TACO MAC 'N' CHEESE
Provided by James Briscione
Categories main-dish
Time 35m
Yield 8 to 12 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 450 degrees F.
- Place a large saute pan over high heat, add the ground beef and taco seasoning, reserving 1 tablespoon of the mix for the Perfect Cheese Sauce. Mix thoroughly. Cook, stirring often using a wooden spoon or spatula to break the meat into small crumbles. Continue cooking until the meat releases its liquid, and then cook further until all the liquid has evaporated and the meat begins to brown, about 10 minutes.
- Combine the Perfect Cheese Sauce and cooked pasta in a large bowl. Pour in the cooked meat and stir to combine. Pour into a 9- by 13-inch baking dish. Level the pasta with the back of a spoon or spatula. Scatter the grated Cheddar over the pasta. Bake until browned and bubbling, 10 to 12 minutes. Remove and let cool 5 minutes.
- Immediately before serving, scatter the sour cream, lettuce and fresh tomato over the mac 'n' cheese.
- Melt the butter in a medium saucepot over medium heat. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown. Stir in the taco seasoning and cook 30 seconds more.
- Gradually whisk in the milk, adding 1 cup at a time. Allow the mixture to come to a simmer before adding the next. It will be extremely thick at first and will thin with each addition. When all the milk is added bring the sauce to a simmer and cook 5 more minutes. Whisk in the cream cheese.
- Remove the sauce from the heat. Add the Cheddar and Parmesan and whisk until smooth. The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months. If using from cold, carefully bring the sauce back to a boil before serving.
CHEESY SKILLET TACO MAC
You may be familiar with that one-skillet macaroni dish that comes in a box where all you have to add is ground beef? Well, this is my version, with a little Tex-Mex twist. The whole family will eat it up, and it's so easy to put together.
Provided by Kardea Brown
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 18
Steps:
- Heat the oil in a large cast-iron skillet over medium heat. Add the onion, garlic, ground beef and House Seasoning. Cook until the veggies begin to soften and the beef is slightly browned and no longer pink, about 7 minutes. Stir in the tomato paste, chili powder, cumin and beef stock.
- Increase the heat to medium-high and bring the mixture to a rolling boil. Reduce the heat to low and cook until the sauce reduces, 5 to 10 minutes. Add the pasta and continue to cook, stirring constantly, until the liquid starts to slightly absorb. Add the cheese and remove from the heat. Season with salt and pepper.
- To serve, top with the sour cream and sprinkle with the green onions, if using.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.
TACO MAC AND CHEESE RECIPE BY TASTY
Here's what you need: lean ground beef, kosher salt, taco seasoning, Kraft® Macaroni and Cheese Blue Box Original, unsalted butter, milk, Kraft® Shredded Cheddar Cheese, Cholula® Hot Sauce, small tomato, green onion
Provided by KraftHeinz
Categories Dinner
Yield 3 servings
Number Of Ingredients 10
Steps:
- Bring 6 cups (1 liter) of water to a boil in a medium saucepan over medium-high heat. Stir in the macaroni and cook for 7-8 minutes, or until tender, stirring occasionally.
- While the macaroni is cooking, heat a medium nonstick skillet over medium-high heat. Add the ground beef and cook for 5-6 minutes, until browned. Mix in 1 tablespoon of taco seasoning, then remove the pan from the heat.
- Drain the macaroni in a colander (do not rinse), then return to the pot over low heat. Add the butter, milk, cheese sauce mix, ¼ cup (25 G) Kraft® Shredded Cheddar Cheese, and the remaining tablespoon of taco seasoning and stir well until creamy. Remove the pot from the heat.
- Heat the broiler to high.
- Fold the ground beef into the mac and cheese, then transfer to a medium oven-safe container. Sprinkle the remaining ½ cup (100 G) Kraft® Shredded Cheddar Cheese on top.
- Broil the mac and cheese for 2-4 minutes, until the cheese is melted.
- Remove from the oven and drizzle with the Cholula® Hot Sauce, then top with the tomato and green onion. Serve warm.
- Enjoy!
Nutrition Facts : Calories 703 calories, Carbohydrate 46 grams, Fat 40 grams, Fiber 2 grams, Protein 35 grams, Sugar 8 grams
EASY TACO MAC AND CHEESE
This is a simple macaroni and cheese recipe with a taco twist. There are multiple ways to mix it up and leave out or use ingredients that you do or don't have. Would love feedback on ways you have mixed it up and what tasted best! Thank you for using. When serving, you can also top the dish with lettuce, tomato, onions, and sour cream.
Provided by Sarah Jayne Jeffries
Categories Main Dish Recipes Pasta Macaroni and Cheese Recipes Baked Macaroni and Cheese Recipes
Time 1h1m
Yield 10
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add salsa, corn, and taco seasoning. Season meat sauce with salt and pepper.
- Preheat the oven to 375 degrees F (190 degrees C).
- Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
- Combine the meat sauce, pasta, Colby-Jack cheese, and green onions in a 9x13-inch casserole dish. Sprinkle Cheddar cheese on top.
- Bake in the preheated oven until cheese is melted, about 25 minutes.
Nutrition Facts : Calories 379.8 calories, Carbohydrate 30.8 g, Cholesterol 66.1 mg, Fat 19.9 g, Fiber 2.5 g, Protein 21.4 g, SaturatedFat 11.2 g, Sodium 965.5 mg, Sugar 4.3 g
MAC AND CHEESE TACO
Try a twist on your average taco with this Mac and Cheese Taco. Take beefy mac and cheese stuffed in taco shells to make this Mac and Cheese Taco recipe one of your next go-to meals to share with your family and friends.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Brown meat in large skillet on medium-high heat; drain. Add Macaroni, water, salsa and Cheese Sauce Mix; mix well. Bring to boil. Cook on medium-low heat 15 min., stirring occasionally.
- Spoon into taco shells.
- Top evenly with shredded cheese and tomatoes.
Nutrition Facts : Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
TACO MAC AND CHEESE
Guilt-free comfort food? It's possible with this incredible taco mac and cheese recipe! Whole-grain pasta, creamy Mexican cheese and taco seasoning take this meal to the next level.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 1 1/2-quart casserole with cooking spray. Cook pasta as directed on package, omitting salt and oil and using minimum cook time. Drain and return to saucepan.
- Meanwhile, in 2-quart saucepan, heat squash and broth to boiling over high heat; reduce heat. Cover; simmer 15 minutes or until squash is tender. Stir in milk and taco seasoning. Return to boiling; remove from heat. Place squash mixture in blender. Cover; blend on medium speed 20 seconds or until smooth. Return to saucepan. Stir in 1 cup of the cheese until melted. Pour over pasta; mix well. Pour mixture into casserole. Top with tomato slices.
- Bake uncovered 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake 4 to 5 minutes longer or until cheese is melted.
- Divide pasta mixture among 4 plates. Top each serving with 1 tablespoon each salsa and sour cream. Crumble 3 tortilla chips over each. Garnish with cilantro. Serve immediately.
Nutrition Facts : Calories 400, Carbohydrate 58 g, Cholesterol 20 mg, Fat 1/2, Fiber 7 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 5 g, TransFat 0 g
TACO MAC & CHEESE
I came up with this recipe on a night when I was super exhausted after work but wanted to at least attempt to cook something for dinner. This is quick, easy, and delish!
Provided by megs_
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Make box of macaroni and cheese as directed.
- Meanwhile, brown ground beef and drain.
- Add taco seasoning/water.
- Simmer meat mixture for 5 minutes.
- While simmering, add 1 tbsp hot sauce and 1 tbsp butter. Mix well.
- Drain meat.
- Add meat to macaroni and cheese, mix well.
- Add shredded cheddar cheese, mix gently 'til melted.
- Serve! YUM!
VELVEETA® TACO MAC & CHEESE
With just 20 minutes of prep time and five ingredients, this cheesy, taco-inspired mac and cheese is sure to become a new family favorite.
Provided by My Food and Family
Categories Home
Time 20m
Yield 6 servings, about 1 cup each
Number Of Ingredients 6
Steps:
- Brown meat in large skillet on medium-high heat; drain. Return meat to skillet.
- Stir in water, salsa and chili powder. Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 min. or until most the water is absorbed.
- Add VELVEETA; cook 3 to 5 min. or until completely melted, stirring frequently.
Nutrition Facts : Calories 240, Fat 6 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 630 mg, Carbohydrate 33 g, Fiber 2 g, Sugar 4 g, Protein 10 g
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