# Components:
→ Parmesan Taco Shells
01 - 2 cups finely grated Parmesan cheese
→ Mac and Cheese Filling
02 - 8 ounces elbow macaroni
03 - 2 tablespoons unsalted butter
04 - 2 tablespoons all-purpose flour
05 - 1 1/2 cups whole milk
06 - 1 1/2 cups shredded sharp cheddar cheese
07 - 1/2 cup shredded mozzarella cheese
08 - 1/2 teaspoon mustard powder
09 - 1/2 teaspoon garlic powder
10 - 1/4 teaspoon ground black pepper
11 - Salt, to taste
→ Toppings
12 - 1/4 cup sliced green onions
13 - 1/4 cup diced tomatoes
14 - 1/4 cup pickled jalapeños (optional)
15 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Preheat the oven to 400°F. Line a large baking sheet with parchment paper.
02 - Sprinkle 1/4 cup of grated Parmesan into a 5-inch circle on the prepared baking sheet for each shell. Repeat for 8 circles, spacing evenly.
03 - Bake Parmesan circles for 5 to 7 minutes until golden and bubbling.
04 - While still hot, carefully drape each circle over a thick wooden spoon handle or the edge of a bowl to create taco shells. Allow to cool and crisp.
05 - Boil macaroni according to package directions. Drain thoroughly and set aside.
06 - In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1 minute.
07 - Slowly whisk in milk, stirring constantly until the mixture is smooth and thickened, about 2 to 3 minutes.
08 - Lower heat. Add cheddar cheese, mozzarella, mustard powder, garlic powder, black pepper, and salt. Stir until cheese melts and sauce is smooth.
09 - Add cooked macaroni to sauce, stirring to coat evenly.
10 - Gently fill each Parmesan shell with the mac and cheese mixture.
11 - Top each taco with green onions, diced tomatoes, pickled jalapeños if desired, and parsley. Serve immediately.
