Mary Giuliani's Macos (Mac-and-Cheese Tacos)

"The Maco started as a total accident—I was catering a party that had both mac and cheese and tuna tacos on the menu. When I ran out of tuna early into the party, I improvised with the remaining mac and cheese to create the Maco!" —Mary Giuliani
Author:
Publish date:
mac and cheese taco

Recipe by Mary Giuliani

This recipe originally appeared in our Summer 2020 issue. Get the magazine here

Start to Finish: 30 minutes

Servings: Makes 24 tacos

Ingredients

  • 8 soft corn tortillas (6 inches)
  • 2 tablespoons olive oil
  • Salt and pepper
  • 2 cups leftover mac and cheese
  • 1/2 cup guacamole
  • 1/2 cup salsa

Preparation

Preheat oven to 375°. Cut out a 2 1/2-inch circle from each corn tortilla. Brush the circles with olive oil on both sides. Turn mini muffin pan upside-down and form tortilla rounds into mini taco shapes in between grooves. Sprinkle with salt and pepper and bake until golden, about 6 minutes. Let shells cool and set aside until crispy. Reheat the leftover mac and cheese. Fill mini taco shells with mac and cheese, then dot with guacamole and salsa.