My entire family loves this Taco Mac ‘n Cheese recipe. A hearty, healthy meal to serve any night of the week and hopefully you’ll have some leftovers too!
1 pound (16 ounces) macaroni, cook to package directions
1/2 cup butter
1/2 cup unbleached a/p flour
1 teaspoon salt
a few dashes black pepper
4 cups low fat milk
4 cups shredded cheddar cheese or mozzarella
1 cup grated parmesan cheese
1 yellow onion, diced (1 cup)
1 tablespoon olive oil
1 pound lean ground beef
1 (10 ounce) can red enchilada sauce
Cook the macaroni to package directions. While the macaroni is cooking prepare the cheese sauce & the taco beef.
For the cheese sauce: In large saucepan, melt butter over medium heat. Stir in the flour, salt and pepper, slowly adding the milk. Cook and stir until bubbling. Stir in cheeses until melted. Drain macaroni, add to cheese sauce. Stir well to coat all the macaroni.
Taco beef: Heat olive oil in a large sauté pan over medium high heat. Add the chopped onion. Cook 6-8 minutes until the onions are soft and slightly browned, stir often. Add the beef. Continue to cook the mixture for another 8 minutes or until the beef is cooked through. Add the enchilada sauce. Combine thoroughly.
Using a slotted spoon, top the mac ‘n cheese with the taco beef.