Dirty Mac & Cheese
Dirty Mac & Cheese
Ingredients
For the Mac & Cheese Base
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon chicken bouillon powder, divided
- 1 teaspoon paprika, divided
- 1 teaspoon Cajun seasoning, divided
- 1 teaspoon garlic powder, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 can evaporated milk, 12 fluid ounces
- 2 cups heavy whipping cream
- 2 cups shredded cheese, of your choice, for sauce
- 8 ounces elbow macaroni, cooked according to package directions
For the "Dirty Mix"
- 1 pound ground meat
- 1/2 cup yellow onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon McCormick Grill Mates Roasted Garlic & Herb Seasoning
- 1/2 tablespoon dried thyme
- 1 tablespoon Zatarain's Creole Seasoning
For Assembling
- 1 cup shredded cheese, for topping
Instructions
- 1
Preheat your oven to 350°F. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
⏱️ 15 min•🌡️ 350
- 2
In a large saucepan or Dutch oven, melt 3 tablespoons of unsalted butter over medium heat.
⏱️ 1 min
- 3
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.
⏱️ 3 min
- 4
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.
⏱️ 1 min
- 5
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.
⏱️ 5 min
- 6
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.
⏱️ 3 min
- 7
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.
⏱️ 3 min
- 8
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.
⏱️ 10 min
- 9
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.
⏱️ 7 min
- 10
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.
⏱️ 2 min
- 11
Pour the prepared mac and cheese mixture into a 9x13 inch baking dish.
⏱️ 1 min
- 12
Evenly spread the cooked ground meat and vegetable mixture ("dirty mix") over the mac and cheese.
⏱️ 1 min
- 13
Gently mix the "dirty mix" into the mac and cheese until well combined.
⏱️ 1 min
- 14
Cover the top of the dish with 1 cup of shredded cheese.
⏱️ 1 min
- 15
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
⏱️ 25 min•🌡️ 350
- 16
Remove the foil and continue baking for another 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
⏱️ 10 min
- 17
Let the Dirty Mac & Cheese rest for a few minutes before serving. Enjoy!
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dirty Mac & Cheese
For the Mac & Cheese Base
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 teaspoon chicken bouillon powder, divided
- 1 teaspoon paprika, divided
- 1 teaspoon Cajun seasoning, divided
- 1 teaspoon garlic powder, divided
- 1/2 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1 can evaporated milk, 12 fluid ounces
- 2 cups heavy whipping cream
- 2 cups shredded cheese, of your choice, for sauce
- 8 ounces elbow macaroni, cooked according to package directions
For the "Dirty Mix"
- 1 pound ground meat
- 1/2 cup yellow onion, chopped
- 1/2 cup red bell pepper, chopped
- 1/2 cup green bell pepper, chopped
- 1 tablespoon onion powder
- 1 tablespoon paprika
- 1 tablespoon McCormick Grill Mates Roasted Garlic & Herb Seasoning
- 1/2 tablespoon dried thyme
- 1 tablespoon Zatarain's Creole Seasoning
For Assembling
- 1 cup shredded cheese, for topping
Instructions
- 1
Preheat your oven to 350°F. Cook the elbow macaroni according to package directions until al dente. Drain and set aside.
⏱️ 15 min•🌡️ 350 - 2
In a large saucepan or Dutch oven, melt 3 tablespoons of unsalted butter over medium heat.
⏱️ 1 min - 3
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.
⏱️ 3 min - 4
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.
⏱️ 1 min - 5
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.
⏱️ 5 min - 6
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.
⏱️ 3 min - 7
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.
⏱️ 3 min - 8
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.
⏱️ 10 min - 9
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.
⏱️ 7 min - 10
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.
⏱️ 2 min - 11
Pour the prepared mac and cheese mixture into a 9x13 inch baking dish.
⏱️ 1 min - 12
Evenly spread the cooked ground meat and vegetable mixture ("dirty mix") over the mac and cheese.
⏱️ 1 min - 13
Gently mix the "dirty mix" into the mac and cheese until well combined.
⏱️ 1 min - 14
Cover the top of the dish with 1 cup of shredded cheese.
⏱️ 1 min - 15
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
⏱️ 25 min•🌡️ 350 - 16
Remove the foil and continue baking for another 10 minutes, or until the cheese is melted, bubbly, and lightly golden.
⏱️ 10 min - 17
Let the Dirty Mac & Cheese rest for a few minutes before serving. Enjoy!
⏱️ 5 min