Taco Macaroni and Cheese Skillet
- Ready In:
- 55mins
- Ingredients:
- 17
- Serves:
-
4
ingredients
- 226.79 g package macaroni noodles, cooked
- 453.59 g ground beef
- 1 small onion, finely chopped
- 14.79 ml fresh minced garlic
- 1 small green bell pepper, seeded and chopped
- 59.14 ml parmesan cheese
- salt and pepper
- 35.43 g package taco seasoning mix (can use 2 packages if desired)
- 177.44 ml water
- 29.58 ml butter
- 29.58 ml flour
- 473.18 ml half-and-half cream (or use full-fat milk)
- 591.47 ml old cheddar cheese, shredded and divided
-
TOPPINGS
- chopped tomato
- green onion
- sour cream
- salsa
directions
- In a large skillet brown the ground beef with onions, garlic and green bell pepper until no longer pink, season with salt and pepper; drain and add in the Parmesan cheese.
- Stir in the taco seasoning mix and 3/4 cup water; bring to a boil and cook stirring occasionally (about 7-8 minutes or until most of the liquid has evaporated) remove from heat.
- In a large saucepan melt butter over medium-low heat; whisk in flour until smooth, cook whisking constantly for 2 minutes.
- Gradually whisk in milk; cook whisking constantly for about 4 minutes or until thickened; remove from heat.
- Stir in 1-1/2 cups cheddar cheese, stirring until melted.
- Stir in the cooked pasta and beef mixture; mix to combine and cook just until heated through (about 3 minutes).
- Sprinkle with remaining 1 cup cheddar cheese and serve.
- Serve immediately with desired toppings.
- Delicious!
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