Ingredients
Ground beef: one and a half pounds creates a rich meaty base choose fresh lean beef for best texture
Red onion diced: adds sweetness and depth pick firm onions without soft spots
Garlic cloves minced: boost aroma and flavor fresh garlic always beats jarred for punch
Cumin: brings warm earthiness classic in Tex-Mex dishes
Chili powder: adds smoky heat the quality impacts the final scent so go for fresh if possible
Avocado oil: used for cooking because it handles heat well and adds a mild flavor
Canned diced tomatoes: add acidity and body drain excess juice slightly if too watery
Canned sweet corn drained: adds sweetness and crunch contrast
Short pasta shells rotini or elbows: one and a half pounds work well to hold cheese sauce buy good quality dry pasta for best bite
Bacon: half a pound cut into pieces adds smoky salty crispiness
Butter: four tablespoons for roux and sauce richness opt for unsalted for better control
Garlic powder: adds subtle background flavor in sauce
Flour: four tablespoons for thickening the cheese sauce
Chicken broth: two cups creates savory base for sauce low sodium lets you adjust salt better
Heavy cream: one cup adds velvety texture to sauce
Canned diced jalapenos: four ounce can for heat and acidity balance
Sharp cheddar cheese: two cups shredded builds the cheesy dip texture and flavor
Step-by-Step Instructions
Prepare ingredients and boil pasta water:
Gather and prepare everything chopping dicing and measuring. Bring a large pot of salted water to a boil for the pasta to cook later quickly once ready.
Cook bacon until crispy:
In a frying pan over medium high heat add bacon pieces and cook until golden and crisp. Remove carefully with tongs and place on a paper towel lined plate to drain excess fat.
Sauté onions garlic and cook beef with spices:
In a large saucepan over medium high heat add avocado oil then diced onions and minced garlic. Cook gently stirring for about 3 minutes until softened and fragrant. Add ground beef cumin and chili powder then break up the meat with a spoon. Cook until beef is fully browned and no longer pink.
Simmer tomatoes and corn with beef mixture:
Add canned diced tomatoes and drained corn directly into the beef mixture. Stir and reduce heat to low allowing flavors to meld gently while you cook pasta and make sauce.
Cook pasta and drain:
Add pasta shells to the boiling water and cook according to package instructions until al dente. Drain in a colander and rinse briefly with cool water to stop cooking. Return pasta to the pot off the heat.
Make the cheese sauce:
In a medium saucepan over medium heat melt butter and sprinkle garlic powder. Once melted whisk in the flour and cook for 2 minutes to form a roux. Slowly whisk in chicken broth and cook stirring for 2 minutes to thicken. Add heavy cream and continue cooking 2 minutes until sauce thickens. Stir in diced jalapenos and shredded cheddar cheese until everything is melted and smooth.
Combine all components:
To the pot of pasta add cooked bacon beef mixture and cheese sauce. Stir thoroughly making sure the pasta is evenly coated and heated through.
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A bowl of pasta with meat and corn.
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A bowl of pasta with meat and corn. | gracefulflavors.com
You Must Know
This dish is loaded with protein from beef bacon and cheese keeping you full for hours
It packs a good amount of calcium from the sharp cheddar cheese
Freezes well in portions so you can save leftovers for another quick meal
One of my favorite parts is the crispy bacon crunch which adds texture to the creamy pasta. This meal quickly became a legend in family dinners because my kids call it cowboy mac and cheese and ask for it every time we have guests
Storage Tips
Store leftover cowboy pasta in an airtight container in the fridge for up to four days. To reheat add a splash of milk or cream to loosen the sauce and warm gently on the stove or in the microwave to avoid drying out. For longer storage freeze in portion-sized containers and thaw overnight in the fridge before reheating.
Ingredient Substitutions
Ground turkey or shredded chicken can replace beef for a lighter option without losing protein punch. For bacon alternatives try smoked sausage or omit for a vegetarian version adding extra veggies like bell peppers. Use whole milk or half and half instead of heavy cream if needed though the sauce will be less rich. Swap sharp cheddar with Monterey Jack or pepper jack for a different cheese flavor profile.
Serving Suggestions
Serve cowboy pasta with a fresh green salad or steamed vegetables to balance richness. Add a dollop of sour cream or a sprinkle of chopped fresh cilantro on top to brighten flavors. Cornbread or crusty bread pairs well to soak up any leftover sauce on the plate.
A bowl of pasta with meat and tomatoes.
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A bowl of pasta with meat and tomatoes. | gracefulflavors.com
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Pro Tips
Cook the bacon slowly over medium heat to render out fat and get maximum crispiness without burning.
Do not skip rinsing the cooked pasta in cold water to stop overcooking especially since you will mix it with hot sauce later.
Taste and adjust seasoning after combining everything adding salt or extra chili powder to suit your heat preference.
Frequently Asked Questions
→ What type of pasta works best for this dish?
Short pasta shapes like shells, rotini, or elbows hold the sauce well and complement the texture of the beef and bacon.
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→ Can I adjust the spice level in this dish?
Yes, controlling the amount of diced jalapenos and chili powder allows you to customize the heat to your preference.
→ Is it better to cook the bacon separately?
Cooking the bacon until crispy in a separate pan helps maintain its texture before combining with the other ingredients.
→ How do I prevent the cheese sauce from clumping?
Whisking the flour into melted butter before gradually adding liquids helps create a smooth base, ensuring a creamy sauce without lumps.
→ Can I substitute the ground beef with another protein?
Yes, options like ground turkey or chicken can be used but may slightly alter the dish’s richness and flavor.
