Taco Mac and Cheese

Two childhood favorites combined into one - this Taco Mac and Cheese hits all the right notes! A creamy, cheesy mac and cheese is combined with taco seasoned ground beef and tomatoes for a Tex-Mex twist.

Course Main Dish

Cuisine Mexican

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 435kcal

Author Deborah Harroun

Ingredients

8 oz elbow macaroni
1 pound lean ground beef
2 tablespoons taco seasoning divided
2 tablespoons unsalted butter
1 egg yolk
1 (12 oz) can evaporated milk
8 oz medium cheddar cheese grated
1 (10 oz) can Rotel drained
Salt and pepper to taste

Instructions

Bring a large pot of water to a boil. Once boiling, salt generously, then add the pasta. Cook until just al dente, then drain and return to the pot.
8 oz elbow macaroni
While the pasta is boiling, cook the ground beef in a skillet, breaking it up as it cooks. Once browned, stir in 1 tablespoon of the taco seasoning. Set aside.
1 pound lean ground beef, 2 tablespoons taco seasoning
Place the pot with the drained pasta over medium heat. Add the butter and the egg yolk and stir vigorously until it is completely combined and the butter is melted.
2 tablespoons unsalted butter, 1 egg yolk
Stir in the evaporated milk. Start adding the cheese, one handful at a time, mixing until the cheese has melted. Once all of the cheese has been added, add the remaining tablespoon of taco seasoning. Cook, stirring constantly, until it has thickened up into a creamy sauce.
1 (12 oz) can evaporated milk, 8 oz medium cheddar cheese
Add the cooked ground beef and the Rotel. Stir and cook an additional minute or two, until warmed through. Season to taste with salt and pepper.
1 (10 oz) can Rotel, Salt and pepper
Serve hot.

Notes

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition