One-pot macaroni and cheese, otherwise known as mac & cheese, cooked on the stovetop with a spicy Mexican twist and only whole food ingredients.
Cook the olive oil, onion powder, and taco seasoning on medium heat in a large saucepan for 3 minutes.
Blend in milk and broth and slowly bring to a boil.
Immediately lower heat to a simmer and stir in cassava pasta. Cover and cook for 14 minutes.
Turn off the heat, remove the lid, and mix in the cheeses. Sprinkle a pinch of additional taco seasoning on top.
Replace the cover on the pot and let stand for 5 minutes before serving.