Description
This Taco Shells & Cheese dish is a creative twist on traditional mac and cheese, infusing the comforting cheesy pasta with bold, Tex-Mex flavors. The creamy, spicy sauce melds beautifully with the hearty ground beef, delivering a satisfying dinner that’s both familiar and exciting.
A family favorite, this dish can be served deconstructed for picky eaters or layered beautifully for a dinner party. It’s versatile, easy to prepare, and packed with flavor. The additional garnish of fresh lettuce and cherry tomatoes adds a crisp, refreshing contrast to the rich, warm pasta.
Ingredients
8oz (226g) mini shell or elbow pasta, cooked according to package instructions
1/2 pound (8oz/226g) ground beef
1 tablespoon chili powder
2 teaspoons ground chipotle chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon kosher salt
¼ teaspoon ground coriander
¼ teaspoon ground cayenne pepper
1¾ cup whole milk
2 tablespoons (15g) all-purpose flour
2 teaspoons (11g) sodium citrate
8oz (226g) shredded white cheese (mix of white cheddar and gruyere)
Shredded iceberg lettuce and quartered cherry tomatoes, for serving
Instructions
Bring a large pot of salted water to a boil.
In a small bowl, whisk together all spices and salt until evenly distributed.
In a large skillet, cook ground beef over medium heat until mostly cooked through, about 5 minutes, breaking it up into small pieces. Stir in spice mixture and add a splash of water if dry.
Transfer beef with a slotted spoon to a bowl; set aside. Return skillet to medium heat.
Make a paste with flour and 2 tablespoons of milk, add it along with the rest of the milk and sodium citrate to the skillet, whisking until smooth. Simmer.
Cook pasta until al dente. Drain and set aside.
Turn off heat under milk mixture; gradually add cheese, whisking until melted. Keep warm if needed.
Combine pasta, cheese sauce, and beef mixture. Serve on a bed of lettuce topped with cherry tomatoes.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 580 Kcal