Monday, October 3, 2011

Taco Macaroni

Tastes like a taco!

2 tbsp onion, finely chopped
1 lb lean hamburger meat
1 pkg taco seasoning
1 can Rotel tomatoes and green chilies, undrained
1 1/2 cups beef broth
1 cup elbow macaroni

For the cheese sauce:
2 Tablespoons butter
2 tbsp flour
3/4 cup milk
1 cup shredded cheddar cheese
1/4 tsp salt
1/2 tsp pepper

Saute the onion in a few drops of olive oil. Add the hamburger meat and brown. Drain fat then stir in the taco seasoning, Rotel, beef broth, and macaroni. Bring to a boil. Reduce heat to low and cover pot. Simmer 12-14 minutes until macaroni is tender.

NOTE: If there is a lot of broth left over in the hamburger and pasta mixture, drain in a glass cup. I did not drain and therefore the cheese sauce got over powered by the liquid and my pasta wasn't as cheesy as I had wanted it to be. After adding the cheese, you can slowly add more of the reserved broth if you want.

Meanwhile, make the cheese sauce... Melt the butter in a saucepan. Whisk in the flour and cook, whisking for 2-3 minutes until fragrant and light brown in color. Whisk in the milk and bring to a boil. Whisk until smooth and thickened. Remove from heat and stir in the shredded cheddar cheese until melted. Add salt and pepper. Pour the cheese sauce over the hamburger mixture. Stir gently to combine. 
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