One Pan Taco Macaroni And Cheese Recipe By Tasty

Steps:

• In a large pot on medium-high heat, gently heat the milk to a simmer.
• Add in the elbow macaroni. Cook until the pasta is tender.
• Once the noodles are cooked, turn off the heat. Add in the butter, cheddar, salt, and pepper. Fold these ingredients with the pasta until the cheese and butter melt into the milk to create a thick sauce.
• Sprinkle with parsley and serve!
• Enjoy!

Steps:

• In a large quart pot over medium-high heat brown the ground beef. Drain fat and return beef to the pot.
• Add taco seasoning, water, diced tomatoes, corn and tomato sauce. Bring to a boil.
• Add uncooked macaroni and reduce heat to low. Cover and simmer for 10-15 minutes (until pasta is cooked through). Stir occasionally.
• Remove from heat. Sprinkle cheese on top and cover.
• Serve once cheese is melted!
• Enjoy!

Steps:

• Bring 6 cups (1 liter) of water to a boil in a medium saucepan over medium-high heat. Stir in the macaroni and cook for 7-8 minutes, or until tender, stirring occasionally.
• While the macaroni is cooking, heat a medium nonstick skillet over medium-high heat. Add the ground beef and cook for 5-6 minutes, until browned. Mix in 1 tablespoon of taco seasoning, then remove the pan from the heat.
• Drain the macaroni in a colander (do not rinse), then return to the pot over low heat. Add the butter, milk, cheese sauce mix, ¼ cup (25 G) Kraft® Shredded Cheddar Cheese, and the remaining tablespoon of taco seasoning and stir well until creamy. Remove the pot from the heat.
• Heat the broiler to high.
• Fold the ground beef into the mac and cheese, then transfer to a medium oven-safe container. Sprinkle the remaining ½ cup (100 G) Kraft® Shredded Cheddar Cheese on top.
• Broil the mac and cheese for 2-4 minutes, until the cheese is melted.
• Remove from the oven and drizzle with the Cholula® Hot Sauce, then top with the tomato and green onion. Serve warm.
• Enjoy!

Steps:

• Heat the oil in a large cast-iron skillet over medium heat. Add the onion, garlic, ground beef and House Seasoning. Cook until the veggies begin to soften and the beef is slightly browned and no longer pink, about 7 minutes. Stir in the tomato paste, chili powder, cumin and beef stock.
• Increase the heat to medium-high and bring the mixture to a rolling boil. Reduce the heat to low and cook until the sauce reduces, 5 to 10 minutes. Add the pasta and continue to cook, stirring constantly, until the liquid starts to slightly absorb. Add the cheese and remove from the heat. Season with salt and pepper.
• To serve, top with the sour cream and sprinkle with the green onions, if using.
• Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container.