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Easy 30-Minute Taco Macaroni and Cheese

A creamy, taco-seasoned macaroni and cheese with black beans, green onions, and a bubbly cheese broil.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 10 servings

Ingredients

  • 1 pound small pasta shells cooked according to package directions (medium shells, small elbow, rotini, bowtie, etc. may be substituted)
  • 1/2 cup unsalted butter about 1 stick
  • 1/2 cup all-purpose flour scant
  • 4 cups unsweetened cashew milk or other milk (2% or whole recommended); do not use skim
  • 1 packet taco seasoning 1-ounce packet, medium heat recommended, reduced sodium if desired
  • 1/2 teaspoon freshly ground black pepper or to taste
  • 1 pound extra-sharp cheddar cheese grated (16 ounces or about 4 cups); divided (use 3 cups in sauce and 1 cup for topping)
  • 15 ounce can black beans drained and rinsed (no-salt added optional)
  • 1/2 cup green onions thinly sliced, reserve 2 tablespoons for garnish
  • 1 Roma tomato medium, diced small
  • 2 to 3 tablespoons fresh cilantro finely minced

Instructions

  • Cook pasta according to package directions until al dente, drain in a colander, and set aside.
  • Preheat the broiler to high and position an oven rack so the skillet will be a few inches from the heat source.
  • In a very large oven-safe skillet over medium-high heat, melt the butter.
  • Add the flour and whisk constantly until the roux turns light brown and has bubbled for about 2 minutes to remove the raw flour taste.
  • Slowly pour in the milk while whisking continuously, smoothing any lumps until the mixture is smooth.
  • Whisk in the taco seasoning and black pepper until fully incorporated.
  • Add 3 cups (about 12 ounces) of the grated cheddar and whisk until melted and the sauce is smooth.
  • Stir in the cooked pasta, drained black beans, and sliced green onions until everything is evenly coated with the cheese sauce.
  • Sprinkle the remaining 1 cup of cheddar evenly over the top and place the skillet under the broiler for 1 to 2 minutes, watching closely, until the top is melted and bubbling and lightly browned to your liking.
  • Remove from the oven, sprinkle with the diced tomato, the reserved 2 tablespoons green onions, and minced cilantro, then serve immediately.

Equipment

  • Pot
  • Colander
  • Oven-safe Skillet

Notes

  • Grate your own cheese because pre-grated cheese doesn’t melt well.
  • Use thicker milk (2% or whole) for best texture; avoid skim.
  • Watch the broiler closely to prevent burning.
  • Reserve 2 tablespoons of green onions for garnish.