Mac n cheese with taco seasoning

Ingredients:

• 450 g of ground beef
• 450 g small shell pasta
• 2 tbsp. l. olive oil
• 60 g butter
• 2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp onion powder
• 0.5 tsp garlic powder
• 0.5 tsp paprika
• 1 can (280 g) chopped tomatoes with green chilies
• 0.5 cups of hot water
• 2 cups milk + extra to thin the sauce
• 220 g processed cheese, such as Velveeta, diced
• 2.5 cups grated cheddar
• 1 tsp. dried cilantro
• Sour cream and store-bought salsa, for serving (optional)

Preparation:

1. Bring a saucepan of salted water to a boil. Add the pasta and cook according to package directions. Drain and set the pasta aside.
2. In a skillet over medium-high heat, heat the olive oil and 2 tablespoons of butter. Add the ground beef and cook, breaking up any lumps with a wooden spoon, until browned, 5-8 minutes. Add the chili powder, cumin, onion powder, garlic powder, and paprika.
3. Add diced tomatoes and chili peppers, hot water, 1 teaspoon salt, and 1/2 teaspoon black pepper and bring to a boil. Cook until the sauce thickens, 2-3 minutes, then transfer to a bowl (the meat mixture will be slightly juicy).
4. Add the remaining 2 tablespoons of butter and milk to the same pan. Heat over medium heat until the mixture begins to simmer. Add the processed cheese and cook, stirring, until completely melted. Add the grated cheese in the same manner. Stir in the cooked pasta, add the meat mixture, and stir to distribute evenly. Taste and, if necessary, add salt and thin the sauce with a little milk. Sprinkle with cilantro.
5. Serve each serving with a dollop of sour cream and salsa.