Taco Mac And Cheese is a one-pot wonder that marries creamy mac and cheese with bold, Mexican-inspired flavors—think ground beef spiced just right and melty cheddar mingling with taco seasoning. It’s the ultimate quick, kid-friendly comfort food that’ll have everyone scraping the skillet clean.
Why You’ll Love This Recipe
- Ready in about 30 minutes—perfect for hectic weeknights.
- One-pot magic means less cleanup (hallelujah!).
- Cheesy comfort food meets taco night flair—fusion recipe at its finest.
- Ground beef seasoned to taco-loving perfection.
- Kid-friendly flavors that even picky eaters adore.
- Easily adjustable spice level—mild to kick-it-up-a-notch as you like.
- Budget-friendly ingredients you likely have on hand.
- Leftovers reheat beautifully for tomorrow’s lunch.
Ingredients
- 12 oz elbow macaroni (I like Barilla or store-brand for al dente texture)
- 1 lb lean ground beef (sub turkey or plant-based crumbles for a swap)
- 1 small onion, finely chopped (Vidalia or yellow)
- 2 cloves garlic, minced
- 1 packet (1 oz) taco seasoning (homemade blend or your favorite brand)
- 2 cups chicken broth (low-sodium if you prefer)
- 1 cup milk (whole or 2%—creamier if you go full fat)
- 1 (10-oz) can diced tomatoes with green chiles (like Rotel)
- 2 cups shredded sharp cheddar (feel free to mix in pepper jack for heat)
- ¼ cup chopped cilantro (optional garnish)
- Salt and pepper to taste
- A drizzle of olive oil or a pat of butter for sautéing
Directions
- Brown the beef and aromatics
Heat the olive oil in a large, heavy-bottomed skillet over medium heat. Toss in the chopped onion and garlic, sautéing until fragrant (about 2 minutes). Add ground beef, breaking it apart with your spatula—cook until no pink remains and you see tiny browned bits (that’s flavor!). Drain excess fat if needed. - Season and toast
Sprinkle the taco seasoning over the beef-onion mixture, stirring for another minute—this “toasting” step deepens the flavors. You’ll catch that warm, smoky aroma rising—trust me, it’s mouthwatering. - Add liquids and pasta
Pour in chicken broth and milk, stirring to combine. Bring to a gentle simmer, then stir in the macaroni. Make sure pasta is mostly submerged—use the back of your spoon to coax it under the liquid. - Simmer to al dente
Cook uncovered over medium-low heat, stirring occasionally to prevent sticking, until the pasta is just tender (about 10–12 minutes). Keep an eye on the texture; you want a bit of bite. - Stir in tomatoes and cheese
Reduce heat to low, then fold in the can of diced tomatoes with chiles—no need to drain. Gradually add shredded cheddar, stirring until you achieve a gooey, velvety sauce. If it looks too thick, splash in a tablespoon of milk. - Finish and serve
Taste and adjust seasoning with salt and pepper. Sprinkle chopped cilantro on top for a fresh zing. Dish out straight from the skillet for that cozy, family-style vibe.
Servings & Timing
Makes 6 generous servings
Prep Time: 10 minutes
Cook Time: 20 minutes (including simmer to al dente)
Total Time: 30 minutes—dinner on the table before you know it!
Variations
- Chicken Taco Mac: Swap ground beef for shredded rotisserie chicken and stir in a squeeze of lime.
- Veggie-Loaded Twist: Add black beans, corn kernels, and diced bell peppers for extra color and fiber.
- Spicy Fiesta: Mix in a diced jalapeño and swap half the cheddar for pepper jack.
- Cream Cheese Boost: Stir in 2 oz softened cream cheese for ultra-silky sauce.
- Gluten-Free Version: Use your favorite gluten-free elbow pasta and a certified GF taco seasoning.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in a freezer-safe dish for up to 2 months—thaw overnight in the fridge.
Reheat: Warm single servings in the microwave for 1–2 minutes, stirring halfway, or reheat on the stovetop over low heat, adding a splash of milk to revive creaminess.
FAQs
Q: Can I use ground turkey or chicken instead of beef?
A: Absolutely—ground turkey or chicken works beautifully and lightens the dish up.
Q: My sauce got too thick—what now?
A: Stir in a tablespoon or two of milk or broth until you hit the right consistency.
Q: How do I make it dairy-free?
A: Use dairy-free cheese and swap milk for unsweetened almond or oat milk.
Q: Is this recipe freezer-friendly?
A: Yes, freeze cooled leftovers in an airtight container for up to 2 months—just thaw overnight.
Q: Can I boost the veggies?
A: Go ahead—toss in frozen corn, diced bell pepper, or even spinach during the simmer step.
Q: My kiddos are picky—any tips?
A: Keep it mild, leave out the cilantro on top, and let them sprinkle cheese themselves.
Q: What taco seasoning brand do you recommend?
A: I often grab Old El Paso or make a quick homemade blend with chili powder, cumin, paprika, garlic powder, and oregano.
Q: Can I make this in an Instant Pot?
A: For sure—use sauté mode for beef and aromatics, then add liquids and pasta; cook on manual high pressure for 4 minutes, quick-release, then stir in cheese and tomatoes.
Conclusion
This Taco Mac And Cheese recipe perfectly balances cheesy comfort food with a playful Mexican twist—no wonder it’s a family favorite. From its quick, one-pot prep to the creamy, spice-kissed sauce, every bite feels like a warm hug. Give it a whirl this week, and don’t forget to leave a comment sharing your favorite tweak or side dish pairing!
