Meaty Mexican Mac and Cheese

Ingredients

2 Tbsp vegetable or olive oil

1-1/2 pounds lean ground beef

1 pound ground pork sausage

1 large onion, chopped

2 tsp salt

1 Tbsp chili powder

1 can (10 oz.) Ro-Tel tomatoes, mild (or to taste)

1/2 cup salsa, mild (or to taste)

1 can (4 oz.) diced green chiles, mild (or to taste)

1 pound uncooked macaroni pasta

1 pound Queso Blanco Velveeta

10 oz. queso fresco, crumbled

1 cup Mexican crema or heavy cream

Pepper jack cheese, shredded

Directions

1. In a large pot with a lid over medium-high heat, heat oil, then add meats and onion. Cover and cook until meat is browned, stirring occasionally. Add salt, chili powder, tomatoes, salsa and chiles. Stir well and cook 10-15 minutes, stirring occasionally.
2. Meanwhile, cook past to al dente according to package directions. Drain and return to original cooking pot; set aside.
3. In a microwave-safe bowl, add Velveeta, queso fresco and cream and microwave 3 minutes. Stir well and continue to cook in the microwave in 30-second increments, stirring after each time, until melted and smooth. (Or combine ingredients in a saucepan and melt over medium heat.)
4. Stir cheese sauce into macaroni to coat, then pour pasta into the meat mixture. Heat on low 5 minutes or until heated through, stirring to blend well. Serve with pepper jack cheese on top.

Notes: This was a big hit with the kids, despite having more of a kick than they usually like. I enjoyed it quite a bit as well. Velveeta Salsa Mac is similar and simpler to make, but I liked the different cheeses and the sausage in this one and would choose this over Velveeta Salsa Mac.

Source: Texas Co-op Power magazine, February 2022