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?
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.