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Publisher Photo
To give a little life to regular macaroni and cheese, my best friend and I decided to stir in ground beef and a chopped jalapeno.—Debra Kind, Shawnigan Lake, British Columbia
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6-8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 jalapeno pepper, finely chopped
  • 4 garlic cloves, minced
  • 5 cups elbow macaroni, cooked and drained
  • 1 cup milk
  • 1 teaspoon salt
  • 3/4 teaspoon cayenne pepper
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1 cup (4 ounces) shredded cheddar cheese

Directions

In a large saucepan, cook the beef, onion, peppers and garlic over medium heat until meat is no longer pink; drain. Stir in macaroni, milk and seasonings. Reduce heat. Stir in cheese until melted. Yield: 6-8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Mac N Cheese in Taste of Home Ground Beef Cookbook 1999, p245

Nutritional Facts

1 each: 340 calories, 11g fat (6g saturated fat), 47mg cholesterol, 439mg sodium, 39g carbohydrate (5g sugars, 2g fiber), 21g protein.

  • 1 pound ground beef
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 1 jalapeno pepper, finely chopped
  • 4 garlic cloves, minced
  • 5 cups elbow macaroni, cooked and drained
  • 1 cup milk
  • 1 teaspoon salt
  • 3/4 teaspoon cayenne pepper
  • 3/4 teaspoon chili powder
  • 3/4 teaspoon ground cumin
  • 1 cup (4 ounces) shredded cheddar cheese
  1. In a large saucepan, cook the beef, onion, peppers and garlic over medium heat until meat is no longer pink; drain. Stir in macaroni, milk and seasonings. Reduce heat. Stir in cheese until melted. Yield: 6-8 servings.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Spicy Mac N Cheese in Taste of Home Ground Beef Cookbook 1999, p245

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