TACO TUESDAY MAC & CHEESE RING WITH QUESO GLAZE AND CASCADING TACO MEAT FILLING

Preheat your oven to 350 degrees.

Cook the macaroni in a large pot of salted water, except do not completely cook the noodles.  They should be very firm (al dente) and will continue cooking in the casserole.  Drain the pasta in a colander and set aside.

Melt the butter in a large saucepan over medium high heat.  Add the flour and cook for 2 minutes, whisking until the mixture is smooth and bubbly.  Add the red pepper, green chiles, evaporated milk, half and half, and taco seasoning to the pot and bring the sauce to a boil.  Turn the heat down and cook, stirring constantly, until the sauce thickens.  Add the cheeses to the sauce and stir until they are completely melted.

Add the pasta, scallions, and ½ cup of the breadcrumbs to the sauce and mix thoroughly until all of the noodles are well coated.

Coat a non-stick Bundt pan with non-stick spray.  Combine the remaining ¼ cup of breadcrumbs with the parmesan cheese in a small bowl.  Pour it into the coated pan and shake the pan, tossing the crumbs, until they coat the pan all over and stick to the non-stick coating.  Spoon the macaroni and cheese mixture into the pan and lightly press down with a rubber spatula on the top to ensure there are no air pockets inside.

Bake for 30-35 minutes until golden brown on top and bubbly.  Cover with foil and let set for 20-30 minutes.  Loosen around the edges with a steak knife to ensure there is nothing sticking to the pan and turn the ‘cake’ onto a serving plate.

While the macaroni is in the oven, make the queso and beef.  To make the queso, melt the butter in a large deep skillet.  Add the onions, jalapeños, and garlic to the pan and cook until soft and fragrant, about 2-3 minutes.  Add the Cajun spice, cumin, and green chiles to the pan and stir to coat.  Add half of the evaporated milk to the pan.

To the other half of the evaporated milk (still in the can) add the corn starch and whisk to dissolve.  Add it to the pan and stir, cooking over medium high heat until it comes to a low boil and begins to thicken slightly.  Add the tomatoes and cheddar cheese, stirring to melt cheese.  Tear the American cheese into pieces and add to the pan, continuing to stir to melt.  Turn off the heat and stir in the scallions.

To prepare the beef, place the beef in a large non-stick skillet and cook over medium high heat, breaking it up with a spatula, until it is cooked through.  Add the salt, Ragin Cajun, taco seasoning and 1 cup of water to the pan.  Bring to a boil and cook, stirring, until a sauce forms and clings to the meat.  Keep warm until ready to serve.

To serve, drizzle the queso over the top of the mac & cheese bundt cake and spoon the meat into the center. Top with some of the pico de gallo and garnish with scallions and chopped cilantro.  Cut into wedges and serve with more pico and sour cream on the side.  I also like a simple salad with a bright vinaigrette to cut through all of that rich cheesy goodness!  Devour!!

Note, this dish is also delicious on its own without the queso and meat if you want a more simple meal, but it is a real show stopper with all of the components!!