Start by bringing a large pot of salted water to a boil. Add the mini shell or elbow pasta and cook according to the package instructions until al dente. Once done, drain the pasta in a colander and set aside.
In a skillet over medium heat, add the ground beef. Cook until browned, breaking it apart with a spatula. Drain any excess fat.
Sprinkle the chili powder, ground chipotle chili powder, ground cumin, dried oregano, kosher salt, ground coriander, and ground cayenne pepper over the beef. Mix well to combine and let the spices cook for about 2-3 minutes to enhance their flavors.
In a saucepan, heat the whole milk over medium heat. In a separate bowl, whisk together the all-purpose flour and sodium citrate. Gradually add this mixture to the warm milk, whisking continuously to prevent lumps. Continue cooking until the mixture thickens.
Remove the thickened milk mixture from heat and stir in the shredded white cheese until melted and smooth. If the sauce seems too thick, you can add a little more milk to reach your desired consistency.
In a large mixing bowl, combine the cooked pasta, seasoned ground beef, and cheese sauce. Mix thoroughly until all ingredients are well incorporated.
Preheat your oven to 350°F (175°C). Pour the Taco Shells & Cheese mixture into a greased baking dish. Spread it evenly and bake for 15-20 minutes until bubbly and golden on top.
Once out of the oven, let it cool for a few minutes. Top with shredded iceberg lettuce and quartered cherry tomatoes before serving. Enjoy your delicious Taco Shells & Cheese!
