Ingredients:

  • 1 lb (454g) ground beef (at least 80% lean)
  • 1 medium yellow onion, chopped (approx. 1 cup)
  • 1 green bell pepper, chopped (approx. 1 cup)
  • 1 (14.5 oz / 411g) can diced tomatoes, undrained
  • 1 (15 oz / 425g) can black beans, rinsed and drained
  • 1 packet (approx. 1 oz / 28g) taco seasoning
  • 1 tbsp (15ml) vegetable oil
  • Salt and pepper to taste
  • 1 lb (454g) elbow macaroni pasta
  • Water for boiling
  • 1 tbsp (15ml) salt for pasta water
  • 4 tbsp (57g) unsalted butter
  • 4 tbsp (30g) all-purpose flour
  • 3 cups (710ml) whole milk
  • 4 cups (approx. 450g) shredded cheddar cheese
  • 1 tsp (5ml) garlic powder
  • 1/2 tsp (2.5ml) onion powder
  • 1/4 tsp (1.25ml) smoked paprika
  • Salt and pepper to taste

Instructions:

  1. Brown ground beef in skillet with onion and bell pepper until cooked through. Drain excess fat.
  2. Stir in diced tomatoes, black beans, and taco seasoning. Simmer for 5 minutes. Season with salt and pepper.
  3. Cook elbow macaroni according to package directions until al dente. Drain well.
  4. Melt butter in a saucepan. Whisk in flour and cook for 1 minute (making a roux). Gradually whisk in milk until smooth.
  5. Reduce heat to low and stir in cheddar cheese, garlic powder, onion powder, and smoked paprika until melted and smooth. Season with salt and pepper.
  6. Spread half of the cooked pasta in the baking dish. Top with half of the beef mixture, then half of the cheese sauce. Repeat layers.
  7. Bake in a preheated oven at 350°F (175°C) for 20-25 minutes, or until bubbly and golden brown.
  8. Let cool slightly before serving.