Ingredients
The following ingredients have 8 Servings
- 12 ounces, weight small or medium pasta shells
- 2 cups 1% Milk
- 1 tablespoon light butter
- 8 ounces Velveeta cheese slices
- 2 cups 50% reduced fat sharp cheddar cheese
- 1/2 teaspoon black pepper
- 1/2 pound of ground beef (93% lean)
- 2 tablespoons of taco seasoning
- Other taco toppings if desired (see blog post)
Instruction
- Cook pasta according to package instructions for al dente (do not overcook). Drain and set aside.
- In a skillet brown the ground beef until brown. Drain, and add taco seasoning. Set aside until the mac and cheese is ready.
- In a large pot heat the milk and butter over medium-low heat. Turn off the heat, then add Velveeta and stir until completely smooth and melted. Stir in the grated cheddar. Stir until combined, then taste it and add more seasonings if needed.
- Add cooked pasta and ground beef taco mix and stir until coated. It will be soupy and saucy, but will thicken slowly.
