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83% would make again

Taco Mac And Cheese

KraftHeinz brand logo
Presented by

Ingredients

for 3 servings

  • ½ lb lean ground beef (225 g)
  • ½ teaspoon kosher salt
  • 2 tablespoons taco seasoning, divided
  • 1 box Kraft® Macaroni and Cheese Blue Box Original
  • 4 tablespoons unsalted butter
  • ¼ cup milk (60 mL)
  • ¾ cup Kraft® Shredded Cheddar Cheese (75 g), divided
  • 1 teaspoon Cholula® Hot Sauce
  • 1 small tomato, chopped
  • 1 green onion, sliced on the bias

Nutrition Info

  • Calories 703
  • Fat 40g
  • Carbs 46g
  • Fiber 2g
  • Sugar 8g
  • Protein 35g

Estimated values based on one serving size.

Preparation

  1. Bring 6 cups (1 liter) of water to a boil in a medium saucepan over medium-high heat. Stir in the macaroni and cook for 7–8 minutes, or until tender, stirring occasionally.
  2. While the macaroni is cooking, heat a medium nonstick skillet over medium-high heat. Add the ground beef and cook for 5–6 minutes, until browned. Mix in 1 tablespoon of taco seasoning, then remove the pan from the heat.
  3. Drain the macaroni in a colander (do not rinse), then return to the pot over low heat. Add the butter, milk, cheese sauce mix, ¼ cup (25 G) Kraft® Shredded Cheddar Cheese, and the remaining tablespoon of taco seasoning and stir well until creamy. Remove the pot from the heat.
  4. Heat the broiler to high.
  5. Fold the ground beef into the mac and cheese, then transfer to a medium oven-safe container. Sprinkle the remaining ½ cup (100 G) Kraft® Shredded Cheddar Cheese on top.
  6. Broil the mac and cheese for 2–4 minutes, until the cheese is melted.
  7. Remove from the oven and drizzle with the Cholula® Hot Sauce, then top with the tomato and green onion. Serve warm.
  8. Enjoy!

Ingredients

for 3 servings

  • ½ lb lean ground beef (225 g)
  • ½ teaspoon kosher salt
  • 2 tablespoons taco seasoning, divided
  • 1 box Kraft® Macaroni and Cheese Blue Box Original
  • 4 tablespoons unsalted butter
  • ¼ cup milk (60 mL)
  • ¾ cup Kraft® Shredded Cheddar Cheese (75 g), divided
  • 1 teaspoon Cholula® Hot Sauce
  • 1 small tomato, chopped
  • 1 green onion, sliced on the bias

Nutrition Info

  • Calories 703
  • Fat 40g
  • Carbs 46g
  • Fiber 2g
  • Sugar 8g
  • Protein 35g

Estimated values based on one serving size.

Preparation

  1. Bring 6 cups (1 liter) of water to a boil in a medium saucepan over medium-high heat. Stir in the macaroni and cook for 7–8 minutes, or until tender, stirring occasionally.
  2. While the macaroni is cooking, heat a medium nonstick skillet over medium-high heat. Add the ground beef and cook for 5–6 minutes, until browned. Mix in 1 tablespoon of taco seasoning, then remove the pan from the heat.
  3. Drain the macaroni in a colander (do not rinse), then return to the pot over low heat. Add the butter, milk, cheese sauce mix, ¼ cup (25 G) Kraft® Shredded Cheddar Cheese, and the remaining tablespoon of taco seasoning and stir well until creamy. Remove the pot from the heat.
  4. Heat the broiler to high.
  5. Fold the ground beef into the mac and cheese, then transfer to a medium oven-safe container. Sprinkle the remaining ½ cup (100 G) Kraft® Shredded Cheddar Cheese on top.
  6. Broil the mac and cheese for 2–4 minutes, until the cheese is melted.
  7. Remove from the oven and drizzle with the Cholula® Hot Sauce, then top with the tomato and green onion. Serve warm.
  8. Enjoy!

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