Ingredients
Scale
- 16 ounces elbow macaroni, cooked al dente and drained
- 1/2 cup (1 stick / 113 g) unsalted butter
- 1/2 cup (62.5 g) all-purpose flour
- 3 cups whole milk, warmed
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon ground mustard
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup (113 g) white cheddar cheese, freshly grated
- 1/2 cup (56.5 g) Monterey Jack cheese, freshly grated
- 1/2 large white onion, finely diced
- 1 medium jalapeno, seeded and finely diced
- 1/4 cup finely chopped cilantro, for garnish
- 2 cups shredded beef, warmed
- 3/4 cup shredded beef juice, warmed
Instructions
- In a saucepan over medium heat, melt the butter.
- Add flour and whisk constantly for 1–2 minutes until light brown.
- Gradually pour in warm milk while whisking constantly to prevent lumps.
- Return to heat and whisk 3–5 minutes until thickened.
- Add salt, garlic powder, ground mustard, and cayenne pepper. Remove from heat.
- Slowly add cheese, stirring constantly until melted.
- Pour cheese sauce over cooked elbow macaroni and stir to combine.
- Top with warmed shredded beef and pour warmed juice over the meat.
- Add diced onion, jalapeno, and cilantro. Serve as-is or mix all ingredients together.
Notes
- Use freshly shredded beef for best flavor and texture.
- Adjust cayenne pepper for desired heat level.
- Optional: top with extra cheese or breadcrumbs before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American