Tex Mex mac & cheese

From onceamonthmeals.com

Ingredients

• 4 cups Elbows, Whole Wheat
• 1 tablespoon Olive Oil
• 1 ¼ cups dice Onion
• 1 ½ cups dice Bell Pepper, Red
• 2 tablespoons seed and dice Jalapeño
• 2 ¼ cups cook Ground Beef
• 1 ⅔ tablespoons Taco Seasoning
• 10 ounces Diced Tomatoes with Green Chiles
• 2 tablespoons Butter
• 1 tablespoon Flour, Whole Wheat
• 1 ½ cups Milk
• 4 cups Colby Jack Cheese, Shredded
• ¼ teaspoons Sea Salt
• ⅛ teaspoons Black Pepper

• Freeze For LaterCOOKING DIRECTIONS

  These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
  Why would I want to freeze this?
  1. Prepare pasta according to package directions.
  2. In a skillet over medium heat, warm olive oil.
  3. Add onions, bell peppers and jalapeno peppers. Saute until soft.
  4. Stir in ground beef, taco seasoning and diced tomatoes with green chiles.
  5. In a sauce pan, melt butter.
  6. Gradually whisk in flour. Slowly add milk and heat for 4-5 minutes. Stir in cheese and allow to melt. Continue to whisk until cheese sauce forms.
  7. Combine pasta, ground beef mixture and cheese sauce. Mix well, then divide into baking pans.
  8. Cover tightly with foil, label and freeze.
   1 hours 10 minutes

  Make From FrozenSERVING DAY DIRECTIONS

  These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
  1. Bake covered at 350F for 45 minutes. Remove foil and bake for an additional 15 minutes.
  2. Allow to sit for 10 minutes before serving.