Pin This playful recipe transforms classic mac and cheese into an entirely new experience by tucking creamy pasta inside crunchy Parmesan taco shells. It is indulgent and loaded with comfort, crowned with fresh garnishes for a fun weeknight dinner or lively get-together. If you are looking to shake up taco night with something truly memorable, these Mac and Cheese Parmesan Tacos bring the best of both worlds to your table.
These tacos quickly became a hit at my house. My kids love helping to shape the cheese shells and loading up their tacos with all the toppings. It is an instant favorite for grown-ups too any time you want a creative twist on mac and cheese.
Ingredients
- Finely grated Parmesan cheese: It makes the crispy flavorful shells. Use freshly grated for the best texture and flavor
- Elbow macaroni: This classic shape captures the creamy sauce. Cook just to al dente so it holds up in the taco
- Unsalted butter: Forms the base for the roux in your cheese sauce. Use good-quality butter for richness
- All-purpose flour: Thickens the cheese sauce for that luxurious texture. Sift it first to avoid lumps
- Whole milk: Gives the sauce its creamy body. Go for full-fat for maximum flavor
- Shredded sharp cheddar cheese: Delivers bold taste and meltiness. Try to buy a block and shred it yourself for best results
- Shredded mozzarella cheese: Adds stretch and gooeyness to the sauce. Use part-skim to keep things balanced
- Mustard powder: Brightens up the cheese and adds depth. Look for a tin with a fresh aroma
- Garlic powder: Lends background savoriness. Choose a finely ground powder for even flavor
- Ground black pepper: Balances the richness with a peppery bite. Freshly ground is ideal
- Salt: Just a pinch brings out all the flavors. Taste your sauce before adding more
- Sliced green onions: They add crunch and sharpness on top. Choose crisp bright stalks
- Diced tomatoes: Provide fresh juicy contrast. Roma or grape tomatoes work well
- Pickled jalapeños: For heat and tang if you like a little kick. Choose sliced rings packed in brine
- Chopped fresh parsley: Bright and herby finish. Pick flat-leaf parsley for best flavor
Instructions
- Make the Parmesan Taco Shells:
- Spread 1/4 cup grated Parmesan into a rough circle about five inches across on a parchment-lined sheet. Repeat to make eight total leaving room so they don&t touch. Bake at 400 degrees until bubbly and golden usually five to seven minutes. As soon as they come out but while still hot drape each circle over a sturdy spoon handle or bowl edge to form a taco shell. Let them cool to harden
- Cook the Pasta:
- Boil elbow macaroni in salted water just until al dente. Drain thoroughly and set aside to avoid soggy pasta in your tacos
- Make the Cheese Sauce:
- In a saucepan melt the butter on medium heat. Whisk in the flour and cook for a full minute to remove the raw flavor. Slowly pour in the milk whisking constantly so the sauce thickens smoothly. Allow it to bubble gently for two to three minutes until thick
- Finish the Mac and Cheese:
- Lower the heat then add cheddar mozzarella mustard powder garlic powder black pepper and a pinch of salt. Stir patiently until all the cheese melts and you have a velvety sauce. Taste and adjust seasoning as needed
- Combine Pasta and Sauce:
- Fold the cooked macaroni into the warm cheese sauce. Stir gently so each noodle is well coated and nothing sticks at the bottom
- Assemble the Tacos:
- Carefully fill each crispy Parmesan shell with a scoop of mac and cheese. Be gentle to keep the shells from breaking
- Add Toppings and Serve:
- Sprinkle each taco with green onion tomato jalapeño if using and parsley. Serve at once while the shells are crisp and the filling is creamy
Pin Parmesan cheese is my secret weapon in these tacos. The way it crisps in the oven into a shell that actually stands up to the creamy macaroni is pure snack magic. My family could not get over how fun it was to bite into something so crunchy and cheesy at once. These always spark laughter and lots of requests for seconds.
Storage Tips
Store leftover mac and cheese in an airtight container in the fridge for up to three days. The taco shells are best made and eaten fresh but you can bake them ahead and keep at room temperature for several hours uncovered. Reheat the pasta filling gently before assembling fresh tacos so nothing gets soggy.
Ingredient Substitutions
Swap in gluten-free flour and pasta to make this meal gluten-free. If you want to boost protein add cooked white beans to the mac and cheese. Any melting cheese can work in the sauce so feel free to try Monterey Jack Gruyère or smoked Gouda for a twist.
Serving Suggestions
Set up a taco bar and let everyone load their tacos just how they like. These pair perfectly with a crisp green salad or roasted broccoli for balance. If serving at a gathering set out bowls of extra toppings like hot sauce and crumbled bacon.
Cultural and Historical Context
This recipe puts a fun American spin on the taco using classic comfort food flavors. Parmesan crisps draw on Italian frico and the result bridges several beloved cuisines into a single whimsical meal. It is a playful way to celebrate both pasta and tacos together.
Seasonal Adaptations
Swap out the tomatoes for diced roasted winter squash in the fall Add a spoonful of charred corn in the summer Top with baby arugula and pickled red onions for a springtime fresh version
Success Stories
My friends still talk about the time I showed up to a potluck with a tray of these tacos. Even skeptics who doubted the fusion idea ended up coming back for more. The crispy shell with that cheesy filling is always a hit no matter the season.
Freezer Meal Conversion
Mac and cheese freezes very well on its own just let it cool and store in a freezer bag for up to two months. Make the Parmesan shells fresh for best results as they lose their snap if frozen and thawed. Thaw and reheat the pasta gently and assemble tacos as needed for a quick crowd-pleaser.
Pin A tray of Mac and Cheese Parmesan Tacos is always greeted with delight. Let everyone build their own and enjoy every crunchy and creamy bite.
Recipe FAQ
- → How are Parmesan taco shells formed?
Parmesan is baked into circles and shaped while hot over a spoon or bowl edge for crisp shells.
- → Can I use other cheeses for the shell?
Parmesan works best for crisp shells; alternatives may not hold shape or texture as well.
- → How do I prevent soggy shells?
Fill shells just before serving, and let them cool fully to maintain crunch.
- → What toppings enhance these tacos?
Green onions, tomatoes, jalapeños, and parsley provide freshness and a flavor boost. Try as desired.
- → Can I make this gluten-free?
Substitute gluten-free flour and pasta for a version suitable to special diets.
- → Is this suitable for vegetarians?
Yes, but check cheese labels to ensure vegetarian rennet. All other ingredients are plant-based.