Save This cheesy playful recipe was born out of a night when I could not decide between classic mac and cheese or crispy cheesy tacos so I brought them together for the best of both worlds. Imagine creamy macaroni scooped into crunchy Parmesan shells then stacked with the freshest toppings. It is a dish kids cheer for at dinner and adults kind of fight over when the platter disappears.
I started making these on weekends when we needed a fun twist on comfort food tacos and the whole family instantly claimed it as their new birthday meal request. They are that good.
Ingredients
- Parmesan cheese: finely grated creates a sturdy lacy shell with big nutty flavor look for fresh blocks to grate yourself as pre-shredded may not melt well
- Elbow macaroni: the classic shortcut pasta holds the gooey sauce in every nook
- Sharp cheddar cheese: brings intense tang and richness always buy it in a block and shred for ultra-smooth melting
- Mozzarella cheese: adds light stretch and creaminess
- Unsalted butter: for deep silkiness in the roux start with good butter for clean flavor
- Whole milk: gives the sauce body and sweetness avoid low-fat if possible
- All-purpose flour: thickens the cheese sauce smoothly use fresh for best results
- Mustard and garlic powder: these pantry spices sharpen and round out the cheese flavors
- Ground black pepper: for warmth and a hint of heat use freshly cracked if you can
- Salt: to balance bright cheddar flavors taste and adjust
- Green onions: brighten and give each bite a peek of freshness
- Tomatoes: add juicy acid lift dice ripe ones for best flavor
- Pickled jalapeños (optional): for spicy lovers look for tamed or hot as you prefer
- Fresh parsley: a final fresh finish
Instructions
- Preheat the Oven:
- Turn your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper to ensure the cheese releases easily and shells hold their shape.
- Shape the Parmesan Shells:
- Scoop a quarter cup of grated Parmesan and spread gently into a thin five-inch circle on your tray. Repeat for each shell with space in between as they will spread as they bake.
- Bake the Shells:
- Slide the tray into the oven and bake for five to seven minutes. Watch closely because they go from golden and bubbling to too dark quickly. Work with them while still very hot so they bend easily.
- Form the Taco Shells:
- Remove the baked rounds from the oven and immediately drape each over a thick wooden spoon handle or the edge of a bowl. Let them cool so they hold that crisp taco curve.
- Boil the Pasta:
- Cook your macaroni in salted boiling water according to package instructions. Drain and set aside making sure it does not overcook.
- Make the Cheese Sauce:
- In a medium saucepan melt the butter over medium heat. Add flour whisking constantly for about one minute until it smells toasty which helps prevent lumps.
- Build the Cheese Base:
- Gradually pour in the milk whisking to create a smooth lump-free base. Cook for another two to three minutes until thickened and glossy.
- Melt in the Cheeses:
- Lower the heat then add in your freshly shredded cheddar and mozzarella with the mustard garlic pepper and salt. Stir until fully melted and the sauce coats the spoon.
- Mix in Macaroni:
- Toss the drained macaroni into your cheese sauce mixture and stir so each piece is coated with creamy cheese from edge to edge.
- Fill the Taco Shells:
- Spoon generous heaps of mac and cheese into each crisp Parmesan shell. Be careful not to crack them as you fill.
- Finish with Toppings:
- Sprinkle on green onions tomatoes parsley and if you like a kick top with pickled jalapeños. Serve while hot so the shells stay shattering crisp.
Save Parmesan shells always wow people and they make the house smell incredible while baking. My favorite memory is having my nieces and nephews try to shape the shells and giggle over the wild taco shapes we made. Parmesan is always the star and I love sneaking a bite of the crispy edge every time.
Storage Tips
Parmesan taco shells are crispiest fresh so fill only as many as you will eat right away. Store unfilled shells at room temperature for one day in an airtight container with parchment between layers. The macaroni and cheese keeps well refrigerated three days tightly covered and can be gently reheated on the stovetop with a little splash of milk to loosen.
Ingredient Substitutions
No Parmesan Try Asiago or a dry aged cheese but avoid moisture-rich cheeses as they will not crisp. Use gluten-free pasta and flour to make this totally gluten-free. Cheddar and mozzarella can be replaced with Monterey Jack or pepper jack for added heat and flavor.
Serving Suggestions
Serve with a crisp salad tossed in red wine vinaigrette to balance the richness or with roasted broccoli for a full meal. Slices of avocado or a dash of hot sauce make lively additions at the table. Try pairing with a light beer or chilled dry Riesling if you are entertaining adults.
Cultural Inspiration
While tacos are classic Mexican fare and mac and cheese is all-American this dish is a playful fusion inspired by those who love fun in their food. It is a hit at birthday parties and game nights giving a wink to comfort food with a crunchy twist.
Seasonal Adaptations
In summer sub in cherry tomatoes with fresh corn or jalapeño relish for toppings Add sautéed wild mushrooms in fall for earthiness In winter a sprinkle of toasted breadcrumbs can stand in for parsley and add extra crunch
Success Stories
These tacos have become a favorite for backyard cookouts as a vegetarian main where kids and adults both come back for seconds. One friend told me she made them for a baby shower and they disappeared faster than anything else on the snack table. They are a fun cooking project to make with kids since they love shaping their own shells.
Freezer Meal Conversion
Macaroni and cheese holds up well in the freezer scoop portions into airtight containers and thaw overnight in the refrigerator before reheating on the stove with a splash of milk. Parmesan shells do not freeze well but you can bake and shape them just before serving for best results.
Save The crunch of Parmesan shells gives way to perfectly creamy mac and cheese inside. Let the kids help and enjoy shaping the shells together for extra fun at dinner.
Recipe FAQ
- → How do I form Parmesan taco shells?
Spoon grated Parmesan in circles, bake until golden, then quickly drape over a spoon to shape while hot.
- → Can I prepare this vegetarian?
Yes. Ensure Parmesan and cheddar are labeled vegetarian, avoiding animal rennet in the cheese selection.
- → What toppings work best?
Green onions, tomatoes, jalapeños, and parsley give color and zest. Try bacon or mushrooms for extra flavor.
- → Is there a gluten-free option?
Use gluten-free flour and pasta to make the filling safe for gluten-sensitive guests while keeping rich flavor.
- → What pairs well with these tacos?
A crisp white wine or light beer complements the cheesy, savory shells and creamy filling beautifully.
- → How do I store leftovers?
Store shells separately from filling in airtight containers. Reheat gently and reassemble when serving.