Taco Mac and Cheese
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
842 kcal
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Course
Main Course
Taco Mac and Cheese
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This taco mac and cheese is loaded with Tex-Mex beef, melty cheese, and crispy panko. Baked to perfection, it’s pure comfort food bliss!
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Ingredients
- 1 lb ground beef
- 2 tsp taco seasoning (See Note 1)
- 2 cups chunky Pace salsa or salsa of choice
- 1 lb elbow pasta
- 1 tsp salt
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 1/2 cups milk
- 2 cups sharp cheddar cheese shredded
- 1 cup pepper jack cheese shredded (See Note 2)
- 1/2 tsp dry mustard
- 1/2 tsp ground black pepper
- reserved pasta water
- 1 cup panko breadcrumbs
- 2 tsp butter melted
- 1/2 tsp dry oregano (See Note 3)
- cilantro chopped, for garnish
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Instructions
- Preheat oven to 400°F. In a large stock pot over high heat add ground beef and brown, breaking up meat into large chunks, about 4 minutes. Add taco seasoning, salsa and cook another 2 minutes. Set aside.
- In a small bowl add the melted butter and toss with Panko breadcrumbs and dried oregano. Set aside.
- In the same stock pot bring 4 quarts of water and kosher salt to a boil over high heat. Add the pasta and cook until the pasta is al dente, about 8 minutes. Drain, reserving 1/2 cup pasta water and set aside.
- In same stock pot add butter and melt over medium-high heat. Add flour and stir to cook a minute or two. Slowly whisk in the milk and cook on simmer until thickened. Turn off the heat, add the cheeses and whisk until smooth. Add the dry mustard and pepper, stirring to combine.
- Add the pasta to the cheese sauce and thin if too thick with reserved pasta water.
- Fold in the beef salsa mixture with the cheese pasta and pour into greased 9x9” baking dish. Top with breadcrumb mixture and bake for 15 minutes and top is golden brown and crispy. Serve immediately with chopped cilantro as garnish.
Notes
- or Homemade Chili Powder.
- You could also substitute with my or Homemade Chili Powder.
- Oaxaca or Monterey Jack cheese can be substituted for the Pepper Jack if the spicy cheese is not to your liking.
- I prefer to use Mexican oregano if you can find it. A different flavor that you would recognize in most Mexican dishes. This is optional.
Nutrition Information
Show Details
Serving
1g
Calories
842kcal
(42%)
Carbohydrates
75.1g
(25%)
Protein
41.2g
(82%)
Fat
41.6g
(64%)
Saturated Fat
20.9g
(105%)
Trans Fat
1.6g
Cholesterol
127.3mg
(42%)
Sodium
1223.9mg
(51%)
Fiber
4.5g
(18%)
Sugar
9.1g
(18%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 842 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 842kcal | 42% |
| Carbohydrates | 75.1g | 25% |
| Protein | 41.2g | 82% |
| Fat | 41.6g | 64% |
| Saturated Fat | 20.9g | 105% |
| Trans Fat | 1.6g | 80% |
| Cholesterol | 127.3mg | 42% |
| Sodium | 1223.9mg | 51% |
| Fiber | 4.5g | 18% |
| Sugar | 9.1g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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