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recette, facile, tacos, mac cheese, fromage, macaroni



400g lean ground beef

-1 finely chopped onion

1 bag of taco spices

-1/2 finely chopped red pepper

½ cup of water

3 cups cooked and drained macaroni

2 tbsp. flour

2 tbsp. butter

-250 g. grated Tex-Mex cheese

-1/2 cup Mexican beer

-1/2 cup 15% cooking cream

4 tbsp. cheese spread

-2 tbsp. Firebarn Rum & Chipotle

50g of grated Tex-Mex cheese for grating

Sour cream to serve

Pickled jalapeños to serve

Chives to serve


In a skillet over medium high heat, brown the ground beef with a drizzle of olive oil. When beef begins to brown, remove from heat and drain. Return to the heat and add the onion, pepper and taco spice packet. Add the water, stir well and simmer for a few minutes.

In a large saucepan over medium-high heat, brown the butter and flour. Stir well with a whisk for 1 to 2 minutes. Add the beer and cream and continue cooking for 3 to 4 minutes. Then add the cheese spread, Tex-Mex cheese and Firebarns Rum & Chipotle and mix well until combined. Stir in pasta (Cooked and Drained) and ground beef mixture. Add shredded cheese to the bottom and place in broiler for 3 to 4 minutes. Serve with sour cream, chopped chives and slices of pickled jalapeños.

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