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Taco Beef Mac and Cheese
Melissa Hart

Taco Beef Mac and Cheese

Ground beef, tomato and cumin make this a taco-night mac without turning it into chili. Brown and drain the meat first, then keep the tomato amount modest so the cheese sauce can still coat the elbows. Pepper Jack supplies heat without a separate jar of salsa.
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Prep Time 25 minutes
Cook Time 1 hour 45 minutes
Total Time 2 hours 10 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 1/2 lbs 90-percent lean ground beef
  • 1 cup diced yellow onion
  • 2 tsp ground cumin
  • 1 tbsp chili powder
  • 1 lb elbow macaroni
  • 2 tsp kosher salt divided
  • 15 oz canned diced tomatoes drained
  • 24 oz evaporated milk
  • 2 cups whole milk
  • 3 cups freshly shredded sharp cheddar cheese
  • 2 cups freshly shredded pepper Jack cheese

Method
 

  1. Brown the beef and onion in a skillet for 9 minutes until the beef reaches 160°F, drain the fat, and stir in the cumin and chili powder.
  2. Boil the macaroni in water with 1 teaspoon salt for 3 minutes less than the package directs and drain.
  3. Place the beef, pasta, drained tomatoes, evaporated milk, whole milk and remaining salt in a buttered 6-quart crockpot.
  4. Cook on low for 45 minutes, then stir in the cheddar and pepper Jack by handfuls.
  5. Cook on low for 45 to 60 minutes more until the sauce is smooth and the elbows are tender.