Serves 8
Directions
- 1Chop and cook beef bacon until crispy, then set aside, keeping the fat in the pan.
- 2Sear ground beef in the bacon fat until a crust forms, then drain the excess fat.
- 3Stir in tomato paste and cook for a few minutes to remove the raw taste.
- 4Add minced garlic, minced jalapeños, Salt-Free Tony's, smoked paprika, Italian seasoning, and salt, mixing well.
- 5Add diced onion and bell peppers and cook for about 2 minutes.
- 6Add Worcestershire sauce and mix together, then drain the filling in a colander.
- 7Cook cavatappi pasta in salted water for 11 minutes and set aside.
- 8Melt butter over medium heat, add half the reserved seasoning blend, and toast for a few seconds.
- 9Mix in flour and cook for about 2 minutes.
- 10Slowly whisk in evaporated milk and heavy cream until the sauce is smooth and thick.
- 11Whisk in the remaining seasoning blend and Dijon mustard, then turn off the heat.
- 12Gradually add half of the shredded cheese mixture to the sauce until melted.
- 13Fold in the cooked cavatappi until fully coated, then stir in half of the meat filling.
- 14Layer half the mac and cheese into a baking dish, add the remaining meat filling, half of the remaining cheese, and the rest of the mac and cheese.
- 15Top with remaining cheese and bake at 350°F for 20 to 25 minutes, then broil until golden.
Ingredients
- 2 lb ground beef (80/20)
- 1 pk beef bacon
- 1 whole white onion, diced
- 2 whole bell pepper, diced
- 3 tbsp garlic, minced
- 2 whole jalapeño, minced
- 2 tbsp tomato paste
- 3 tbsp Salt-Free Tony's Creole Seasoning
- 2 tsp smoked paprika
- 1 tsp italian seasoning
- 1 1/2 tsp salt
- 2 tbsp Worcestershire sauce
- 1 lb cavatappi pasta
- 1 lb mozzarella, shredded
- 1/2 lb pepper jack, shredded
- 1/2 lb colby jack, shredded
- 8 oz sharp cheddar, shredded
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 12 oz evaporated milk
- 2 cup heavy cream
- 2 tbsp Dijon mustard
- to taste scallions (optional)
- to taste crispy fried onions (optional)
- 2 tsp garlic powder
- 1 tsp black pepper
Tips
- Drain the fat from the ground beef until it is 'dry and dusty'.
- Get as much grease out of the filling as possible before it goes into the mac.
- Add cheese one handful at a time to keep the sauce temperature stable.
- Use scallions or crispy fried onions for topping.
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