4.7 from 9 votes
Easy 30-Minute Taco Macaroni and Cheese
🌮🧀🎉 Super creamy, ultra cheesy, flavored with taco seasoning, black beans, green onions, tomatoes, and cilantro! EASY comfort food with a Mexican flair that’s a family FAVORITE!
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings:
10
servings
Calories:
514 kcal
Course:
Lunch
Cuisine:
Mexican
Ingredients
- 1 pound pasta shells cooked according to package directions (medium shells, small elbow, rotini, bowtie, etc. may be substituted, small-sized
- ½ cup butter 1 stick, unsalted
- all-purpose flour scant 1/2 cup
- 4 cups cashew milk or the milk of your choice but something thicker like 2% or whole is recommended, do not use skim, unsweetened
- taco seasoning I used medium heat, reduced sodium
- ½ teaspoon black pepper or to taste, freshly ground
- 1 pound cheddar cheese grated (16 ounces or about 4 cups); divided, extra-sharp
- black beans drained and rinsed (I used no-salt added, canned
- ½ cup green onion with 2 tablespoons reserved for garnishing, thinly sliced
- 1 Roma tomato diced small, medium
- 2 to 3 tablespoons cilantro finely minced, fresh
Instructions
- Cook pasta according to package directions, drain, and set pasta aside.
- Preheat broiler to high.
- To a very large oven-safe skillet, add the butter and heat over medium-high heat to melt.
- Add the flour and whisk constantly until the mixture turns light brown and has bubbled for about 2 minutes. Cook long enough to cook off the raw flour taste, but not so long it gets overly browned; you’re making a roux.
- Slowly add the milk, whisking constantly, making sure to smooth out any possible clumps that formed.
- Add the taco seasoning, pepper, and whisk until smooth.
- Add 3 cups cheese (about 12 ounces) and whisk until melted and smooth.
- Add the pasta, black beans, green onions, and stir to combine and evenly coat.
- Evenly sprinkle the remaining 1 cup cheese over the top and place skillet under the broiler until the top layer of cheese has melted and is bubbling, about 1 to 2 minutes. If desired, allow cheese to brown slightly, or to taste. Keep a very careful eye on your skillet and the cheese because broilers can burn things in a matter of seconds.
- Evenly sprinkle with the tomatoes, reserved 2 tablespoons green onions, cilantro, and serve immediately.
Cup of Yum
Notes
- *Grate your own cheese because pre-grated cheese in bags doesn’t melt well.
- Recipe is best warm and fresh, but will keep airtight in the fridge for up to 5 days or in the freezer for 4 months. Reheat very gently prior to serving leftovers so cheese doesn’t separate.
Nutrition Information
Serving
1serving
Calories
514kcal
(26%)
Carbohydrates
49g
(16%)
Protein
20g
(40%)
Fat
26g
(40%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.4g
(20%)
Cholesterol
70mg
(23%)
Sodium
758mg
(32%)
Potassium
294mg
(6%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
1063IU
(21%)
Vitamin C
3mg
(3%)
Calcium
353mg
(35%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10 servings
Amount Per Serving
Calories 514
% Daily Value*
| Serving | 1serving | |
| Calories | 514kcal | 26% |
| Carbohydrates | 49g | 16% |
| Protein | 20g | 40% |
| Fat | 26g | 40% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 70mg | 23% |
| Sodium | 758mg | 32% |
| Potassium | 294mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 1063IU | 21% |
| Vitamin C | 3mg | 3% |
| Calcium | 353mg | 35% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.