Ingredients
- 12 ounces elbow macaroni
- ½ cup butter
- ½ cup all-purpose flour
- 4 cups 2% milk, warmed (I did room tempature)
- 4 cups shredded four cheese Mexican blend, divided (any cheese you have on hand)
- 1½ cups prepared Make & Freeze Taco Meat, thawed if frozen
- 1 (14.5 ounce) can diced tomatoes with green chiles, drained
- Optional fillings such as diced onion or green onion, sliced black olives, jalapeño slices
- 1 cup crushed tortilla chips
Directions
Preheat oven to 375°F. In large saucepan, prepare pasta according to package directions until just al dente; drain. Set pasta aside.
In same pan, melt butter over medium heat. Whisk in flour; whisking constantly. Whisk in milk. Bring to a simmer, whisking frequently. Slowly whisk in 3 cups cheese, cooking and whisking until melted and smooth. Salt and pepper as desired.
Stir pasta into cheese sauce. Transfer half to a greased 13×9-inch baking dish. Top with Make & Freeze Taco Meat, drained tomatoes and desired fillings. Top with remaining macaroni and cheese. (I mixed all together at once)
Sprinkle with crushed tortillas and remaining 1 cup cheese. Bake 20-25 minutes or until bubbly.