Cowboy Pasta with Beef Bacon

This cowboy pasta is a hearty homemade mac and cheese loaded with ground beef bacon jalapenos tomatoes and corn making it a flavorful Tex-Mex twist on a comfort food classic. It brings together creamy cheesy pasta with a smoky and slightly spicy meat mixture perfect for weeknight dinners or casual gatherings.

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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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.

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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.

→ 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.