This taco mac and cheese is super creamy, ultra cheesy, flavored with taco seasoning, black beans, green onions, tomatoes, and cilantro!!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: 30-Minute Meals
Cuisine: Mexican
Keyword: mac and cheese from scratch, mexican mac and cheese, quick mac and cheese, skillet mac and cheese, taco mac and cheese, what goes with mac and cheese
Servings: 10
Calories: 450kcal
Author: Averie Sunshine
Ingredients
1poundsmall-sized pasta shellscooked according to package directions (medium shells, small elbow, rotini, bowtie, etc. may be substituted)
½cupunsalted butter1 stick
scant 1/2 cup all-purpose flour
4cupsunsweetened cashewmilkor the milk of your choice but something thicker like 2% or whole is recommended, do not use skim
one 1-ounce packet taco seasoningI used medium heat, reduced sodium
½teaspoonfreshly ground black pepperor to taste
1poundextra-sharp cheddar cheesegrated (16 ounces or about 4 cups); divided*
one 15-ounce can black beansdrained and rinsed (I used no-salt added)
½cupthinly sliced green onionswith 2 tablespoons reserved for garnishing
1medium Roma tomatodiced small
2 to 3tablespoonsfresh cilantrofinely minced
Instructions
Cook pasta according to package directions, drain, and set pasta aside.
Preheat broiler to high.
To a very large oven-safe skillet, add the butter and heat over medium-high heat to melt.
Add the flour and whisk constantly until the mixture turns light brown and has bubbled for about 2 minutes. Cook long enough to cook off the raw flour taste, but not so long it gets overly browned; you’re making a roux.
Slowly add the milk, whisking constantly, making sure to smooth out any possible clumps that formed.
Add the taco seasoning, pepper, and whisk until smooth.
Add 3 cups cheese (about 12 ounces) and whisk until melted and smooth.
Add the pasta, black beans, green onions, and stir to combine and evenly coat.
Evenly sprinkle the remaining 1 cup cheese over the top and place skillet under the broiler until the top layer of cheese has melted and is bubbling, about 1 to 2 minutes. If desired, allow cheese to brown slightly, or to taste. Keep a very careful eye on your skillet and the cheese because broilers can burn things in a matter of seconds.
Evenly sprinkle with the tomatoes, reserved 2 tablespoons green onions, cilantro, and serve immediately.
Notes
*Grate your own cheese because pre-grated cheese in bags doesn’t melt well.
Recipe is best warm and fresh, but will keep airtight in the fridge for up to 5 days or in the freezer for 4 months. Reheat very gently prior to serving leftovers so cheese doesn’t separate.