Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions until al dente. Drain and set aside.
2. Prepare the Taco Meat:
While the pasta is cooking, heat a large skillet over medium heat. Add the olive oil (if needed) and the ground beef.
Cook the beef, breaking it up with a spoon, until browned and cooked through (about 5-7 minutes).
Drain any excess fat, if necessary.
Add the taco seasoning, water, garlic powder, onion powder, and chili powder (if using). Stir well to combine, and simmer for about 3-5 minutes until the mixture thickens. Set aside.
3. Make the Cheese Sauce:
In a large pot or Dutch oven, melt the butter over medium heat.
Add the flour and whisk constantly for about 1 minute to form a roux.
Gradually pour in the milk, whisking continuously to avoid lumps.
Bring the mixture to a simmer and cook for about 3-5 minutes, until it thickens.
Lower the heat and stir in the cheddar and Monterey Jack cheese. Continue stirring until the cheese melts and the sauce is smooth.
Add the garlic powder, onion powder, paprika, and salt and pepper to taste.
4. Combine the Pasta, Taco Meat, and Cheese Sauce:
Add the cooked macaroni to the cheese sauce and stir to coat the pasta evenly.
Add the cooked taco meat and mix everything together until well combined.
If the mac and cheese is too thick, you can add a little more milk to reach your desired consistency.
5. Serve:
Spoon the Taco Mac n’ Cheese into bowls and top with any desired toppings such as sour cream, salsa, jalapeños, cilantro, and green onions.
