This past week, I finished my last midterm. While most people would probably be ecstatic, I am not — I have six group projects to complete between now and the end of the semester. Nevertheless, to “celebrate” the completion of my last midterm, but mostly wallow in misery, I wanted to make mac and cheese.
Taco mac and cheese
This mac and cheese uses a basic white sauce called béchamel as a base for the cheese sauce. This white sauce can be used to make a variety of cheese sauces, but I wanted to spice things up so I threw in some taco-style ground beef. This is not the sexiest looking dish, but it will remedy any despair.
- 1 pound of ground beef
- 1/2 pound of pasta
- 2 cups of 2 percent milk
- 3 tbsp of butter
- 3 tbsp of flour
- 8 oz of shredded cheese (Mexican blend)
- Salt and pepper
- Jalapeño, sliced
- 1 tsp of chili powder
- 1 tsp of cumin
- 1 tsp of paprika
- 1 tsp of salt
- 1 tsp of pepper
- 1 tsp of sugar
- Mix together all seasonings for the taco seasoning.
- Boil enough water to cook the pasta.
- In a sauté pan, brown the ground beef on medium-high heat with the taco seasoning, making sure to break up any large chunks. Set this aside for later.
- In another sauté pan, melt your butter on medium heat then whisk in the flour and milk.
- Bring the sauce to a boil — it will thicken. (This is the béchamel sauce).
- Add your pasta to the water and cook until al dente.
- Add the cheese to the sauce, setting some aside for garnish.
- Once the cheese is fully incorporated, add the ground beef and cook for an additional two minutes.
- Add salt and pepper to taste and then reduce the heat to low.
- Drain the pasta once it is done cooking and add to the sauce.
- Portion into bowls and garnish with cheese and freshly sliced jalapeño.
As always, hit me up with questions, comments or concerns,