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Homemade Easy 30-Minute Taco Macaroni and Cheese photo

Easy 30-Minute Taco Macaroni and Cheese

A creamy, cheesy taco-flavored macaroni and cheese that comes together quickly for an easy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 servings

Equipment

  • Pot
  • Colander
  • Oven-safe Skillet
  • Whisk
  • Grater
  • Measuring cups and spoons

Ingredients
  

  • 1 pound small pasta shells cooked according to package directions (medium shells, small elbow, rotini, bowtie, etc. may be substituted)
  • 1/2 cup unsalted butter 1 stick
  • 1/2 cup all-purpose flour scant
  • 4 cups unsweetened cashew milk or other milk (2% or whole recommended); do not use skim
  • 1 packet taco seasoning 1-ounce packet, medium heat, reduced sodium if desired
  • 1/2 teaspoon freshly ground black pepper or to taste
  • 1 pound extra-sharp cheddar cheese grated (16 ounces or about 4 cups); divided (use 3 cups in sauce and 1 cup for topping)
  • 15 ounce can black beans drained and rinsed (no-salt added optional)
  • 1/2 cup green onions thinly sliced, reserve 2 tablespoons for garnish
  • 1 Roma tomato medium, diced small
  • 2 to 3 tablespoons fresh cilantro finely minced

Instructions
 

  • Cook the pasta according to package directions until al dente, drain in a colander, and set aside.
  • Preheat the broiler to high and position a rack so the skillet will be a few inches from the heat.
  • In a very large oven-safe skillet over medium-high heat, melt the butter.
  • Add the flour to the melted butter and whisk constantly until the mixture turns light brown and bubbles for about 2 minutes to cook off the raw flour taste (make a roux).
  • Slowly whisk in the milk, adding a little at a time and smoothing any lumps until the sauce is smooth.
  • Whisk in the taco seasoning and black pepper until evenly combined.
  • Add 3 cups (about 12 ounces) of the grated cheddar and whisk until melted and the sauce is smooth.
  • Stir the cooked pasta, drained black beans, and sliced green onions into the cheese sauce until everything is evenly coated.
  • Sprinkle the remaining 1 cup grated cheddar evenly over the top and place the skillet under the broiler 1 to 2 minutes until the top is melted and bubbling; watch closely to avoid burning.
  • Remove from the oven and evenly sprinkle the diced tomato, reserved 2 tablespoons green onions, and minced cilantro over the top; serve immediately.

Notes

  • Grate your own cheese because pre-grated cheese doesn’t melt as well.
  • Keep an eye on the broiler since cheese can burn quickly.
  • Use full-fat milk for a creamier sauce.
  • Reserve green onion slices for garnish.