Ingredients
Scale
- 1lb penne pasta
- 1 1/2lbs ground beef
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 tablespoons chili powder
- ¼ teaspoon ground black pepper
- 1 large yellow onion (chopped)
- 4–6 large cloves of garlic (chopped)
- 1 jalapeno pepper (seeded and finely chopped)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups of milk
- 2 1/2 cups shredded sharp cheddar cheese
- additional shredded cheddar for topping
- ¼ cup fresh cilantro (chopped)
- 1 (14 ounces) can fire roasted tomatoes
Instructions
- Preheat the oven to 350 Degrees F. Bring a large pot of water to a boil. Cool the pasta according to package directions until al delta.
- While the water is coming to a boil. Heat a large skillet to medium-high heat. Add the hamburger and brown while breaking up into chunks with a spatula.
- Add garlic, jalapeno pepper, and onions. Finish cooking until the hamburger is browned. Drain off any excess grease. Mix in chili powder, cumin, coriander, and pepper.
- In a deep saucepan melt the butter and whisk in the flour. Cook for 1-2 minutes while whisking. Slowly whisk in the milk, a little at a time.
- When the milk starts to bubble and thicken, stir in the cheese and cilantro. When the cheese has melted stir in the tomatoes.
- Drain the pasta once it has finished cooking. Add it back to the large pot. Add the browned ground beef and cheese sauce to the pasta. Stir to combine.
- Transfer to a baking dish. Top with more cheddar cheese. Place into the oven and bake at 350 degrees for 20 minutes or until the cheese has melted and is slightly browned.