Taco Mac & Cheese

• 12 ounces uncooked elbow pasta
• 1 pound 80/20 ground chuck
• 1 cup chopped yellow onion (from 1 onion)
• 1/2 cup chopped red bell pepper (from 1 bell pepper)
• 1 (8-oz.) pkg. ground beef taco skillet sauce with mild red chile and cumin (such as Frontera Brand)
• 2 (8-oz.) blocks Monterey Jack cheese, shredded (about 4 cups)
• 4 ounces mild Cheddar cheese, shredded (about 1 cup)
• 1/2 cup (4 oz.) unsalted butter
• 1/2 cup (about 2 1/8 oz.) all-purpose flour
• 1 teaspoon kosher salt
• 3 cups whole milk
• Toppings: sour cream, halved cherry tomatoes, thinly sliced fresh jalapenos, fresh cilantro leaves

1. Toss together shredded cheeses in a medium bowl; reserve 1 1/2 cups of the cheese mixture.
2. Melt butter in a large saucepan over low; whisk in flour and salt until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; increase heat to medium, and cook, whisking constantly, until milk mixture is thickened and bubbly, 7 to 8 minutes. Stir sauce into pasta mixture. Stir in remaining 3 1/2 cups of cheese. Spoon mixture into a lightly greased (with cooking spray) 12-inch ovenproof skillet or a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top evenly with reserved 1 1/2 cups cheese.

elbow pasta, ground chuck, yellow onion, red bell pepper, ground beef taco skillet sauce, blocks monterey, cheddar cheese, butter, flour, kosher salt, milk, sour cream

Taken from www.myrecipes.com/recipe/taco-mac-and-cheese (may not work)