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Taco Shells & Cheese

A quick taco-inspired mac and cheese combining seasoned ground beef, cheesy pasta, and fresh lettuce and tomatoes.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 8 oz mini shell or elbow pasta 226 g, cooked according to package instructions
  • 8 oz ground beef 226 g
  • 1 tablespoon chili powder American-style chili powder recommended
  • 2 teaspoons ground chipotle chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground cayenne pepper
  • 1 3/4 cup whole milk 420 g
  • 2 tablespoons all-purpose flour about 15 g
  • 2 teaspoons sodium citrate about 11 g (optional but recommended)
  • 8 oz shredded white cheese 226 g, about 2 cups (mix of white cheddar and gruyère suggested)
  • 1/4 head iceberg lettuce shredded
  • 1 cup cherry tomatoes quartered

Instructions

  • Bring a large pot of salted water to a boil and cook the pasta according to package instructions until al dente; drain and set aside.
  • In a small bowl, whisk together the chili powder, chipotle powder, cumin, oregano, kosher salt, coriander, and cayenne until evenly combined.
  • Heat a large skillet over medium heat and cook the ground beef, breaking it into small pieces, until mostly cooked through, about 5 minutes.
  • Sprinkle the spice mixture over the beef and stir to coat; if the beef seems dry, add a splash of water. Cook until beef is fully cooked through, then transfer to a bowl with a slotted spoon and set aside.
  • Return the skillet to medium heat. In a small bowl, mix the flour with 2 tablespoons of the milk to form a smooth paste, then add it to the skillet along with the remaining milk and the sodium citrate, whisking until combined.
  • Cook the milk mixture over medium heat, whisking occasionally, until it comes to a simmer.
  • Turn off the heat when simmering and add the shredded cheese a handful at a time, whisking until each addition is fully melted before adding more; return to low heat briefly if needed to finish melting.
  • Add the cooked, drained pasta to the cheese sauce and stir until evenly coated, then fold in the seasoned ground beef.
  • Serve immediately on a bed of or topped with shredded iceberg lettuce and garnish with quartered cherry tomatoes.

Equipment

  • Large Pot
  • Large skillet or saucepan
  • Small Bowl
  • Slotted Spoon
  • Whisk
  • Colander

Notes

  • Use American-style chili powder, not pure ground chilies.
  • Adjust chili powder amount to taste if using a strong brand.
  • Sodium citrate improves cheese sauce texture and is recommended.
  • If omitting sodium citrate, add processed cheese (American or queso-melt) to help meltability.