I adapted this recipe from my Chicken Verde Mac and Cheese I made a few months ago. I used red enchilada sauce and beef in place of the salsa verde and chicken. We both gave this version two thumbs up!
This is super simple to make. You can save a few minutes by cooking the hamburger meat ahead of time and freezing or refrigerating until you are ready to use it. This is basically ready in the time it tastes to boil the pasta. The sauce simmers while the pasta boil and then you just toss it together. We topped the pasta with some tomatoes and green onions. It will definitely be making another appearance at the dinner table soon!
Beef Enchilada Mac and Cheese
- 1 lb hamburger, cooked
- 1 lb medium shells, cooked and drained
- 2 cups heavy cream
- 1 1/4 cup enchilada sauce
- 2 cups monterey jack or pepper jack, shredded
- 1 cup cheddar cheese, shredded
- 1 tsp cumin
- 1/2 tsp salt
- chopped tomatoes
- chopped green onions
Cook shells according to package directions. Drain and set aside.
In a large pot, whisk together cream, enchilada, cumin and salt. Heat on medium heat until mixture begins to bubble.
Reduce heat to medium low and add in cheese. Stir until smooth. Remove from heat and stir in hamburger and cooked noodles. Garnish with tomatoes and green onions. Serve immediately.