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Sheet Pan Taco Mac and Cheese

Makes: 4 - 6 servings
Prep Time30 mins
Cook Time15 mins
Total Time45 mins

Ingredients

  • 2 tsps olive oil
  • 1/2 cup diced onion
  • 1 clove garlic, minced
  • 1/2 lb lean ground beef
  • 1 1/2 tsps chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt
  • 1/4 tsp dried oregano
  • 450 g elbow noddles
  • 5 tbsps unsalted butter
  • 5 tbsps all purpose flour
  • 1 tsp paprika
  • 1 1/2 cups milk, warmed
  • 1/2 cup heavy cream, warmed
  • 3 cups shaved cheddar cheese
  • 1/2 cup Monterey jack cheese
  • 1/4 cup panko

Instructions

  • Heat a large skillet with oil over medium heat.
  • Add the onion and cook until translucent, about 2 minutes.
  • Add the garlic and cook until fragrant, another minute.
  • Add the ground beef. Break the beef up with a wooden spoon while cooking. Cook the ground beef fully, until browned and no longer pink.
  • Add the chili powder, cumin, salt and dried oregano and stir. Let cook another 2 minutes. Set aside.
  • Meanwhile, in a large pot of boiling salted water, cook pasta according to package instructions; drain well. Drizzle with a teaspoon of olive oil, stir and set aside.
  • Preheat oven to 400 and lightly oil an 18 x 13-inch sheet pan or coat with nonstick spray.
  • Melt butter in a large saucepan over medium high heat.
  • Whisk in flour and paprika until lightly browned, about 1 minute. Gradually whisk in milk and heavy cream until slightly thickened, about 4 -5 minutes. If the mixture is too thick, add more milk as needed.
  • Remove from heat. Add cheddar cheese and stir until melted. Add in the pasta and ground meat mixture and stir to coat wtih cheese sauce.
  • Spread pasta mixture into the prepared sheet pan; sprinkle with Monterey jack cheese and panko.
  • Place into oven and bake until golden brown and bubbly, about 12-15 minutes. Serve immediately.