Save to Pinterest A playful fusion dish combining creamy macaroni and cheese with crisp Parmesan cheese taco shells topped with fresh garnishes for a fun and indulgent meal.
I first made these tacos for a movie night and they were the instant star of the table. Everyone loved the mash-up of classic mac and cheese with the crunchy cheese shell.
Ingredients
- Finely grated Parmesan cheese: 2 cups (200 g)
- Elbow macaroni: 8 oz (225 g)
- Unsalted butter: 2 tbsp (30 g)
- All-purpose flour: 2 tbsp (15 g)
- Whole milk: 1 1/2 cups (360 ml)
- Shredded sharp cheddar cheese: 1 1/2 cups (170 g)
- Shredded mozzarella cheese: 1/2 cup (50 g)
- Mustard powder: 1/2 tsp
- Garlic powder: 1/2 tsp
- Ground black pepper: 1/4 tsp
- Salt: to taste
- Sliced green onions: 1/4 cup (25 g)
- Diced tomatoes: 1/4 cup (40 g)
- Pickled jalapenos: 1/4 cup (20 g) (optional)
- Chopped fresh parsley: 2 tbsp (5 g)
Instructions
- Prepare baking sheet:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Make Parmesan taco shells:
- Sprinkle 1/4 cup grated Parmesan into a 5-inch (12 cm) circle on the sheet. Repeat for 8 circles, spacing apart. Bake for 5-7 minutes until golden and bubbling.
- Shape shells:
- Remove shells from oven. While hot, drape each over a thick spoon handle or bowl edge to form taco shape. Let cool until set.
- Prepare macaroni:
- Cook macaroni as package directs. Drain and set aside.
- Make cheese sauce:
- Melt butter in a medium saucepan over medium heat. Whisk in flour and cook for 1 minute.
- Thicken sauce:
- Gradually whisk in milk, stirring until smooth and thickened (2-3 minutes).
- Add cheeses and seasoning:
- Lower heat. Add cheddar, mozzarella, mustard powder, garlic powder, pepper, and salt. Stir until melted and smooth.
- Combine macaroni and sauce:
- Add cooked macaroni. Mix until evenly coated.
- Fill shells:
- Carefully fill each Parmesan taco shell with the mac and cheese.
- Add toppings:
- Top with green onions, tomatoes, jalapenos (if using), and parsley. Serve right away.
Save to Pinterest My kids always look forward to this dish on our family game nights. We love building the tacos together and making every batch a little different.
Required Tools
Baking sheet, parchment paper, saucepan, whisk, wooden spoon or rolling pin for shaping shells, mixing bowls.
Allergen Information
Contains milk, cheese (dairy), and wheat (gluten). Parmesan and cheddar may contain animal rennet; check labels for vegetarian options. Always verify labels if allergies are a concern.
Nutritional Information
Per serving (2 tacos): Calories 490, Total Fat 29 g, Carbohydrates 36 g, Protein 26 g.
Save to Pinterest Enjoy these mac and cheese Parmesan tacos fresh from the oven, topped as you like for a simple yet unforgettable comfort food treat.
Common Recipe Questions
- → How do I make Parmesan taco shells crisp?
Sprinkle grated Parmesan into thin circles, bake until bubbling and golden, then shape quickly while warm for crisp results.
- → Can these tacos be made gluten-free?
Yes—substitute gluten-free pasta and flour for the macaroni filling and ensure all ingredients are certified gluten-free.
- → What are some topping ideas?
Try green onions, tomatoes, pickled jalapeños, fresh parsley, or add crumbled bacon and sautéed mushrooms for flavor variation.
- → How to prevent soggy taco shells?
Fill Parmesan shells right before serving and avoid letting the mac and cheese sit too long to maintain their crisp texture.
- → What pairs well with this dish?
A dry white wine or light beer complements the rich cheese and crunchy shell; serve with a fresh salad on the side.
- → Is this dish vegetarian?
It's vegetarian, though check cheese labels for animal rennet if following a strict vegetarian diet.