I knew from the get-go when I saw this recipe that is was going to be fabulous. I love doing Taco Tuesday, but I love to switch it up and not do just plain tacos each week. My kids, like most kids, adore macaroni and cheese. Over the last few years, I've pretty much perfected making homemade mac and cheese. I do grab boxed mac and cheese occasionally, but pouring that powdered cheese into the pasta always makes me feel uber guilty when I know how easily I could make my own.
And that is precisely what I did with this recipe. Since I made it for dinner, I also needed a larger helping of pasta and seriously...homemade mac and cheese...super super simple. The taco meat can also be seasoned using homemade seasoning, but I didn't have any pre-made up. This is a great recipe to top with many different favorite taco toppings - pico de gallo, guacamole, black beans, jalapenos, etc. The possibilities are endless. I'm gonna share the way my family ate ours :)
What you need:
- 2 cups elbow macaroni
- 2 Tbsp. butter
- 2 Tbsp. flour
- 1 cup milk
- 2 cups cheddar cheese
- 1 lb. ground beef
- 1 packet taco seasoning
- Sour cream
- Tomato, diced
- Cilantro, chopped
- Tortilla chips, crushed
- Prepare macaroni al dente according to box directions.
- Meanwhile, brown ground beef while crumbling. Drain, if necessary, before adding taco seasoning and a small bit of water. Simmer for 5 minutes on low heat.
- Make a roux by melting your butter over medium heat. Whisk in flour until smooth. Cook 1 minute. Slowly add in milk and whisk to keep smooth. Cook for a few minutes until thick. Add cheese and stir until melted. I also typically add a few drops of Frank's Red Hot Sauce.
- Add cheese sauce to cooked and drained macaroni. Stir well.
- Serve macaroni in bowls, topped with taco meat, sour cream, diced tomatoes, cilantro, and crushed tortilla chips.
Recipe adapted from I Wash... You Dry
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