Taco Macaroni & Cheese
10 ounces ground beef
1 cup yellow onion, minced
1 teaspoon garlic, minced
1 cup peeled, chopped canned tomatoes
1 tablespoon tomato paste
¾ teaspoon ground cumin
¾ teaspoon paprika
¾ teaspoon smoked paprika
½ teaspoon dried oregano
¾ teaspoon onion powder
¾ teaspoon garlic powder
1 cup beef broth
¼ cup - ½ cup reserved pasta cooking water or beef broth, as needed
3 cups grated cheese (use a combination of your favorite melting cheeses like mozzarella, and cheddar cheese), plus extra for the top
2 tablespoons cream cheese, room temperature
8 ounces elbow macaroni, cooked al dente according to package already, reserve the pasta water
In a large sauté pan, add the meat and begin browning. Add the onion and cook until soft and the ground beef has browned almost completely. Add the spices and garlic and cook for 1-2 minutes. Add the tomatoes and simmer for 5 minutes. Add the broth and pasta water. Bring to a simmer and allow to reduce by half. Stir in the 3 cups of grated cheese. Top the pasta with the extra cheese and broil to brown the cheese on top before serving.
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