Cowboy Mac

If you're looking for a dinner that's inexpensive, hearty, and guaranteed to leave everyone asking for seconds, this Cowboy Mac is it. It's everything you love about classic chili mac with a fun barbecue twist. Smoky ground beef, tender macaroni, baked beans, Rotel, barbecue sauce, and plenty of melted cheddar cheese all come together in one pot for an easy weeknight meal that's perfect for busy back-to-school evenings.

One of my favorite things about this recipe is that it's made almost entirely with pantry and freezer staples. There's no complicated prep work, no fancy ingredients, and only one pot to wash when dinner is over. That's exactly the kind of recipe I find myself reaching for during the school year when everyone is hungry and life feels a little hectic.

The baked beans give this dish a hint of sweetness while the barbecue sauce adds a smoky richness that makes it completely different from traditional chili mac. The Rotel brings just enough tomato flavor and a little kick without making the dish spicy. Everything cooks together in the same pot, allowing the pasta to soak up all of those delicious flavors as it cooks.

This is also one of those recipes that's easy to customize with whatever you already have in your refrigerator. Stir in a little extra cheese, add a can of corn, toss in diced jalapeños, or even top each serving with a dollop of sour cream. No matter how you serve it, it's warm, comforting, and filling without stretching your grocery budget.

Ingredients

• 1 pound lean ground beef

• 1 (10 ounce) bag frozen diced onions

• 1 teaspoon smoked paprika

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• ½ teaspoon chili powder

• Salt and black pepper, to taste

• 1 tablespoon Worcestershire sauce

• ⅓ cup barbecue sauce

• 1 (16 ounce) can original baked beans

• 1 (10 ounce) can Rotel

• 2 cups beef broth

• 1 tablespoon Better Than Bouillon Beef Base

• 8 ounces elbow macaroni

• 2 cups shredded sharp cheddar cheese

• Sliced green onions, for garnish

Directions

1. Heat a large Dutch oven over medium-high heat. Add the ground beef and cook until browned, breaking it into crumbles as it cooks. Drain any excess grease if necessary.

2. Stir in the frozen onions and cook for 3 to 4 minutes until softened.

3. Add the smoked paprika, onion powder, garlic powder, chili powder, salt, and black pepper. Stir until the seasonings coat the beef.

4. Mix in the Worcestershire sauce, barbecue sauce, baked beans, Rotel, beef broth, and Better Than Bouillon Beef Base. Stir well and bring everything to a gentle boil.

5. Add the elbow macaroni and stir to combine. Reduce the heat to medium-low, cover, and cook for 12 to 15 minutes, stirring occasionally, until the pasta is tender. If the mixture becomes too thick before the pasta is finished cooking, stir in a splash of additional beef broth.

6. Remove the pot from the heat and sprinkle the shredded cheddar cheese evenly over the top. Cover for 2 to 3 minutes until the cheese has melted.

7. Garnish with sliced green onions and serve immediately.

This Cowboy Mac is comfort food at its best. It's cheesy, smoky, and loaded with flavor while still being simple enough for any night of the week. Whether you're feeding hungry kids after school, meal prepping for lunches, or just looking for an affordable dinner everyone will enjoy, this recipe checks every box. Best of all, leftovers reheat beautifully, making tomorrow's lunch just as delicious as tonight's dinner.