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Cowboy Pasta

Cowboy Pasta

A homemade Mac & Cheese loaded up with beef, bacon, jalapenos, tomatoes and corn!
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Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Cuisine American, Tex-Mex
Servings 6


  • lb Ground Beef
  • ½ Red Onion diced
  • 3 Garlic Cloves minced
  • 1 tsp Cumin
  • 1 tsp Chili Powder
  • 1 tbsp Avocado Oil
  • 1 can Diced Tomatoes
  • 1 can Sweet Corn drained
  • lb Short Pasta shells, rotini, elbows
  • ½ lb Bacon cut into ½ inch pieces

For the Cheese Sauce

  • 4 tbsp Butter
  • 1 tsp Garlic Powder
  • 4 tbsp Flour
  • 2 cup Chicken Broth
  • 1 cup Heavy Cream
  • 1 4oz can Diced Jalapenos
  • 2 cups Sharp Cheddar Cheese shredded.


  • Prepare all of the ingredients. Start water boiling for pasta.
  • In a frying pan over medium-high heat, add bacon. Cook until crispy then remove to paper towel covered plate.
  • In a large sauce pan over medium-high heat, add oil, onions and garlic. Cook for 3 minutes then add ground beef, cumin and chili powder. Crumble and cook until no longer pink. Add tomatoes and corn, then reduce heat to low.
  • Add pasta to boiling water and cook as directed on package. Drain in colander and rinse with cool water to arrest cooking. Return to pot, away from heat.
  • In a saucepan over medium heat, add butter and garlic powder. Once melted, whisk in flour. Cook for 2 minutes then whisk in chicken broth. Cook for 2 minutes then whisk in heavy cream. Cook for 2 minutes then add jalapenos and cheese. Continue to stir until fully melted and combined.
  • Add bacon, meat mixture and cheese sauce to pasta in pot and stir to combine.
Keyword cheese, corn, ground beef, ground beef recipes, jalapeno, mac & cheese, Pasta, pasta dishes, tomato
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