Creamy Mac and Cheese
5min
15min
1
720
Chef's Note
For an extra touch of Mexican flavor, try topping your mac and cheese with a sprinkle of chopped cilantro and a dollop of sour cream. You can also substitute half the cheddar with pepper jack cheese for a spicier kick!
Tags
Ingredients
1 cup elbow macaroni
1 tablespoon butter
1 tablespoon all-purpose flour
3/4 cup milk
1 cup shredded cheddar cheese
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 pound ground chuck
1/2 teaspoon taco seasoning
Instructions
- 1
Bring a medium pot of salted water to a boil. Add 1 cup of elbow macaroni and cook according to package directions until al dente (usually 7-8 minutes).
- 2
While pasta cooks, brown 1/4 pound of ground chuck in a small skillet over medium heat until no longer pink (about 5 minutes). Add 1/2 teaspoon of taco seasoning and stir to combine. Drain excess fat and set aside.
- 3
In a separate saucepan, melt 1 tablespoon of butter over medium heat.
- 4
Add 1 tablespoon of flour to the melted butter and whisk continuously for 1 minute to create a roux.
- 5
Slowly pour in 3/4 cup of milk while whisking constantly to prevent lumps. Continue to cook for 2-3 minutes until the sauce begins to thicken.
- 6
Reduce heat to low and add 1 cup of shredded cheddar cheese. Stir until cheese is completely melted and sauce is smooth.
- 7
Season with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper.
- 8
Drain the cooked macaroni and return it to the pot.
- 9
Pour the cheese sauce over the macaroni and add the seasoned ground chuck. Stir until well combined.
- 10
Serve immediately while hot.
Nutrition Information (per serving)
720
42g
58g
38g
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