Taco Mac Cheese Recipes

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!

TACO MAC 'N' CHEESE

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.

TACO MACARONI

Steps:

• Cook macaroni according to package directions. Meanwhile, in a Dutch oven, cook beef and onion over medium heat until meat is no longer pink; drain. , Stir in the tomatoes, soup, tomato sauce and taco seasoning. Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened., Drain macaroni; stir into meat mixture and heat through. Sprinkle with cheese.

TACO MAC AND CHEESE

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.

CHEESY TACO MAC & CHEESE

Steps:

• Prepare Dinner in large saucepan as directed on pkg.
• Add remaining ingredients; mix well.
• Cook until heated through, stirring occasionally.

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!

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.

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!

VELVEETA® TACO MAC & CHEESE

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.

TACO MACARONI SKILLET

Steps:

• Cook beef in a large skillet, stirring frequently, until brown; drain.
• Stir in water, tomatoes with juice, chiles, and seasoning mix. Cook until mixture comes to a boil.
• Add pasta; return to a boil. Reduce heat to low; cover. Cook, stirring occasionally, for 14 to 16 minutes or until pasta is tender.
• Stir in evaporated milk. Remove from heat; stir in 1/4 cup cheese. Sprinkle remaining cheese over top. Cover; let stand for 5 to 10 minutes before serving.

TACO MAC

Steps:

• Prepare shells and cheese mix according to package directions. Stir in sausage, taco sauce and seasoning; cook and stir until heated through. Top with lettuce, tomatoes and, if desired, cheddar cheese. Freeze option: Freeze cooled pasta mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little milk if necessary. Garnish as directed.