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Preheat your oven to 350°F. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.

In a large saucepan or Dutch oven, melt 3 tablespoons of unsalted butter over medium heat.

Add 3 tablespoons of all-purpose flour to the melted butter and whisk continuously for 2-3 minutes to cook out the raw flour taste, forming a roux.

Stir in 1/2 teaspoon chicken bouillon powder, 1/2 teaspoon paprika, 1/2 teaspoon Cajun seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper into the roux. Mix thoroughly.

Gradually pour in 1 can of evaporated milk and 2 cups of heavy whipping cream, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally, until it begins to thicken.

Remove the saucepan from the heat. Add 2 cups of shredded cheese to the sauce and stir until the cheese is completely melted and the sauce is smooth.

Add the cooked elbow macaroni to the cheese sauce. Stir in the remaining 1/2 teaspoon chicken bouillon powder, 1/2 teaspoon paprika, 1/2 teaspoon Cajun seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to ensure all pasta is coated.

In a separate large skillet, brown 1 pound of ground meat over medium-high heat, breaking it apart with a spoon. Drain any excess grease.

Add 1/2 cup chopped yellow onion, 1/2 cup chopped red bell pepper, and 1/2 cup chopped green bell pepper to the skillet with the ground meat. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.

Season the meat and vegetable mixture with 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon McCormick Grill Mates Roasted Garlic & Herb Seasoning, 1/2 tablespoon dried thyme, and 1 tablespoon Zatarain's Creole Seasoning. Mix all ingredients thoroughly.

Pour the prepared mac and cheese mixture into a 9x13 inch baking dish.

Evenly spread the cooked ground meat and vegetable mixture ("dirty mix") over the mac and cheese.

Gently mix the "dirty mix" into the mac and cheese until well combined.

Cover the top of the dish with 1 cup of shredded cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil and continue baking for another 10 minutes, or until the cheese is melted, bubbly, and lightly golden.

Let the Dirty Mac & Cheese rest for a few minutes before serving. Enjoy!

Preheat your oven to 350°F. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.

In a large saucepan or Dutch oven, melt 3 tablespoons of unsalted butter over medium heat.

Add 3 tablespoons of all-purpose flour to the melted butter and whisk continuously for 2-3 minutes to cook out the raw flour taste, forming a roux.

Stir in 1/2 teaspoon chicken bouillon powder, 1/2 teaspoon paprika, 1/2 teaspoon Cajun seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper into the roux. Mix thoroughly.

Gradually pour in 1 can of evaporated milk and 2 cups of heavy whipping cream, whisking constantly to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally, until it begins to thicken.

Remove the saucepan from the heat. Add 2 cups of shredded cheese to the sauce and stir until the cheese is completely melted and the sauce is smooth.

Add the cooked elbow macaroni to the cheese sauce. Stir in the remaining 1/2 teaspoon chicken bouillon powder, 1/2 teaspoon paprika, 1/2 teaspoon Cajun seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Mix well to ensure all pasta is coated.

In a separate large skillet, brown 1 pound of ground meat over medium-high heat, breaking it apart with a spoon. Drain any excess grease.

Add 1/2 cup chopped yellow onion, 1/2 cup chopped red bell pepper, and 1/2 cup chopped green bell pepper to the skillet with the ground meat. Cook, stirring occasionally, until the vegetables have softened, about 5-7 minutes.

Season the meat and vegetable mixture with 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon McCormick Grill Mates Roasted Garlic & Herb Seasoning, 1/2 tablespoon dried thyme, and 1 tablespoon Zatarain's Creole Seasoning. Mix all ingredients thoroughly.

Pour the prepared mac and cheese mixture into a 9x13 inch baking dish.

Evenly spread the cooked ground meat and vegetable mixture ("dirty mix") over the mac and cheese.

Gently mix the "dirty mix" into the mac and cheese until well combined.

Cover the top of the dish with 1 cup of shredded cheese.

Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.

Remove the foil and continue baking for another 10 minutes, or until the cheese is melted, bubbly, and lightly golden.

Let the Dirty Mac & Cheese rest for a few minutes before serving. Enjoy!