- For the Pasta
- 12 oz 340 g elbow macaroni or any short pasta
- 1 tbsp olive oil
- For the Taco Mixture
- 1 lb 450 g ground beef or turkey
- 1 small onion diced
- 2 cloves garlic minced
- 1 packet taco seasoning or homemade blend: 1 tsp chili powder, ½ tsp cumin, ½ tsp paprika, ¼ tsp cayenne, ½ tsp garlic powder, ½ tsp onion powder
- 1 cup 240 ml water
- For the Cheese Sauce
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1½ cups 360 ml milk
- 1½ cups 150 g shredded cheddar cheese
- ½ cup 50 g shredded Monterey Jack cheese
- Salt and pepper to taste
- Optional Toppings
- Diced tomatoes
- Sliced jalapeños
- Fresh cilantro
- Sour cream
- Crushed tortilla chips
Cook the PastaBring a large pot of salted water to a boil.Cook the pasta according to package instructions until al dente. Drain and toss with olive oil to prevent sticking. Set aside. Make the Taco MixtureIn a large skillet or the same pot, brown the ground beef over medium heat.Add diced onion and garlic, cooking until the onion is translucent.Stir in taco seasoning and water, letting it simmer until the sauce thickens. Remove from heat and set aside. Prepare the Cheese SauceIn a medium saucepan, melt butter over medium heat.Whisk in the flour and cook for 1 minute, creating a roux.Gradually pour in the milk, whisking constantly to avoid lumps.Cook until the mixture thickens, about 3-4 minutes.Remove from heat and stir in cheddar and Monterey Jack cheese until melted and smooth. Add salt and pepper to taste. Combine and ServeAdd the cooked pasta and taco mixture back to the pot. Pour the cheese sauce over and stir until everything is evenly coated.Warm through on low heat for 2-3 minutes if needed. Top It OffServe the cheesy taco pasta in bowls and top with your favorite taco-inspired toppings for extra flavor and crunch!
