Categories: Pasta

Ingredients

• 1 tsp kosher salt, plus more for the pasta
• 1 lb. medium pasta shells
• 2 tbsp olive oil
• 4 tbsp salted butter
• 1 lb. ground beef
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 10 oz. can diced tomatoes and green chiles
• 1/2 tsp black pepper, plus more to taste
• 2 cups whole milk, plus more if needed
• 8 oz. Velveeta, diced
• 2 1/2 cups shredded cheddar-Jack cheese
• Sour cream, salsa, and chopped fresh cilantro, for topping

Directions

1. Bring a large pot of salted water to a boil. Add the pasta and cook as directed until al dente. Drain and set aside.

2. Heat the olive oil and 2 tbsp butter in a large Dutch oven over medium-high heat. Add the ground beef and cook, crumbling it with a wooden spoon, until browned, 5-8 minutes. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Stir in the diced tomatoes, 1/2 cup hot water, 1 tsp salt and 1/2 tsp pepper and bring to a simmer. Cook until thickened, 2 to 3 minutes, then remove to a bowl.

3. Wipe the pot clean with a paper towel. Add the remaining 2 tbsp butter and the milk and bring to a simmer. Add the velveeta and cook, stirring, until melted. Add the cheddar-Jack and cook, stirring, until melted.

4. Add the pasta and ground beef mixture to the pot and stir to combine with the cheese sauce. Taste and adjust the seasonings; thin with a splash of milk. Top each serving with sour cream, salsa and cilantro.

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