Taco Mac-n-Cheese Casserole – with ingredients you most likely have on hand. This is a recipe we came up with one night when we were scrambling to put dinner together. I pulled out 1/2 a box of leftover dried pasta and the remainder of ground beef as a base – and then we got creative. The result is both frugal and delicious. It can also be extremely flexible. Don’t be afraid to tweak it to fit your family tastes (or the leftovers in your cabinet).
- 1 pack taco seasoning
- 3/4 – 1 pound of ground beef
- 1/2 – 1 box of pasta (sometimes we simply use leftover pasta – does not need to be a full box)
- 1 can stewed tomatoes (or fresh chopped)
- 1 cup grated cheddar jack cheese
Brown your ground beef and season according to directions. Cook pasta – we used this twisty kind. Boil in a big pot with a little bit of olive oil and a pinch of salt – drain – mix with meat. Add a can of tomatoes (or fresh chopped – even better). Set aside.
Homemade cheese sauce:
In skillet place one TBS butter and begin to melt while adding 3 TBS of flour to skillet.
As soon as the flour and butter are mixed together – add 1 cup of milk and stir – add another cup.
Stir – and add 1 more 1/2 cup of milk and let thicken while stirring. Add 1 cup of grated cheddar cheese stir until well melted – pour over top of pasta and meat mixture.
Stir cheese sauce and meat mixture together with tomatoes. Place into casserole dish – sprinkle with cheese – Cook at 350 degrees for 10 – 15 minutes until cheese melts.
This dish goes well with green beans or most any other vegetable to make a complete meal. What could be better than taco mac-n-cheese ingredients all mixed together? Yummo!