Ingredients:
1 lb elbow macaroni
1 lb ground beef (or turkey)
1 packet taco seasoning
1 can (10 oz) diced tomatoes with green chilies (drained)
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
4 cups milk
1/4 cup cream cheese
1/4 cup sour cream
1/2 cup chopped green onions (for garnish)
Salt and pepper to taste
Optional toppings: tortilla chips, jalapeños, cilantro, or diced avocado
Directions:
Cook the Pasta:
In a large pot of boiling salted water, cook the elbow macaroni according to package directions until al dente. Drain and set aside.
Brown the Meat:
In a large skillet over medium heat, brown the ground beef (or turkey) until fully cooked. Drain any excess fat.
Add Taco Seasoning:
Stir in the taco seasoning and diced tomatoes with green chilies. Mix well and cook for about 2-3 minutes until heated through.
Make the Cheese Sauce:
In a separate pot, combine the milk and cream cheese over medium heat. Whisk until the cream cheese is melted and fully incorporated. Gradually stir in the cheddar and Monterey Jack cheese until melted and smooth. Season with salt and pepper to taste.
Combine Ingredients:
Add the cooked pasta to the cheese sauce, then stir in the seasoned meat mixture until everything is well combined.
Serve:
Spoon the Taco Mac and Cheese into bowls and top with sour cream, chopped green onions, and any additional toppings of your choice (such as crushed tortilla chips, jalapeños, or avocado).
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Kcal: Approximately 500 calories per serving | Servings: 6-8
