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