"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

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


Credit: Photography by Caitlin Bensel

Recipe Summary test

30 mins
Makes 24 tacos


Ingredient Checklist


Instructions Checklist
  • 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.