Spicy Taco Mac and Cheese, for those days when you want something hearty, but also, Tacos. (Ok, that might be everyday)
Let a little sun shine it – this month’s Pass the Cook Book club recipe features the snappy Sunny Anderson’s cookbook – Easy Food for Real Life. I’m not much on Food Network Personalities these days. Once Mario left and there were competitions for Iron Chef – it lost all it’s charm. Late night re-runs of Alton, and I’m there! I like to cook – but I don’t need tailored personalities and tablescapes to prove I’m the real deal. With the influx of stars clearly designed to appeal to mom’s, I’m just not game. But Sunny at least seems real. Like she would have no problem giving you what for in her kitchen if you got in her way but she’d put a damned good meal on the table at the end of the day. I dig that. It’s hard to find real with so many made-for-tv stars on these days.
Aly, the host of Cooking in Stilettos, recommended Sunny’s book for this month – and even snagged me a signed copy! How freakin cool is that. I love reviewing new books, and honestly, this one is one I would have ended up purchasing. Flipping through, the recipes just sounded too good (plus there was a savory waffle. I’m always down for a savory waffle). I gave Aly the reigns for the month and she picked three winners. There were seriously awesome sounding sticky buns, ribs, and this mac and cheese. And because I have been super stressed and busy at work – I went with one I knew Handsome would eat – the mac and cheese (even though it’s baked and not slathered in Velveeta).
Interested in joining? Click to read more about the Pass the Cook Book Club. To join the club, click for our facebook group here. Remember, you don’t need a blog – you just need to want to cook!
Spicy Taco Mac and Cheese
Tacos just might be my favorite thing ever. Any chance I get to make something that includes the flavors of a taco into the recipe, I’m all over it. Try these to satisfy your outside the blue box taco cravings!
Quick Dinner Fixins: Taco Salad
Super Simple Slow Cooker Taco Soup
Personal Grilled Taco Pizzas
If you’ve tried my Spicy Taco Mac and Cheese recipe, or any other recipe on passthesushi.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also follow along for more good eats and travel tips on Instagram @passthesushi & @girlcarnivore, Twitter & Facebook.
- 1 tbs unsalted butter
- 4 slices wheat bread cut into 1/2-inch squares
- 1 tbs unsalted butter
- 8 oz Cheddar cheese, shredded
- 8 oz pepper jack cheese, shredded
- 2 cups elbow pasta, cooked to just under al dente, rinsed and set aside
- 1 lbs ground beef, cooked (drained of fat if needed) and seasoned with taco spices of choice
- 2 tsp flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp cayenne pepper
- 1/4 tsp red pepper flakes
- 1/2 tsp dry mustard
- 1/8 tsp grated nutmeg
- 1/4 cup sour cream
- 1 egg, beaten
- 1/4 cup Vidalia or sweet onion, minced
- 2 tsp Tabasco sauce
- 1 cup heavy cream
- 1 cup half and half
- Melt the butter for the croutons in a large skillet over medium heat.
- Add the bread and toast 5 to 6 minutes. Transfer to a paper towel lined plate and set aside. Season with salt, if desired.
- Preheat the oven to 350 degrees F and grease a 9 x 13? baking dish.
- Toss the cooked pasta in a large bowl with 2/3 of the shredded cheese.
- In another large bowl, whisk together the flour, salt, pepper, cayenne, red pepper flakes, mustard, nutmeg. Add the sour cream, egg, onion, Tabasco, cream, and half and half. Stir well to combine. Pray for your arteries 😉
- Pour the mixture over the pasta and toss to coat.
- Transfer half of the pasta to the prepared baking dish.
- Add the cooked and seasoned ground beef in a single layer, spreading evenly with the back of your spoon.
- Layer the remaining pasta and sauce over the beef and top with the remaining cheese. (If you’re really feeling bold and daring, sprinkle a little smoked paprika on top).
- Bake for 35-40 minutes until the cheese on top is beginning to brown and everything is starting to bubble. Sprinkle your home made croutons on top and bake for another 10 minutes until everything is nice and golden.
- Remove from oven and let cool for 5 minutes before serving.
- *Omit the ground beef if you just want a killer side. Leave it in and you’ve got an all in one meal – sprinkle a little lettuce on the side and we can even call it balanced (no, not really). 😉
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 910 Total Fat: 65g Saturated Fat: 36g Trans Fat: 2g Unsaturated Fat: 23g Cholesterol: 248mg Sodium: 1121mg Carbohydrates: 32g Fiber: 3g Sugar: 6g Protein: 48g