Description
- Cheesy, hearty, and full of bold taco flavor, this taco mac and cheese is perfect for weeknight dinners.
Ingredients
Scale
- 8 oz elbow macaroni or shells
- 1 lb ground beef or turkey
- 1 packet taco seasoning
- 2 tbsp butter
- 2 tbsp flour
- 2 cups milk or cream
- 1 ½ cups shredded sharp cheddar cheese
- 1 cup Monterey Jack or Colby Jack cheese
- Optional: black beans, corn, diced tomatoes, jalapeños
Instructions
- Boil pasta in salted water until al dente. Drain and set aside.
- In a skillet, brown ground meat. Drain grease and stir in taco seasoning with a bit of water. Simmer.
- In a saucepan, melt butter. Whisk in flour to form a roux. Slowly whisk in milk until thickened.
- Remove from heat and stir in shredded cheese until smooth.
- Combine pasta and taco meat with cheese sauce. Stir to coat.
- Serve hot with optional toppings like green onions or tortilla chips.
Notes
- Use fresh shredded cheese for better melting.
- Add sour cream for extra creaminess.
- Adjust spice level with mild or spicy taco seasoning.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Mexican
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 5g
- Sodium: 850mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg