Ingredients:
1 lb (450g) elbow macaroni
1 lb ground beef
½ lb smoked sausage, sliced (optional but 
)
1 small onion, diced
1 bell pepper, diced
2 cloves garlic, minced
1 can (14–15 oz) diced tomatoes (drained)
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack (or mozzarella)
1 cup milk
2 tbsp butter
1 tbsp ketchup
1 tbsp Worcestershire sauce
1 tsp smoked paprika
½ tsp chili powder
Salt & black pepper, to taste
Instructions:
- Cook the pasta
Boil macaroni until al dente
Drain and set aside - Brown the meat
In a large skillet or pot, cook ground beef + sausage
Add onion and bell pepper
Cook until softened and beef is browned
Stir in garlic and cook 30 seconds - Build the flavor
Add diced tomatoes, ketchup, Worcestershire
Sprinkle in paprika, chili powder, salt & pepper
Simmer for 5 minutes - Make it creamy
Add butter + milk
Stir until combined and slightly creamy - Combine
Add cooked macaroni
Mix everything well - Add the cheese
Stir in cheddar + Monterey Jack until melted and gooey - Optional bake (extra cheesy top )
Transfer to baking dish
Add extra cheese on top
Broil 2–3 minutes until bubbly
Tips:
Use sharp cheddar for stronger flavor
Don’t overcook pasta—it softens more in sauce
Add a splash more milk when reheating
Add-Ons:
Bacon bits for smoky flavor
Jalapeños for heat
Corn for a Western twist
Garlic butter breadcrumbs on top
