Tex-Mex Mac 'N Cheese

A boxed mac and cheese upgrade that turns the family staple into a Tex-Mex weeknight one-skillet dinner. The base is unchanged (prepared mac and cheese per the box directions) but a brown skillet of ground beef (or turkey), diced peppers, onions, and mushrooms plus tomato paste and corn folds in to make it a full protein-packed meal.

The tomato paste is the move that pulls everything into Tex-Mex territory. Three ounces is enough to coat the meat and vegetables in a deep red glaze without making the dish soupy. Adding a half cup of water lets the paste reduce briefly into a thicker, brighter sauce rather than a raw tomato slick.

Seasoning is up to you here; the package box brings the salt, the meat brings the savor, and a sprinkle of cumin or chili powder can push the Tex-Mex angle further if you want. Top each bowl with shredded cheese, sliced jalapenos, cilantro, or shredded lettuce just before serving.

Pro Tips

• Brown the meat in a hot skillet undisturbed for the first 2 minutes before stirring; that crust is where the flavor lives.
• Drain the canned corn lightly if you want a thicker sauce; leave it undrained if you want extra liquid for the macaroni to soak.
• Cook the macaroni a minute or two less than the box says; it keeps absorbing liquid from the meat mixture once combined.
• Use the Velveeta-and-shells version of the boxed mix for a creamier, gooier sauce.

Variations

• Stir in a can of drained black beans for extra protein and a more traditional Tex-Mex profile.
• Top with crushed tortilla chips just before serving for crunch.
• Add a 4-ounce can of diced green chilies with the tomato paste for a mild Hatch chili heat.