Step 1

Bring 6 cups (1 liter) of water to a boil in a medium saucepan over medium-high heat. Stir in the macaroni and cook for 7–8 minutes, or until tender, stirring occasionally.

Step 2

While the macaroni is cooking, heat a medium nonstick skillet over medium-high heat. Add the ground beef and cook for 5–6 minutes, until browned. Mix in 1 tablespoon of taco seasoning, then remove the pan from the heat.

Step 3

Drain the macaroni in a colander (do not rinse), then return to the pot over low heat. Add the butter, milk, cheese sauce mix, ¼ cup (25 G) Kraft® Shredded Cheddar Cheese, and the remaining tablespoon of taco seasoning and stir well until creamy. Remove the pot from the heat.

Step 4

Heat the broiler to high.

Step 5

Fold the ground beef into the mac and cheese, then transfer to a medium oven-safe container. Sprinkle the remaining ½ cup (100 G) Kraft® Shredded Cheddar Cheese on top.

Step 6

Broil the mac and cheese for 2–4 minutes, until the cheese is melted.

Step 7

Remove from the oven and drizzle with the Cholula® Hot Sauce, then top with the tomato and green onion. Serve warm.

Step 8

Enjoy!