Sometimes Taco Tuesday lands on a day you’re craving pasta. And while most days I crave pasta (I’m like the human version of Garfield the Cat), somedays the hankering is too great to resist. So combine them, right? And that’s what this is. It’s the macaroni version of a taco. Minus any protein. Oh, and minus any vegetables. And minus any toppings (unless you consider ketchup a topping). It’s easy, it’s delicious, and it will leave at least person questioning “what the heck is that” which is exactly the sentiment you want at dinner.
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Prep pan
Ingredients
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1 box (usually they are 1 pound) of elbow macaroni
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½ cup butter
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½ cup all-purpose flour
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1 ½ cups whole milk
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2 eggs, lightly beaten
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2 packets taco seasoning
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4.5 ounce can of diced green chiles
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20 ounces shredded sharp cheddar cheese
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1 cup bread crumbs, separated
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1/2 cup parmesan cheese
Cake Instructions
Step 1
Preheat the oven to 400 degrees F. Apply a coat of Bundt Gunk (Under Pan Prep above) or spray with non-stick spray.
Step 2
Mix 1/4 cup breadcrumbs and 1/2 cup parmesan cheese together. Pour it in the bundt pan and shake the pan around until the inside of the pan is coated with the mixture. Focus more on the exterior side and not the inner funnel (which no one will really see).
Step 3
Place a large pot of water over high heat and bring to a boil. When the water starts boiling, stir in the pasta and boil until almost cooked through, but still firm. About 5 minutes.
Step 4
Meanwhile, place the butter in another pot over medium heat. Once the butter starts melting, whisk in the flour. Then whisk fast while pouring in the milk to break up the flour clumps. Break the eggs into a bowl and beat. Then whisk fast again to incorporate the eggs into the milk mixture without scrambling them.
Step 5
Stir in the taco seasoning and green chiles. Then add the cheese and stir until melted into the mixture. Once the pasta is nearly cooked, drain the pasta and add it to the cheese sauce. Add the remaining 3/4 cup breadcrumbs and stir to thoroughly coat the pasta.
Step 6
Pour/Scoop the mac and cheese into the prepared bundt pan. Bake for 30-40 minutes until crisp around the edges and bubbly. Cool for 15 minutes in the pan.
Step 7
Then run a long thin spatula around the edges and down the sides. Flip the bundt out onto a serving platter. Serve warm or at room temperature.
Recipe tweaked from the Old El Paso recipe for Taco Mac & Cheese
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