Mexican Mac & Cheese

I'm a big fan of mac and cheese in all it's various forms.  So when I saw a recipe for Mexican Mac & Cheese I was sold.  I took the idea and made up my own cheese sauce & added ingredients I liked.  I kept it mild for my kiddos, but you could really spice it up if you like.  This is a great way to change up an old standard.  It's delicious and filling and will make everyone's tummy happy.  Here's the skinny...
Ingredients
1 16ounce package dry macaroni noodles
1 pound ground beef
1/2 cup water
1/4 cup taco seasoning (or 1 pack taco seasoning)
5 Tablespoons butter
1/2 onion, diced
3 Tablespoons flour
4 cups milk
1/2 teaspoon cumin
1/2 teaspoon garlic powder
2 cups shredded Mexican cheese blend
1 cup shredded cheddar cheese
1/2 cup salsa
hot sauce to taste
salt to taste
1/4 cup chopped green onions
1 (3.8 oz) can sliced olives, drained

Directions
Preheat oven to 350 degrees.
Cook noodles according package directions and rinse with cold water, set aside.
While noodles cook, melt 2 tablespoons butter in skillet over medium heat.  Add onion, cook for 8 minutes.  Add ground beef to onions and continue to cook until meat is cooked through and no longer pink.  Add water and taco seasoning to meat and stir to coat.  Cook until water i mostly gone.  Remove from heat and stir in all but 1 tablespoon of the green onions and all of the olives.  Stir the meat mixture in with the noodles and set aside.
 In saucepan over medium heat melt 3 tablespoons of butter.  Whisk in butter, stirring constantly for about one minute until lightly brown and bubbly.  Slowly add the milk and cook whisking often until milk thickens.  Stir in the cumin and garlic powder.  Slowly add 1 1/2 cups of the Mexican cheese blend and the cheddar cheese.  Whisk until cheese is completely melted.  Add hot sauce to your liking and salt to taste (if it doesn't taste quite right it probably needs more salt).  Stir in the salsa.
Pour cheese sauce over the noodles and mat.  Stir until everything is coated. Pour into a baking dish and top with remaining cheese.
Bake for 10-15 minutes, or until cheese is melted and bubbly.  Remove from oven and top with remaining green onions.  Garnish with sour cream and salsa.  Enjoy!

*I make my recipe with homemade cheese sauce, but the original recipe used jarred cheese sauce.  I tried it with this which I diluted a bit with milk.  It worked well, I just don't like using that stuff too much because of all the junk they put in it.  But if you were in a hurry the jarred cheese sauce is a good solution.