Velveeta Taco Mac and Cheese Bake
A bold fusion of creamy macaroni and taco night favorites, this dish layers rich Velveeta cheese, seasoned ground beef, and fiery Rotel into a baked pasta meal that satisfies with every bite.
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Servings: 6
Ingredients
- 1 can Rotel diced tomatoes with green chilies, undrained
- 1 lb ground hamburger meat
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 2 cups sharp cheddar cheese shredded
- 1/2 teaspoon salt for seasoning
- 1/2 teaspoon salt for pasta water
- 2 – 2½ cups milk adjust for preferred creaminess
- 1 packet taco seasoning
- 8 ounces Velveeta cheese
- 1/4 teaspoon nutmeg
- 3 cups elbow pasta
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish with nonstick spray.
- Bring a pot of salted water to a boil and cook the elbow pasta for 1–2 minutes less than the package directions. Drain thoroughly and set aside.
- Brown the hamburger meat in a skillet over medium heat until fully cooked, draining off any excess fat. Stir in the taco seasoning and undrained Rotel, then let the mixture simmer for 5 minutes before removing it from the heat.
- In a separate large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, continuing to whisk constantly to prevent lumps.
- Gradually add the milk, whisking until the mixture becomes smooth and starts to thicken, about 3–4 minutes.
- Stir in Velveeta cheese along with nutmeg, paprika, salt, and black pepper. Continue stirring until the cheese has fully melted and the sauce is velvety.
- In a large mixing bowl, combine the cooked pasta with the cheese sauce and taco meat mixture. Stir until all components are evenly coated.
- Transfer the mixture into the prepared baking dish and sprinkle the shredded cheddar cheese over the top.
- Bake uncovered for 10 minutes. For a golden, bubbling top, broil for an additional 2 minutes before serving.