Easy 30-Minute Taco Macaroni and Cheese

Preheat broiler to high.

To a very large oven-safe skillet, add the butter and heat over medium-high heat to melt.

Add the flour and whisk constantly until the mixture turns light brown and has bubbled for about 2 minutes. Cook long enough to cook off the raw flour taste, but not so long it gets overly browned; you’re making a roux.

Slowly add the milk, whisking constantly, making sure to smooth out any possible clumps that formed.

Add the taco seasoning, pepper, and whisk until smooth.

Add 3 cups cheese (about 12 ounces) and whisk until melted and smooth.

Add the pasta, black beans, green onions, and stir to combine and evenly coat.

Evenly sprinkle the remaining 1 cup cheese over the top and place skillet under the broiler until the top layer of cheese has melted and is bubbling, about 1 to 2 minutes. If desired, allow cheese to brown slightly, or to taste. Keep a very careful eye on your skillet and the cheese because broilers can burn things in a matter of seconds.

Evenly sprinkle with the tomatoes, reserved 2 tablespoons green onions, cilantro, and serve immediately.