Taco Mac and Cheese
Ingredients:
8 oz elbow macaroni
1 lb ground beef
1 packet taco seasoning
1/4 cup water
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk (whole or 2%)
2 cups shredded cheddar cheese
1/2 cup shredded Monterey Jack cheese
Salt and pepper to taste
Optional toppings: diced tomatoes, sliced jalapeños, sour cream, green onions, chopped cilantro
Directions:
Cook the macaroni according to package directions until al dente. Drain and set aside.
In a large skillet over medium heat, brown the ground beef until fully cooked. Drain any excess fat.
Stir in taco seasoning and 1/4 cup water. Simmer for 3–4 minutes until thickened. Remove from heat and set aside.
In a large saucepan, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes to create a roux.
Gradually whisk in the milk, and cook until the mixture thickens, about 5 minutes.
Reduce heat to low and stir in cheddar and Monterey Jack cheeses until melted and smooth. Season with salt and pepper to taste.
Stir in the cooked macaroni and seasoned beef. Mix well to combine everything evenly.
Serve hot with your favorite toppings like tomatoes, jalapeños, green onions, sour cream, or cilantro.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 610 kcal | Servings: 4 servings
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