Mexi Mac 'n Cheese

Garnish and enjoy!


  • 2 cups reduced fat milk
  • 2 cups macaroni shells
  • 1 Tbs. butter
  • 2 Tbs. Old El Paso taco seasoning
  • 1 cup shredded cheddar cheese
  • 1 pinch salt (maybe)
  • 1 pinch freshly chopped cilantro, for garnish


  1. Rinse the shells under cold water for a second.
  2. Pour the milk into a saucepan. Add the shells and butter. Bring to a medium heat, but not a boil, stirring the entire time. When you reach a medium heat, lower the heat and continue to stir until the milk has thickened and the shells have absorbed most of the liquid and are al dente.
  3. Add the taco seasoning and shredded cheese. Stir to melt the cheese and combine. Taste and add a pinch of salt if needed.
  4. Garnish with chopped cilantro and serve immediately!


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