Ingredients:

  • 1 pound (450g) pasta (penne, rotini, or shells)
  • 8 cups (1.9 L) water
  • 1 tablespoon (15 ml) salt
  • 1 tablespoon (15 ml) olive oil
  • 1 pound (450g) ground beef (or ground turkey/chicken)
  • 1 packet (1 ounce/28g) taco seasoning
  • ½ cup (120 ml) water
  • 4 tablespoons (56g) unsalted butter
  • 4 tablespoons (30g) all-purpose flour
  • 3 cups (720 ml) milk (whole or 2%)
  • 8 ounces (225g) cream cheese, softened
  • 2 cups (225g) shredded cheddar cheese
  • 1 cup (115g) shredded Monterey Jack cheese
  • Salt and pepper to taste
  • Diced tomatoes (optional)
  • Shredded lettuce (optional)
  • Sour cream (optional)
  • Guacamole (optional)
  • Sliced black olives (optional)
  • Chopped cilantro (optional)
  • Pickled Jalapeños (optional)

Instructions:

  1. Boil pasta according to package directions until al dente. Drain well.
  2. Brown ground beef in a large skillet over medium-high heat. Drain any excess grease.
  3. Stir in taco seasoning and water. Simmer for 5 minutes, or until the liquid is absorbed.
  4. Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute (this is the roux!).
  5. Gradually whisk in milk until smooth. Bring to a simmer, stirring constantly.
  6. Reduce heat to low. Stir in cream cheese until melted and smooth. Add cheddar and Monterey Jack cheese; stir until melted and creamy. Season with salt and pepper.
  7. Add cooked pasta and taco meat to the cheese sauce. Stir to combine.
  8. Serve immediately, topped with your favorite taco toppings.