Chuck Burgess | Heart of Texas EC

Perfect for those who love their mac and cheese fully loaded, Burgess’ “3MC” gets its kick from a medley of favorite taco flavors. Make it as mild or as spicy as you like, with hot sauce and tortilla chips served on the side.

2 tablespoons vegetable or olive oil
1 1/2 pounds lean ground beef
1 pound ground pork sausage
1 large onion, chopped
2 teaspoons salt
1 tablespoon chili powder
1 can (10 ounces) Ro-Tel tomatoes, mild (or to taste)
1/2 cup salsa, mild (or to taste)
1 can (4 ounces) diced green chiles, mild (or to taste)
1 pound uncooked macaroni pasta
1 pound Queso Blanco Velveeta
10 ounces queso fresco, crumbled
1 cup Mexican crema or heavy cream
Pepper jack cheese, shredded

1. In a large pot with a lid over medium-high heat, heat oil, then add meats and onion. Cover and cook until meat is browned, stirring occasionally. Add salt, chili powder, tomatoes, salsa and chiles. Stir well and cook 10–15 minutes, stirring occasionally.

2. Meanwhile, cook pasta to al dente according to package directions. Drain and return to original cooking pot; set aside.

3. In a microwave-safe bowl, add Velveeta, queso fresco and cream and microwave 3 minutes. Stir well and continue to cook in the microwave in 30-second increments, stirring after each time, until melted and smooth. (Or combine ingredients in a saucepan and melt over medium heat.)

4. Stir cheese sauce into macaroni to coat, then pour pasta into the meat mixture. Heat on low 5 minutes or until heated through, stirring to blend well. Serve with pepper jack cheese on top.

Serves 8–10.