Easy 30 Minute Taco Macaroni Cheese

There’s something undeniably comforting about a bowl of creamy, cheesy goodness, and that’s exactly what you’ll get with Easy 30 Minute Taco Macaroni Cheese. This dish isn’t just a meal; it’s a flashback to my childhood when my mom would whip up something quick yet satisfying after a long day. I remember coming home from school, the aroma of melted cheese and spices greeting me at the door, making my stomach rumble in anticipation. Now, as an adult, I find myself recreating those memories in my own kitchen, sharing this flavor-packed dish with my family. It’s not just about the food; it’s about the love that goes into making it. Whether it’s a busy weeknight dinner or a special gathering, this recipe never fails to impress. Plus, it’s super easy to make, allowing you to spend more time enjoying your meal and less time slaving away in the kitchen.

Ingredients for Easy 30 Minute Taco Macaroni Cheese

Gathering the right ingredients is key to making this Easy 30 Minute Taco Macaroni Cheese a success. Each component plays a vital role in creating that creamy and flavorful dish that we all love. From the richness of butter and cheese to the delightful spices in the taco seasoning, each ingredient brings something special to the table.

• 1 pound small-sized pasta shells, cooked according to package directions
• ½ cup unsalted butter (1 stick)
• scant ½ cup all-purpose flour
• 4 cups unsweetened cashew milk (or milk of choice; thicker is better)
• 1 ounce packet taco seasoning (medium heat, reduced sodium)
• ½ teaspoon freshly ground black pepper (or to taste)
• 1 pound extra-sharp cheddar cheese, grated (divided)
• 1 can (15 ounces) of black beans, drained and rinsed
• ½ cup thinly sliced green onions (with 2 tablespoons reserved for garnish)
• 1 medium Roma tomato, diced small
• 2 to 3 tablespoons fresh cilantro, finely minced

Cooking Instructions for Easy 30 Minute Taco Macaroni Cheese

Cooking this delightful dish is as simple as it is quick! Let’s dive into the steps you’ll take to create your own Easy 30 Minute Taco Macaroni Cheese. Just follow along, and you’ll have a comforting meal ready in no time!

1. Begin by cooking the pasta according to the package directions. Once done, drain it and set it aside. You want it to be al dente, so it holds up well in the sauce.
2. While the pasta is cooking, preheat your broiler to high. This will give your dish a nice, bubbly finish at the end.
3. In a very large oven-safe skillet, add the butter over medium-high heat. Allow it to melt completely, which will create a rich base for your sauce.
4. Once melted, add the flour and whisk constantly. You’re looking for the mixture to turn light brown and bubble for about two minutes. This step is crucial as you’re making a roux that will thicken your sauce.
5. Now, slowly add the cashew milk, continuing to whisk to prevent any clumps from forming. The mixture should become smooth and creamy.
6. Add in the taco seasoning and black pepper, whisking until everything is well combined and smooth.
7. Next, gently fold in about three cups of the cheddar cheese, whisking until it’s fully melted and incorporated into the sauce.
8. Stir in the cooked pasta, black beans, and green onions. Make sure everything is evenly coated with that luscious cheese sauce.
9. Sprinkle the remaining one cup of cheddar cheese evenly over the top of the dish.
10. Carefully place the skillet under the preheated broiler. Watch closely as the cheese melts and begins to bubble, about one to two minutes. If you prefer a golden top, let it brown slightly, but keep an eye on it to avoid burning.
11. Once it’s achieved the desired melt, remove it from the oven and evenly sprinkle with the diced Roma tomato, reserved green onions, and cilantro. Serve immediately and enjoy!

Helpful Hints

When it comes to making Easy 30 Minute Taco Macaroni Cheese, there are a few handy tips to ensure your dish turns out perfect every time.

• Storage: For leftovers, store them in an airtight container in the fridge. They’ll keep well for up to five days, making for quick meals!
• Freezing: This dish freezes well. Just place portions in airtight containers, and it’ll last in the freezer for up to four months.
• Reheating: When reheating leftovers, do so gently on low heat to prevent the cheese from separating.
• Garnishing: Fresh herbs like cilantro or parsley not only add color but also enhance the flavor of your dish.
• Serving Size: This recipe yields about ten servings, making it perfect for a crowd or meal prep for the week.
• Pairing: This dish pairs beautifully with a fresh salad or some garlic bread for a complete meal.

Best Served With

Serving your Easy 30 Minute Taco Macaroni Cheese can be just as fun as making it! Here are some ideas to elevate your meal:

• Salads: A crisp garden salad can balance the richness of the cheese.
• Garlic Bread: Nothing complements a creamy dish better than buttery garlic bread.
• Occasions: Perfect for family gatherings, potlucks, or simple weeknight dinners.
• Storage Tips: Store any leftovers in an airtight container in the fridge for up to five days, or freeze for longer storage.
• Seasonal Pairings: In the summer, serve it alongside fresh, grilled vegetables for a delightful twist.
• Comfort Food: Ideal on chilly evenings, this dish is sure to warm you up.

FAQ

Conclusion

In conclusion, Easy 30 Minute Taco Macaroni Cheese brings together flavors and comfort in a delightful way. It’s the perfect dish for busy weeknights or casual gatherings with friends. I encourage you to try this recipe; you won’t be disappointed. It’s a crowd-pleaser that proves that comfort food can be quick and easy to prepare, and it fills your home with warmth and joy.

Easy 30 Minute Taco Macaroni Cheese

The ultimate comfort food, Easy 30 Minute Taco Macaroni Cheese is creamy, cheesy, and bursting with flavor! Perfect for a quick weeknight dinner, this dish will satisfy your cravings and impress your family. Why not make it tonight?

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 10 servings

Calories 520 kcal

Equipment

• Pot
• Colander
• Oven Safe Skillet

Ingredients

  

• 1 pound small-sized pasta shells cooked according to package directions
• ½ cup unsalted butter 1 stick
• scant ½ cup all-purpose flour
• 4 cups unsweetened cashew milk or the milk of choice; thicker recommended
• 1 ounce taco seasoning I used medium heat, reduced sodium
• ½ teaspoon freshly ground black pepper or to taste
• 1 pound extra-sharp cheddar cheese grated; divided
• 1 can black beans 15 ounces; drained and rinsed
• ½ cup thinly sliced green onions with 2 tablespoons reserved for garnishing
• 1 medium Roma tomato diced small
• 2 to 3 tablespoons fresh cilantro finely minced

Instructions

 

• Cook pasta according to package directions, drain, and set pasta aside.
• Preheat broiler to high.
• In a very large oven-safe skillet, add the butter and heat over medium-high heat to melt.
• Add the flour and whisk constantly until the mixture turns light brown and has bubbled for about 2 minutes. Cook long enough to cook off the raw flour taste, but not so long it gets overly browned; you’re making a roux.
• Slowly add the milk, whisking constantly, making sure to smooth out any possible clumps that formed.
• Add the taco seasoning, pepper, and whisk until smooth.
• Add 3 cups cheese (about 12 ounces) and whisk until melted and smooth.
• Add the pasta, black beans, green onions, and stir to combine and evenly coat.
• Evenly sprinkle the remaining 1 cup cheese over the top and place skillet under the broiler until the top layer of cheese has melted and is bubbling, about 1 to 2 minutes. If desired, allow cheese to brown slightly, or to taste. Keep a very careful eye on your skillet and the cheese because broilers can burn things in a matter of seconds.
• Evenly sprinkle with the tomatoes, reserved 2 tablespoons green onions, cilantro, and serve immediately.

Notes

• Grate your own cheese: Pre-grated cheese in bags doesn’t melt well.
• Best served warm: Recipe is best warm and fresh, but will keep airtight in the fridge for up to 5 days.
• Freezing: Store in the freezer for up to 4 months. Reheat very gently prior to serving leftovers so cheese doesn’t separate.

Keyword Creamy Pasta Dishes, Easy Macaroni Recipes, Quick Dinner Recipes, Taco Macaroni Cheese

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.