4 1/2cupsgrated Tex Mex cheddar cheese 1/2 cup for filling shells and one cup set aside for topping
Instructions
Boil 24-28 pasta shells until cooked according to package directions. Drain and rinse with cool water. (the pasta shells fall apart easily, I always cook extra to make sure I have whole shells to use)
In a large frying pan, cook the ground meat and one and a half packages of taco seasoning according to the package directions. Set aside when cooked.
To prepare the cheese sauce : In a large sauce pan over medium heat, melt the butter.
Add in the flour and salt. Stir constantly over medium heat until it forms a soft ball.
Stir in the milk slowly, but by bit, whisking constantly, Once the flour and milk has combined into a liquid without lumps, whisk in any remaining milk.
Whisk constantly until the sauce thickens.
Remove the sauce from heat, and stir in three cups of shredded cheese, stirring until melted.
Add in one to two tablespoons of the taco seasoning into the cheese sauce, to taste and then set aside.
Fill 24-28 pasta shells with a sprinkle of cheese, followed by the taco mixture.
Place shells in a well greased baking pan.
Pour the cheese sauce over the top of the shells.
Top with a cup of cheese.
Bake in a 350 degree oven for 10-15 minutes, until the cheese is bubbly and browned.