Taco Mac & Cheese

Ingredients

• 12 ounces uncooked elbow pasta
• 1 pound 80/20 ground chuck
• 1 cup chopped yellow onion (from 1 onion)
• 1/2 cup chopped red bell pepper (from 1 bell pepper)
• 1 (8-oz.) pkg. ground beef taco skillet sauce with mild red chile and cumin (such as Frontera Brand)
• 2 (8-oz.) blocks Monterey Jack cheese, shredded (about 4 cups)
• 4 ounces mild Cheddar cheese, shredded (about 1 cup)
• 1/2 cup (4 oz.) unsalted butter
• 1/2 cup (about 2 1/8 oz.) all-purpose flour
• 1 teaspoon kosher salt
• 3 cups whole milk
• Toppings: sour cream, halved cherry tomatoes, thinly sliced fresh jalapenos, fresh cilantro leaves