Macaroniandcheesetaco Recipes

EASY TACO MAC AND CHEESE

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.

ULTIMATE MACARONI AND CHEESE

Steps:

• Preheat oven to 400 degrees F. Cook macaroni in large saucepan as directed on package for al dente pasta. Rinse under cold water; drain well.
• Melt butter in same saucepan on medium heat. Sprinkle with flour and seasonings. Cook and stir 2 minutes or until well blended. Gradually stir in milk until smooth. Stirring constantly, cook 3 minutes or until sauce starts to thicken. Stir in cheese until melted and smooth. Remove from heat. Add macaroni; toss gently to coat. Pour into greased 13x9-inch baking dish. Mix panko and paprika; sprinkle evenly over top.
• Bake 25 to 30 minutes or until bubbly and golden brown on top. Let stand 5 minutes before serving.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 350 degrees F.
• In a large pot, bring the water to a rolling boil. Add the salt. Taste the water. It should be salty like sea water. Add the macaroni and stir, with a wooden spoon or large slotted spoon, to ensure the macaroni does not stick to the bottom of the pot as it cooks. Cook until the macaroni is still quite firm, 8 to 10 minutes.
• Pour the macaroni and water into a strainer placed over the sink. Allow the water to drain out, reserving approximately 1 cup of the liquid.
• In the same pot, bring the cream, garlic cloves, and the reserved cooking liquid to a simmer. Add the mustard and 3 cups of the Gruyere. Season with salt and pepper, to taste. Simmer gently, stirring constantly, until the cheese is melted and has integrated with the cream. Add the Parmesan and Cheddar. Stir with a wooden spoon and simmer again until smooth. Add a splash of Worcestershire and a splash of hot sauce. Stir to blend. Taste for seasoning.
• Add the macaroni to the cream and stir gently to blend. Allow the macaroni to rest on the stove, 5 to 10 minutes, so the pasta absorbs the flavors. Remove and discard the garlic cloves.
• Fill a baking dish with the macaroni mixture, top with the bread crumbs, the remaining Gruyere cheese and bake 10 to 12 minutes or until the bread crumbs crust on top. Serve immediately.

BAKED MACARONI AND CHEESE

Steps:

• For the macaroni: Preheat the oven to 350 degrees F. Butter a 2-quart casserole dish.
• Bring 4 quarts of water to a boil in a large saucepan. Add the salt and macaroni. Bring the water back to a boil and cook the macaroni until tender, about 12 minutes. Drain well.
• For the cheese sauce: Meanwhile, melt the butter in a 1-quart saucepan. Using a wire whisk, stir in the flour and salt, stirring and cooking over medium heat until the roux bubbles and the flour turns pale brown, about 3 minutes. Slowly whisk in 1 cup of the milk and then whisk in the remaining 1 cup milk. Continue to cook, stirring constantly, until the sauce thickens. Add the cheese and stir until it melts. Add the drained macaroni to the cheese sauce and mix thoroughly.
• For the topping: In a small bowl, stir the breadcrumbs with the butter until the crumbs are moistened.
• Transfer the macaroni and cheese to the prepared baking dish and top with the buttered breadcrumbs. Bake until the dish bubbles around the edges, about 15 minutes.

MACARONI AND CHEESE

Steps:

• Preheat the oven to 400 degrees F. Grease an 8-by-8-inch baking dish with butter.
• Bring a large pot of salted water to a boil over high heat. Add the cavatappi and cook until just firm to the bite, 8 minutes. Drain and set aside.
• Melt the butter in a large, wide pot over medium-low heat. Make a roux by sprinkling the flour over the butter and whisking to incorporate. Cook, whisking, until golden, 5 minutes. Whisk the milk into the roux until the mixture is fully combined and smooth. Still whisking, increase the heat to medium-high and bring the sauce to a low boil, 4 minutes. Reduce the heat to low and simmer until the sauce thickens enough to coat the back of a spoon, 3 minutes.
• Add the mustard powder, salt and white pepper to the sauce and stir to incorporate. Add 8 ounces of the grated Cheddar and all of the Parmesan and ricotta, stirring until melted and fully blended. Remove from the heat.
• Add the drained cavatappi to the cheese sauce and stir well to coat. Transfer the mixture to the prepared baking dish and scatter the remaining 2 ounces Cheddar over the top.
• Bake until bubbling and the cheese on top has browned a bit, 25 to 30 minutes. Let cool for 15 minutes before serving.

MACARONI AND CHEESE TACO BAKE

Steps:

• PREHEAT oven to 400°F Prepare Dinner as directed on package. While Macaroni is cooking, brown meat; drain. Add taco seasoning mix and water to meat; simmer 5 minute.
• STIR sour cream into prepared Dinner. Spoon half of the Dinner mixture into 8-inch square or 9-inch round baking dish; top with layers of the meat mixture, 1 cup of the cheese and remaining Dinner mixture. Cover.
• BAKE 15 minute Top with salsa and remaining 1/2 cup cheese. Bake, uncovered, an additional 5 minute or until cheese is melted.

REATA'S BEST DAMN MACARONI AND CHEESE EVER

Steps:

• Preheat the oven on the broil setting.
• Heat a large pot to medium and add the heavy cream. When the cream begins to bubble around the edges, add 1/2 cup each of the asiago and Monterey jack cheese, stirring constantly until the cheeses are melted.
• Remove from heat and add the macaroni, stirring until thoroughly incorporated.
• Add the diced jalapenos and bacon. The cheese mixture should be like glue now. If it's not add a little more of the remaining 1/4 cup of asiago and Monterey jack cheeses until they are melted and the mixture isn't too wet looking. If the mixture seems too dry, add 2 tablespoons of the heavy cream until it's the consistency you like.
• Sprinkle in a little salt and pepper. I didn't use very much. The bacon and cheese must have plenty of salt.
• Pour the mixture into a large baking dish and distribute evenly. Top with the cheddar cheese and if you wish, the bread crumbs.
• Place the dish under the broiler. It's done when the cheese on top begins to bubble and brown around the edges.
• Note: Don't be afraid to add all the jalapenos. I was afraid they'd be too hot for the grandkids who don't care for the heat. But the peppers didn't seem hot at all.

CHEESY MACARONI TACO BAKE

Steps:

• Heat oven to 350°F.
• Prepare Dinner as directed on package. Meanwhile, cook meat with taco seasoning mix as directed on package.
• Add egg and 1 cup shredded cheese to prepared Dinner; mix well. Spoon into 8-inch square baking dish sprayed with cooking spray; cover with meat mixture, salsa and remaining shredded cheese.
• Bake 20 min. or until heated through.

SIMPLE MACARONI AND CHEESE

Steps:

• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
• Fold macaroni into cheese sauce until coated.

MAC AND CHEESE TACO BAKE

Steps:

• Heat oven to 400°F.
• Prepare Dinner as directed on package. While Macaroni is cooking, brown meat in skillet; drain. Stir in seasoning mix and water. Bring to boil; simmer on medium-low heat 10 min., stirring occasionally.
• Stir sour cream into prepared Dinner. Spoon half the Dinner mixture into 8-inch square baking dish sprayed with cooking spray; top with layers of meat mixture, 1 cup shredded cheese and remaining Dinner mixture. Cover.
• Bake 15 min.; top with salsa and remaining shredded cheese. Bake, uncovered, 5 min. or until cheese is melted.

TACO MAC & CHEESE

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!

ONE-PAN TACO MACARONI AND CHEESE RECIPE BY TASTY

Steps:

• In a 4-quart chicken fryer, heat approximately 1 tablespoon olive oil over medium-high heat and cook the onions until they begin to soften.
• Add garlic and stir for 30 seconds.
• Add the ground beef and 1 tablespoon of taco seasoning. Using your spatula, break up the ground beef and stir until cooked. Drain the excess liquid from the pan.
• Add water, beef stock, pasta, tomatoes, and 1 tablespoon of taco seasoning back to the pan. Stir to combine.
• Cook over low heat for 15 minutes, stirring twice to keep the pasta from sticking to the bottom of the pan.
• Increase heat to medium after 15 minutes, and stir pasta until most of the liquid is gone.
• Turn off heat and add the shredded cheese. Stir until cheese is completely melted.
• Top with green onions.
• Enjoy!

TACO MAC AND CHEESE RECIPE BY TASTY

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!