Taco Mac and Cheese

Ingredients

• Elbow macaroni (2 cups)
• Ground beef (1 pound)
• Taco seasoning (1 packet (about 1 ounce))
• Water (1/2 cup)
• Unsalted butter (2 tablespoons)
• All-purpose flour (2 tablespoons)
• Milk (2 cups)
• Cheddar cheese, shredded (2 cups)
• Tomatoes, diced (1 cup)
• Green onions, chopped (1/2 cup)

Instructions

1. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, brown the ground beef over medium heat until fully cooked and no longer pink, about 6-8 minutes. Drain any excess fat, then stir in the taco seasoning and water. Bring to a simmer and cook for about 5 minutes, allowing the flavors to meld.
3. In a separate medium saucepan, melt the unsalted butter over medium heat. Once melted, add the flour and whisk continuously to create a roux, cooking for about 1-2 minutes until it turns lightly golden.
4. Gradually whisk in the milk, continuing to stir until the mixture thickens and comes to a gentle simmer, about 3-5 minutes.
5. Remove the saucepan from the heat and stir in the shredded cheddar cheese until melted and smooth, creating a rich cheese sauce.
6. In a large pot, combine the cooked macaroni, seasoned taco meat, and cheese sauce. Stir thoroughly until everything is well mixed and coated in the cheesy goodness.
7. Serve the Taco Mac and Cheese hot, garnished with fresh diced tomatoes and chopped green onions for a vibrant pop of color and freshness.