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Cowboy Mac and Cheese

One-Pot Cowboy Mac and Cheese Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 5 servings
Calories: 620
Ingredients Method Notes

Ingredients
  

  • 1 lb lean ground beef (90/10)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 cups beef broth
  • 1 cup whole milk
  • 1 can (10 oz) diced tomatoes with green chiles, undrained
  • 8 oz elbow macaroni (about 2 cups dry)
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp kosher salt
  • ¼ tsp black pepper
  • 2 cups shredded sharp cheddar cheese (about 8 oz)

Method
 

  1. Set a large Dutch oven or heavy pot over medium-high heat. Crumble in the beef and cook, breaking it up, until no longer pink, about 5 minutes. Stir in the onion, cook 3 minutes, then add the garlic and cook 30 seconds.
  2. Pour in the beef broth, milk, and the can of tomatoes with green chiles. Stir in the macaroni, chili powder, cumin, smoked paprika, salt, and pepper. Bring to a boil, cover, reduce heat to a gentle simmer, and cook until the pasta is tender and most of the liquid is absorbed, 10 to 12 minutes, stirring occasionally.
  3. Turn off the heat. Add the shredded cheese in handfuls, stirring after each addition until completely melted and smooth.
  4. Spoon into bowls and top with green onions, pickled jalapeños, or extra cheese. Serve hot.

Notes

If the sauce looks thin after adding the cheese, let it sit for a minute; it thickens quickly. Leftovers reheat best with a splash of milk or broth to bring back the creamy texture. This pasta is at its best right after cooking, so I don’t recommend freezing it.