Dinner
Taco-Seasoned Mac and Cheese with Pico de Gallo
A box of macaroni and cheese gets a taco-seasoned sauce, extra shredded cheese and fresh pico de gallo.
- Yield
- 2 servings
- Cuisine
- Tex-Mex
Serving ideas
Top each bowl with more pico and sliced scallions.
Ingredients
See the ingredient checklist
- 1 box macaroni and cheese, 7.25 oz, with cheese packet
- 1/4 cup milk
- 2 tbsp butter
- 1/2 tsp taco seasoning
- 1/2 cup shredded cheddar, Monterey Jack or Mexican cheese blend
- 1/2 cup pico de gallo, plus more for serving
- 2 scallions, thinly sliced
- kosher salt, for the pasta water
Before you cook
Add the pico after the cheese melts to preserve its fresh texture.
How to make Taco-Seasoned Mac and Cheese with Pico de Gallo
Cook the macaroni in salted water according to the package and drain it.
Warm the milk and butter in the pot over medium-low. Whisk in the cheese packet and taco seasoning.
Take the pot off the heat. Stir in the macaroni and shredded cheese until creamy. Fold in the pico de gallo.
The full recipe
Check off ingredients as you get them ready.
The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.
Taco-Seasoned Mac and Cheese with Pico de Gallo
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Instructions
- Cook the macaroni in salted water according to the package and drain it.
- Warm the milk and butter in the pot over medium-low. Whisk in the cheese packet and taco seasoning.
- Take the pot off the heat. Stir in the macaroni and shredded cheese until creamy. Fold in the pico de gallo.