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Taco Dinner Mac and Cheese

Taco Dinner Mac and Cheese

Taco Dinner Mac and Cheese
Taco Dinner Mac and Cheese
Taco Dinner Mac and Cheese
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Taco Dinner Mac and Cheese
Ingredients
  • 1 (8-12 oz.) package elbow macaroni shells
  • 1 lb. lean ground beef
  • ½ c. chopped onion
  • 1 (1.25 oz.) envelope taco seasoning mix
  • ¾ c. water
  • 2 T. butter
  • 2 T. flour
  • 2 c. milk, warmed
  • 1 (8-oz.) shredded sharp cheddar cheese
  • 1 (8-oz.) shredded velveeta chese
  • 1 (8-oz.) shredded gouda or swiss cheese
  • Toppings: chopped tomato, avocado slices, chopped green onions, sour cream, salsa
Instructions
  1. Cook pasta according to package. Add olive oil to boiling water. This helps to keep pasta from sticking. Drain and keep warm.
  2. Brown ground beef and chopped onion in medium skillet. Break into crumbles and cook until it is no longer pink. Drain off excess liquid.
  3. Stir in taco seasoning and water. Bring to a boil and cook, stirring occasionally, about 5-8 minutes until most of liquid is absorbed. Remove from heat.
  4. In a large saucepan, melt butter. Whisk in flour until smooth. Cook, whisking constantly, for 2 minutes.
  5. Gradually whisk in milk and cook, whisking constantly until thickened. Remove from heat.
  6. Mix the 3 cheeses. Mix into the milk mixture. Stir until melted.
  7. In large pot, mix cheese mixture with the beef mixture. Gradually add warm pasta. Add amount that you like. You can reserve some of the cheese and sprinkle on top.
  8. Pour into a baking dish. You can serve right away or cover with foil and bake later at 325 until bubbly.
  9. Serve with toppings.
 

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