Ingredients:
- 1 lb (450g) elbow macaroni
- 1 lb ground beef
- ½ lb smoked sausage, sliced (optional but 🔥)
- 1 small onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14–15 oz) diced tomatoes (drained)
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack (or mozzarella)
- 1 cup milk
- 2 tbsp butter
- 1 tbsp ketchup
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- ½ tsp chili powder
- Salt & black pepper, to taste
👩🍳 Instructions:
1. Cook the pasta
- Boil macaroni until al dente
- Drain and set aside
2. Brown the meat
- In a large skillet or pot, cook ground beef + sausage
- Add onion and bell pepper
- Cook until softened and beef is browned
- Stir in garlic and cook 30 seconds
3. Build the flavor
- Add diced tomatoes, ketchup, Worcestershire
- Sprinkle in paprika, chili powder, salt & pepper
- Simmer for 5 minutes
4. Make it creamy
- Add butter + milk
- Stir until combined and slightly creamy
5. Combine
- Add cooked macaroni
- Mix everything well
6. Add the cheese
- Stir in cheddar + Monterey Jack until melted and gooey
7. Optional bake (extra cheesy top 🔥)
- Transfer to baking dish
- Add extra cheese on top
- Broil 2–3 minutes until bubbly
🔥 Tips:
- Use sharp cheddar for stronger flavor
- Don’t overcook pasta—it softens more in sauce
- Add a splash more milk when reheating
😍 Add-Ons:
- 🥓 Bacon bits for smoky flavor
- 🌶️ Jalapeños for heat
- 🌽 Corn for a Western twist
- 🧄 Garlic butter breadcrumbs on top