Taco Mac and Cheese
Creamy taco mac and cheese has all the elements of classic beef tacos. This family-friendly comfort dish is always a hit.
Servings: 8 servings
Ingredients
- 16 ounces macaroni
- 16 ounces ground beef
- ½ cup diced onion
- 2 jalapeños seeded and finely diced (leave the seeds in if you want it hotter)
- 1 cup diced tomatoes
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons paprika
- 1 teaspoon Mexican oregano
- 1 teaspoon salt
- 1/2 teaspoon ground coriander
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese about 6 ounces
- 4 ounces cream cheese cut into chunks
Instructions
- Bring a large pot of salted water to a boil. Cook macaroni according to package directions. Drain and return to pot off heat.
- While the pasta is cooking, add the ground beef to a large skillet over medium high heat. Cook, breaking into small pieces, for 5 minutes. Add the onion and jalapeño and continue cooking until meat is browned and vegetables are softened. Stir in the tomatoes. Mix together the chili powder, cumin, paprika, oregano, salt, and coriander, then sprinkle over the meat. Stir well to coat and cook for 1 minute, until fragrant. Scoop the taco meat into the pot with the cooked pasta and stir.
- Using the same skillet, melt the butter over medium heat. Whisk in flour and cook 1-2 minutes, forming a paste. Pour in the milk in a steady stream, whisking until smooth. Cook until slightly thickened. Remove from heat and add cheddar and cream cheese. Whisk until completely melted and sauce is smooth.
- Pour sauce over the taco meat and pasta and stir to combine. Serve immediately garnished with your favorite taco toppings.
