Ingredients:

  • 1 pound (454 g) elbow macaroni or penne pasta
  • 2 tablespoons (30 g) unsalted butter
  • 2 tablespoons (16 g) all-purpose flour
  • 2 cups (480 ml) whole milk
  • 1 cup (120 g) shredded cheddar cheese
  • ½ cup (60 g) shredded Monterey Jack or pepper Jack cheese
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ teaspoon smoked paprika
  • 1 pound (454 g) ground beef or turkey
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 packet (1 oz or 28 g) taco seasoning mix
  • ½ cup (120 ml) salsa
  • 1 tablespoon (15 ml) olive oil
  • ½ cup (60 g) crushed corn chips or tortilla strips
  • Sour cream
  • Additional salsa or hot sauce

Instructions:

  1. Boil water, salt generously, cook pasta until al dente, then drain and set aside.
  2. Heat olive oil in a skillet over medium heat. Sauté onions until translucent, about 3-4 minutes. Add garlic and cook 1 minute.
  3. Add ground beef, cook until browned and cooked through, about 8-10 minutes. Stir in taco seasoning and salsa; simmer for 5 minutes. Remove from heat.
  4. In a medium saucepan, melt butter over medium heat. Whisk in flour, cook 1-2 minutes until lightly golden. Gradually whisk in milk, stirring constantly to prevent lumps.
  5. Cook until sauce thickens, about 4-5 minutes. Reduce heat to low; add cheeses, stir until melted and smooth. Season with salt, pepper, and smoked paprika.
  6. Mix cooked pasta into the cheese sauce, fold in cooked taco meat mixture, and adjust seasonings as needed.
  7. Optional: transfer to a baking dish, sprinkle with crushed chips or extra cheese. Broil 2-3 minutes for a crispy topping.
  8. Top with chopped cilantro, green onions, or jalapeños. Serve hot with sour cream and extra salsa if desired.