Mac and Cheese Tacos - Creamy Garlic Parmesan Mac and Cheese when tucked into crispy corn tortillas creates this magnificent dish called Mac and Cheese Tacos.
In a non-stick pan melt butter. Add minced garlic and sauté until garlic gets fragrant for about 1-minute. Whisk in all-purpose flour and continue to cook for at least 2-minutes. Stir in milk (¼ cup) at a time and whisk between each addition. Allow the sauce to thicken for a while.
Season with salt and pepper. Pour Vegetable stock and stir well. Add cooked macaroni and stir lightly.
Remove from heat and add shredded mozzarella cheese, shredded cheddar cheese, and shredded Parmesan cheese. Toss lightly until the sauce coats the pasta.
Tuck mac and cheese in toasted corn or flour tortillas. Top with Ritz cracker and serve right away.
Video
Notes
Cheese: Make sure you shred your cheese at home. Pre-shredded cheese has a coating and doesn't melt properly.
Equal Flour and Butter: To make a creamy sauce "roux" the ratio of butter and flour should be absolutely equal. In this case, I have used 1/4 cup of both.
Unsalted Butter: I love Unsalted butter so that I can control the amount of sodium in my recipe.
Toast tortillas: It takes just 1-minute to toast tortillas. Do not skip this step. Take a dry pan over medium-high heat. Place one tortilla and toast on both sides until lightly crispy.
Chicken: To make it a complete dinner feel free to add some chicken as well.
Nutrition
Nutrition Facts
Mac and Cheese Tacos
Amount Per Serving
Calories 432
* Percent Daily Values are based on a 2000 calorie diet.
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