Stovetop Taco Macaroni and Cheese
Try this stovetop taco macaroni and cheese. It’s creamy, cheesy and loaded with taco flavor. You only need one pot for the pasta and one pot for everything else, making clean up a breeze.
Prepare the pasta:
Boil a pot of water and cook your favorite pasta according to the package. Al dente is preferred as the pasta will continue to cook in the pan with the cheese sauce. Reserve a 1/2 cup of pasta water for the cheese sauce. Drain the rest of the water using a colander and set the cooked pasta aside.
Prepare the cheese sauce:
Grab a large saucepan and spray it with cooking spray. Over medium heat, add butter and ap flour to form a roux.
Once the roux (butter / flour mixture) begins to bubble, slowly pour in your 2% milk.
Once all of the milk is combined, you should have a creamy white bechamel sauce. Reduce the heat to medium-low.
Next, add in ½ cup shredded whole milk mozzarella cheese, and 8 ounces of Velveeta cheese. Cut the Velveeta cheese into smaller cubes so it can melt more easily.
Add one packet of taco seasoning. Stir until well combined.
Next, add the cooked pasta into the pan with taco cheese sauce and stir until the pasta is well coated in cheese sauce. If the cheese sauce begins to tighten, simply add some of the reserved pasta water. Stir well. You can use as much or as little of the reserved pasta water as you like.
Top with sliced avocado, crushed Frito chips, scallions and jalapeno.
Serve and Enjoy!
Serving: 1serving, Calories: 633kcal, Carbohydrates: 69g, Protein: 26g, Fat: 29g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 72mg, Sodium: 1922mg, Potassium: 623mg, Fiber: 6g, Sugar: 14g, Vitamin A: 2045IU, Vitamin C: 16mg, Calcium: 540mg, Iron: 2mg