Instructions:

• 1. Begin by cooking your mini shell or elbow pasta according to the package instructions. Drain and set aside.
• 2. In a large skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula. Drain any excess fat.
• 3. Sprinkle the chili powder, ground chipotle chili powder, ground cumin, dried oregano, kosher salt, ground coriander, and ground cayenne pepper over the beef. Stir well to combine and let the spices toast for about 2 minutes.
• 4. In a medium saucepan, whisk together the whole milk and all-purpose flour over medium heat until smooth. Once the mixture is steaming, add the sodium citrate and stir until dissolved. Gradually add the shredded white cheese, whisking until completely melted and creamy.
• 5. In a large mixing bowl, combine the cooked pasta and the seasoned beef. Pour the cheese sauce over the mixture and stir until everything is well coated.
• 6. Preheat your oven to 350°F (175°C). Transfer the mixture to a baking dish and spread it evenly. Bake for 20-25 minutes, or until bubbly and golden on top.
• 7. Once out of the oven, top your Taco Shells & Cheese with shredded iceberg lettuce and quartered cherry tomatoes. Serve warm and enjoy!