The Macaroni and Cheese Taco Shell Recipe
Prep time: 
Cook time: 
Total time: 
Yield: 4 Macaroni and Cheese Taco Shells
  • 16 ounces pasta
  • 4 tablespoons butter
  • 3 tablespoons flour
  • 3½ cups milk
  • 4 cups (16 ounces) shredded Cheddar cheese
  • 8 eggs
  • 1 cup milk
  • 6 cups panko breadcrumbs
  • Your choice of taco fillings
  1. Cook pasta according to the directions on the package.
  2. In a saucepan, melt butter over medium heat and stir in flour. Add 3 cups of milk and reduce heat to low. Stir in shredded Cheddar cheese slowly until melted and pour over cooked pasta.
  3. Form macaroni and cheese into a circle over a piece of parchment paper (I used a springform pan to do this), top with another piece of parchment paper, flatten it out, form it into the shape of a taco shell (I did this by forming the macaroni and cheese around a couple of wooden dowels, but in lieu of wooden dowels even something like the cardboard from the middle of a roll of paper towels should work), wrap in aluminum foil and freeze for at least an hour.
  4. Set up a dredging station with two bowls — beaten eggs and ½ cup milk in the first one and panko breadcrumbs in the second one.
  5. Submerge the macaroni and cheese shell in egg wash and coat in panko breadcrumbs. Repeat this step a second time if necessary.
  6. Freeze for at least another hour.
  7. Heat oil in deep fryer or heavy skillet to 375°F.
  8. Fry your taco shell for 5 minutes.
  9. Drain on paper towels, fill with your choice of taco fillings and enjoy!
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