Easy 30-Minute Taco Macaroni and Cheese
View original ↗
Averie Cooks · by Averie Sunshine★ 4.8 (4)

Easy 30-Minute Taco Macaroni and Cheese

NUTRITION · PER SERVING30M COOK
CAL 26%·PRO 42%
CARBS 49G38% OF CAL
5G FIBER42G OTHER2G TOTAL SUGAR
FAT 27G47% OF CAL
15G SAT12G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy taco-seasoned macaroni and cheese with black beans, tomatoes, and cilantro. Cheesy comfort food with a Mexican twist, ready in 30 minutes.

mainmexicanpastavegetarian
View the full recipe on Averie Cooks →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 10
  • 1 pound small-sized pasta shells
  • 1/2 cup unsalted butter (1 stick)
  • scant 1/2 cup all-purpose flour
  • 4 cups unsweetened cashewmilk (or the milk of your choice but something thicker like 2% or whole is recommended, do not use skim)
  • one 1-ounce packet taco seasoning (I used medium heat, reduced sodium)
  • 1/2 teaspoon freshly ground black pepper (or to taste)
  • 1 pound extra-sharp cheddar cheese (grated (16 ounces or about 4 cups); divided*)
  • one 15-ounce can black beans (drained and rinsed (I used no-salt added))
  • 1/2 cup thinly sliced green onions (with 2 tablespoons reserved for garnishing)
  • 1 medium Roma tomato (diced small)
  • 2 to 3 tablespoons fresh cilantro (finely minced)
PREP
10M
SODIUM
601MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.