Taco Mac N Cheese
Ingredients
- 12 ounces uncooked elbow pasta.
- 1 pound ground chuck.
- 1 cup chopped yellow onion.
- 1/2 cup chopped red bell pepper.
- 8 oz pkg ground beef taco skillet sauce.
- 4 cups shredded Monterey Jack cheese.
- 4 cups shredded Cheddar cheese.
- 4 oz unsalted butter.
- 1/2 cup all purpose flour.
- 1 teaspoon salt.
- 4 cups of milk.
Toppings :
- Sour cream.
- Cherry tomatoes halved.
- Thinly sliced jalapenos.
- 4 Fresh cilantro.
Instructions
- Preheat oven to 350 degrees. Prepare pasta according to package directions. Cook until done, drain well and set aside.
- In a large skillet, over medium heat, co3mbine ground beef, onion & bell pepper. Stir often until beef is cooked onions & peppers are soft, about 12-15 minutes. Remove from heat & drain off any liquid. Stir in taco sauce & cooked pasta.
- Toss together shredded cheeses in a bowl, set aside half of the mixture.
- Melt butter in a large sauce pan over low heat, whisk in flour & salt until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, then increase heat to medium & cook, whisking constantly until milk mixture is thickened & bubbly. 8-10 minuites. Stir sauce into pasta mixture. Stir in half of the cheese mixture. Spoon mixture into a lightly greased 13×19 baking dish. Top evenly with the remaining cheese mixture.
- Bake in preheated oven until bubbly & golden brown, about 35 to 40 minutes. Serve immediately with toppings & enjoy.
Notes
When taco night meets Mac & Cheese, magic happens. Melty cheese, hearty ground beef and a creamy Tex-Mex inspired sauce come together for a maximum comfort food. You can prep this ahead and refrigerate for a quick meal, just bake a few minutes longer.