One Pot Taco Mac and Cheese

Ingredients

• 1 lb 85% lean ground beef
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp taco seasoning (or 2 tsp chili powder + 1 tsp cumin + 1/2 tsp smoked paprika + 1/2 tsp salt)
• 1 (10 oz) can Rotel diced tomatoes with green chiles, undrained
• 1 (8 oz) can tomato sauce
• 2 1/2 cups low-sodium beef broth
• 1 1/2 cups whole milk
• 12 oz elbow macaroni (uncooked)
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 8 oz sharp cheddar, freshly shredded
• 4 oz Monterey jack or pepper jack, freshly shredded
• For serving: chopped cilantro, sliced jalapeños, diced tomatoes, sour cream, lime wedges

Instructions

1. 1

   Heat a large Dutch oven over medium-high heat. Add the ground beef and onion; cook, breaking up the meat, until browned, about 6 minutes. Drain excess fat if needed.

2. 2

   Stir in the garlic and taco seasoning and cook 1 minute until fragrant.

3. 3

   Add the Rotel, tomato sauce, beef broth, milk, salt, and pepper. Stir well and bring to a boil.

4. 4

   Stir in the uncooked macaroni. Reduce the heat to a low simmer and cook uncovered for 12–14 minutes, stirring every 2–3 minutes, until the pasta is tender and most of the liquid is absorbed into a thickened sauce.

5. 5

   Remove from heat and let it sit 1 minute. Stir in the cheddar and Monterey jack one handful at a time until melted and glossy.

6. 6

   Taste and adjust salt. Top with cilantro, jalapeños, diced tomatoes, and a squeeze of lime. Serve straight from the pot.