Mac Cheese Parmesan Tacos (Print)

Creamy macaroni and cheese nestled in crisp Parmesan shells, finished with fresh toppings for an exciting bite.

# Ingredients:

→ Parmesan Taco Shells

01 - 2 cups finely grated Parmesan cheese

→ Mac and Cheese Filling

02 - 8 ounces elbow macaroni
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 1/2 cups whole milk
06 - 1 1/2 cups shredded sharp cheddar cheese
07 - 1/2 cup shredded mozzarella cheese
08 - 1/2 teaspoon mustard powder
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon ground black pepper
11 - Salt, to taste

→ Toppings

12 - 1/4 cup sliced green onions
13 - 1/4 cup diced tomatoes
14 - 1/4 cup pickled jalapeños (optional)
15 - 2 tablespoons chopped fresh parsley

# Directions:

01 - Preheat oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper.
02 - For each taco shell, sprinkle 1/4 cup of Parmesan cheese into a 5-inch circle on the baking sheet. Repeat to create eight circles spaced evenly apart.
03 - Bake the cheese circles in the preheated oven for 5 to 7 minutes, until golden and bubbling. Remove immediately from the oven and, while hot, drape each over a wooden spoon handle or the edge of a bowl to shape into taco shells. Allow to cool and set completely.
04 - Bring water to a boil and cook elbow macaroni according to package instructions until al dente. Drain thoroughly and set aside.
05 - In a medium saucepan over medium heat, melt butter. Add flour and whisk continuously for 1 minute to develop a roux.
06 - Gradually whisk in whole milk, stirring until the mixture is smooth and slightly thickened, about 2 to 3 minutes.
07 - Lower heat, add shredded cheddar, mozzarella, mustard powder, garlic powder, ground black pepper, and salt. Stir until all cheese has melted and sauce is smooth.
08 - Add the drained macaroni to the cheese sauce, folding gently until the pasta is evenly coated.
09 - Carefully spoon the mac and cheese filling into each cooled Parmesan shell.
10 - Top each taco with sliced green onions, diced tomatoes, jalapeños if desired, and chopped parsley. Serve immediately while shells are crisp.

# Expert Tips:

01 -
  • Elevates two comfort food favorites into one satisfying dish
  • Uses mostly pantry and fridge staples
  • Ready in under an hour and easy to double for parties
  • Vegetarian and family friendly with customizable toppings
02 -
  • Perfect recipe for using leftover mac and cheese
  • A showstopper for parties or game day spreads
  • Shells must be filled and served soon after assembly for best crunch
03 -
  • Press the Parmesan down lightly before baking so it forms even circles and melts into a smooth shell
  • Do not rush shaping the shells. Work with only two at a time out of the oven to keep them hot and pliable
  • Taste the cheese sauce before adding salt since Parmesan and cheddar both have plenty of seasoning already
  • Pat the tomato topping dry with a paper towel before adding to help shells stay crisp

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