This Taco Macaroni is a weeknight dinner miracle- From “what the heck should we have for dinner” to everyone happily eating, in 30 minutes flat. Kid-approved, delicious, simple ingredients, and done in a flash!
One of my husband’s favorite meals is Kraft Mac N Cheese, with a can of seasoned chili beans mixed in. I am morally and sensibly opposed to such an abomination. I have always insisted that he only make this meal when I am out of town. He cooked it for our son once, and I was horrified to learn that Nate loved it.
In an effort to create something similar that I found less disgusting, I made this Taco Macaroni.
We were all quite delighted with the results! It could not be simpler- the noodles cook with the meat in one pan, while you whip up a quick cheese sauce in the other. Combine it all for a meaty, cheesy, flavorful dinner that everyone will love.
Taco Macaroni
This simple line up is easy to keep on hand all of the time, so you’re never more than 30 minutes away from cheesy, tasty, comfort food. I use spiral noodles this time, because wouldn’t ya know it, my grocery store was out of elbow noodles. What the heck? I didn’t even know that was possible. But really any noodles will do just fine.
And hey, this cheese sauce is great for any of your cheese-sauce-needs. Put it on broccoli, mix with noodles, use it for nachos. Cheese sauce for president.
This recipe isn’t flashy or impressive, in photos or ingredients, but sometimes you just gotta eat dinner! Because the kids demand it, every single dang night. So rude of them. And if you can get dinner on the table fast, stress-free and know that everyone will enjoy it? It’s practically a miracle.
Taco Macaroni
Ingredients
- 1 lb lean ground beef
- 2 c beef or chicken broth
- 1 packet (1/4 taco seasoning
- 1 can rotel
- 1 c elbow macaroni
For cheese sauce
- 2 tbsp butter
- 2 tbsp flour
- 3/4 c milk
- 1 c grated cheddar cheese
- 1/2 tsp seasoned salt
- 1/2 tsp pepper
Instructions
- Brown and drain hamburger meat. Stir in taco seasoning, Rotel, beef broth, and macaroni. Heat to boiling. Reduce heat and cover pan. Simmer 12-14 mins until macaroni is tender.
For the cheese sauce:
- Melt the butter in a saucepan.
- Whisk in the flour and cook, whisking for 5 minutes until fragrant and light brown in color. Add the milk and bring to a boil. Whisk until smooth and thickened.
- Remove from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce.
- Pour the cheese sauce over the hamburger mixture. Stir gently to combine.
I made this tonight for dinner and most everyone liked it pretty good although it definitely had some spice to it so my little one didn’t have any. I ended up deciding to mix in some frozen corn and black beans. My dish didnt turn out as thick as yours looks so I’m not sure what I did differently but it tasted good🙂 Didnt take alot of time or effort so that was nice!
Mmm frozen corn and black beans would be great in this! Hmm I wonder why yours wasn’t as thick? Maybe use a little less liquid to the cook the pasta next time?