Boil a large pot of salted water and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
2. Cook the Ground Beef
In a large skillet, brown the ground beef over medium heat until fully cooked. Drain excess fat if necessary.
Add the taco seasoning, water, and salsa to the beef. Stir to combine and simmer for 3-4 minutes, until the mixture thickens slightly. Set aside.
3. Make the Cheese Sauce
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux and cook for 1 minute.
Slowly whisk in the milk and continue cooking until the mixture thickens, about 3-4 minutes.
Stir in 1 ½ cups of cheddar cheese and the Monterey Jack cheese, whisking until melted and smooth.
Remove from heat and stir in the sour cream for extra creaminess. Season with salt and pepper to taste.
4. Combine Everything
In a large pot or mixing bowl, combine the cooked pasta, taco-seasoned beef mixture, and cheese sauce. Stir until everything is well combined and coated in the creamy cheese sauce.
5. Bake (Optional)
If you want a baked version, transfer the mac n cheese mixture to a greased 9×13-inch baking dish. Sprinkle the remaining ½ cup of cheddar cheese on top and bake in a preheated oven at 350°F (175°C) for 15-20 minutes, or until the cheese is melted and bubbly.
6. Serve
Serve hot, topped with cilantro, diced tomatoes, sliced jalapeños, green onions, or crushed tortilla chips for added crunch and flavor.
Tips for Success
Customize the spice: If you want it spicier, use hot salsa or add a dash of cayenne pepper or chili flakes to the cheese sauce.
Meat substitutes: Try ground turkey, chicken, or a meatless alternative like black beans or crumbled tofu for a different twist.
