Western Macaroni and Cheese Dinner
Transform your weeknight dinner routine with this hearty and flavorful Western Macaroni and Cheese Dinner! This cozy, crowd-pleasing recipe combines creamy, cheesy macaroni with savory ground beef, sautéed onions, and vibrant red and green bell peppers for a Tex-Mex-inspired twist on classic comfort food. The homemade cheese sauce, packed with sharp cheddar and Monterey Jack cheeses, is elevated by smoky paprika and a hint of chili powder, creating a bold yet balanced flavor profile. Ready in just 40 minutes, this one-dish meal is perfect for busy families and offers a satisfying blend of textures and tastes. Garnish with fresh parsley for a pop of color, and serve it hot for the ultimate comfort dish that’s sure to delight! Keywords: Western Macaroni and Cheese, Tex-Mex mac and cheese, cheesy pasta dinner, easy one-pot meal, ground beef pasta bake.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 1 pound ground beef
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium green bell pepper, diced
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 2 cups milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium-high heat, cook the ground beef until browned, breaking it apart with a wooden spoon. Drain excess fat and set the beef aside on a plate.
In the same skillet, add the diced onion, red bell pepper, and green bell pepper. Cook for 5-7 minutes, stirring occasionally, until softened.
Add the ground beef back to the skillet along with the chili powder, smoked paprika, salt, and black pepper. Stir to combine, then remove the skillet from heat.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1 minute to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook for 4-5 minutes, stirring frequently, until the mixture thickens.
Reduce the heat to low and stir in the shredded cheddar and Monterey Jack cheeses. Stir until melted and smooth.
Combine the cooked macaroni, cheese sauce, and ground beef mixture in a large serving dish. Mix thoroughly to coat the macaroni in the sauce.
Garnish with chopped parsley, if desired, and serve hot.
Nutrition Facts
Calories |
722 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.4 g | 52% | |
| Saturated Fat | 21.4 g | 107% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 783 mg | 34% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.6 g | ||
| Protein | 37.6 g | 75% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 531 mg | 41% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 472 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
