Melty cheese, hearty ground beef, and a creamy Tex-Mex inspired sauce come together in this taco-mac skillet for a maximum comfort food meal.
#Food network the pioneer woman mac and cheese mac
When taco night meets mac and cheese, magic happens.More about "taco mac and cheese recipe pioneer woman" Top each serving with some sour cream and salsa if desired.Taste and adjust the seasoning, thinning with a splash of milk if needed. Pour in the cooked pasta, add the taco meat and stir to combine. Add the processed cheese and cook, stirring, until melted. In the same pan over medium heat, add the remaining 2 tablespoons butter and the milk and cook until hot and bubbling.Cook until the sauce thickens, 2 to 3 minutes, then remove to a bowl (it will still be a little juicy). Stir in the diced tomatoes and chiles, hot water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Add the ground beef and cook, crumbling it with a wooden spoon, until browned, 5 to 8 minutes. Heat the olive oil and 2 tablespoons of the butter in a pan over medium-high heat.Add the pasta and cook according to the package directions. Bring a pot of salted water to a boil.Either way YUM YUM YUM! (Try not to eat the whole pot!).Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese, and bake for 20 to 25 minutes or until bubbly and golden on top.Pour in drained, cooked macaroni and stir to combine.Taste sauce and add more salt and seasoned salt as needed! DO NOT UNDERSALT. Pour egg mixture into sauce, whisking constantly.Take 1/4 cup of the sauce and slowly pour it into beaten egg, whisking constantly to avoid cooking eggs.Pour in milk, add mustard, and whisk until smooth.Cook mixture for five minutes, whisking constantly. n a large pot, melt butter and sprinkle in flour.Macaroni should be too firm to eat right out of the pot. If using from cold, carefully bring the sauce back to a boil before serving. The sauce keeps refrigerated for up to 2 weeks or frozen for 6 months. Add the Cheddar and Parmesan and whisk until smooth. When all the milk is added bring the sauce to a simmer and cook 5 more minutes. It will be extremely thick at first and will thin with each addition. Allow the mixture to come to a simmer before adding the next. Gradually whisk in the milk, adding 1 cup at a time.Stir in the taco seasoning and cook 30 seconds more. Stir in the flour and cook, stirring often, until a thick paste forms and turns golden brown. Melt the butter in a medium saucepot over medium heat.Immediately before serving, scatter the sour cream, lettuce and fresh tomato over the mac 'n' cheese.Bake until browned and bubbling, 10 to 12 minutes. Scatter the grated Cheddar over the pasta. Level the pasta with the back of a spoon or spatula. Pour in the cooked meat and stir to combine. Combine the Perfect Cheese Sauce and cooked pasta in a large bowl.Continue cooking until the meat releases its liquid, and then cook further until all the liquid has evaporated and the meat begins to brown, about 10 minutes. Cook, stirring often using a wooden spoon or spatula to break the meat into small crumbles. Place a large saute pan over high heat, add the ground beef and taco seasoning, reserving 1 tablespoon of the mix for the Perfect Cheese Sauce.Serve as delicious toppings for macaroni cheese. Put the bacon, caramelized onions and crumbled gorgonzola into separate bowls. In a separate pan, cook the onions in the butter over a low heat until caramelized, 20 to 30 minutes, stirring occasionally. Remove from the pan and cut into bite-size pieces. Serve immediately (while it's still very creamy) or pour into a buttered baking dish, top with extra cheese and bake until bubbly and golden on top, 20 to 25 minutes.įry the bacon in a skillet over medium-high heat until slightly crisp, about 8 minutes. Pour in the drained, cooked macaroni and stir to combine. Taste the sauce and add more salt and seasoned salt as needed. Add in the cheese and stir to melt.Īdd 1/2 teaspoon salt, 1/2 teaspoon seasoned salt and the pepper. Pour the egg into the sauce, whisking constantly. Take 1/4 cup of the sauce and slowly pour it into the beaten egg, whisking constantly to avoid cooking the eggs. Pour in the milk, add the mustard and whisk until smooth. Cook for a couple of minutes, whisking constantly. In a large pot, melt the butter and sprinkle in the flour. Cook the macaroni until still slightly firm.
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