Cookbook Chronicles: Taco Shells and Cheese

Cookbook Chronicles is an on-going series at The Bookery. Over the course of the next year, we'll delve into The Pioneer Woman, Ree Drummond’s, cookbook, Super Easy! trying one recipe per month.

The recipe: Taco Shells and Cheese

The cookbook: Super Easy! by Ree Drummond, page 171

The details: Let's just get this out there: no one loves a variation on mac and cheese as much as me. You might think you do, but you don't! When I first got this particular Pioneer Woman cookbook, this was actually one of the recipes I marked as having to try. It was mac and cheese with a Hamburger Helper kind of appeal—but a bit less processed.

This recipe is pretty simple: ground beef, mexican/taco spices, Ro*tel, cheese (and yes, processed cheese works best!), pasta shells and toppings. It's easy, straightforward and something that could easily be pulled together quickly after work.

The adjustments: I'll just admit it: when a recipe calls for whole milk, unless it's a cake/pie, I usually just use whatever milk I have on hand. I don't keep whole milk in the fridge since I don't have young children who drink it and generally just have 2% on hand. I can also be a bit anti-toppings, so I also didn't add the recommended jarred salsa or sour cream to the top of the dish when serving.

The verdict: It's a good simple recipe that's easy to make and sure to please a crowd. But if you're making it for one or two, be prepared to eat it for days! This recipe makes a ton, so you'll need to half it or invite people over for dinner. I paired it with a charred corn, Elote-inspired caesar salad that I created on the fly. I won't lie: I may have liked it more than the mac and cheese!

Up next: White Chicken Chili

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