Taco Mac & Cheese

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Last week ended up to be much stranger food-wise than I thought it would be. I managed to give Mr. V a mini-version of the sickness I had, so neither of us were really hungry Monday or Tuesday. Monday I made lasagna–I ate about three bites, he ate nothing. Tuesday he decided Arby’s curly fries were the only thing in the world he wanted, so we had Arby’s. I think Thursday night we both had lasagna, Friday night we had the beef barbecue sandwiches, and I ended up making double the taco mac and cheese and had five people over for Valentine’s Day. So then tonight (Sunday) we ate leftovers. And we still have 2 servings of taco mac, probably half a lasagna, and one slice of meatloaf from last Sunday. And a pork chop meal I didn’t make last week.

So here’s the plan.

Monday: leftover taco mac and cheese (see below), watermelon
Tuesday: leftover lasagna–freeze the rest
Wednesday: chicken fried steak at church (or hamburgers, for those of us who are not chicken fried steak fans–me)
Thursday: Pork Chops with Sweet Potatoes
Friday: Stouffer’s french bread pizza–on sale 1/2 price at Publix this week
Saturday: supper club–gotta figure out that menu now!!
Sunday: supper club leftovers or sandwiches or soup

Thus–I don’t have to go to the store this week except for supper club stuff! Score!! And since I usually spend a decent amount on supper club, especially since the hostess usually makes the main dish and that would be me this month, it’s not a bad thing.

I altered Erin‘s taco mac and cheese and thought I would give you the recipe!

Spicy Taco Mac and Cheese

Taco Mac & Cheese

Yield: 6-8 servings

Taco Mac & Cheese

Adapted from $5 Dinners, this is a great twist on a classic!


  • 1 12-oz. box whole wheat pasta
  • 1 lb. ground beef
  • 1 onion, diced
  • 1 T. flour
  • 1 T. butter or margarine
  • 2 c. milk
  • 2 c. Mexican-blend or cheddar shredded cheese
  • 1 envelope taco seasoning
  • 1 can Rotel (I prefer mild because I am a wimp about spicy things)


Cook pasta according to package directions. Drain and set aside.

Meanwhile, brown hamburger with onion. When browned, remove from skillet with slotted spoon, leaving the drippings. Set aside meat/onion. Add butter and flour to skillet; whisk together. Let bubble 1 minute. Whisk in milk. Stir constantly for 8-10 minutes or until slightly thickened. Remove from heat. Stir in cheese.

Add hamburger mix, taco seasoning, and drained Rotel to the sauce. Toss with pasta and serve immediately. Add sour cream, extra cheese, and/or crushed tortilla chips if desired.


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