Taco Macaroni & Cheese

What you need:

• 2 cups elbow macaroni
• 2 Tbsp. butter
• 2 Tbsp. flour
• 1 cup milk
• 2 cups cheddar cheese
• 1 lb. ground beef
• 1 packet taco seasoning
• Sour cream
• Tomato, diced
• Cilantro, chopped
• Tortilla chips, crushed

Directions:

1. Prepare macaroni al dente according to box directions.
2. Meanwhile, brown ground beef while crumbling. Drain, if necessary, before adding taco seasoning and a small bit of water. Simmer for 5 minutes on low heat.
3. Make a roux by melting your butter over medium heat. Whisk in flour until smooth. Cook 1 minute. Slowly add in milk and whisk to keep smooth. Cook for a few minutes until thick. Add cheese and stir until melted. I also typically add a few drops of Frank's Red Hot Sauce.
4. Add cheese sauce to cooked and drained macaroni. Stir well.
5. Serve macaroni in bowls, topped with taco meat, sour cream, diced tomatoes, cilantro, and crushed tortilla chips.

Recipe adapted from I Wash... You Dry