This Taco Mac and Cheese is a delicious fusion of two comfort food favorites: creamy mac and cheese and taco-seasoned ground beef. It’s a hearty, flavorful dish that brings together the best of both worlds, making it a perfect dinner option for those nights when you crave something cozy yet exciting. Packed with melty cheese, a flavorful taco twist, and topped with fresh garnishes, this dish is sure to please anyone at the table.
Why You’ll Love This Recipe
I absolutely love how this Taco Mac and Cheese combines the cheesy goodness of mac and cheese with the savory, spiced flavors of tacos. It’s the ultimate comfort food mashup that satisfies cravings for both Mexican and classic American dishes. The creamy cheese sauce blends beautifully with the taco-seasoned beef, while the diced tomatoes with green chilies add a burst of flavor and a little kick. Plus, it’s an easy one-pot meal that’s perfect for weeknight dinners, and the leftovers are just as delicious. The variety of optional toppings, like crushed tortilla chips and fresh avocado, lets me customize it to my taste, making it even more enjoyable!
Ingredients
1 lb elbow macaroni
1 lb ground beef (or turkey)
2 cups shredded cheddar cheese
1 packet taco seasoning
1 can (10 oz) diced tomatoes with green chilies (drained)
4 cups milk
1 cup shredded Monterey Jack cheese
1/4 cup cream cheese
1/4 cup sour cream
1/2 cup chopped green onions (for garnish)
Salt and pepper to taste
Optional toppings: tortilla chips, jalapeños, cilantro, or diced avocado
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Cook the Pasta:
In a large pot of boiling salted water, I cook the elbow macaroni according to package directions until al dente. Afterward, I drain the pasta and set it aside.
Brown the Meat:
In a large skillet over medium heat, I brown the ground beef (or turkey) until it’s fully cooked. Once done, I drain any excess fat to keep the dish from being greasy.
Add Taco Seasoning:
Next, I stir in the taco seasoning and diced tomatoes with green chilies. I mix it all together and let it cook for about 2-3 minutes until heated through.
Make the Cheese Sauce:
In a separate pot, I combine the milk and cream cheese over medium heat. I whisk until the cream cheese is completely melted and incorporated. Then, I gradually stir in the cheddar and Monterey Jack cheese until they melt and form a smooth, creamy sauce. I season with salt and pepper to taste.
Combine Ingredients:
I add the cooked pasta to the cheese sauce and stir everything together. Then, I mix in the seasoned meat mixture until everything is well combined.
Serve:
I spoon the Taco Mac and Cheese into bowls, adding a dollop of sour cream and sprinkling chopped green onions on top. For extra flavor, I like to add optional toppings like crushed tortilla chips, jalapeños, or diced avocado.
Servings and Timing
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6-8
Calories per Serving: Approximately 500 calories
Variations
Vegetarian Version: I can easily swap the ground beef for plant-based crumbles or beans for a vegetarian option.
Spicy: To kick up the heat, I add extra jalapeños, hot sauce, or swap the taco seasoning for a spicier version.
Creamier: For an even richer cheese sauce, I could add extra cream cheese or a splash of heavy cream to the milk mixture.
Low-Carb: For a lower-carb version, I can substitute the elbow macaroni with a pasta alternative like zucchini noodles or cauliflower rice.
Storage/Reheating
I love how this dish holds up as leftovers. To store it, I place the Taco Mac and Cheese in an airtight container in the fridge for up to 3 days. When reheating, I add a splash of milk to loosen up the cheese sauce and warm it up in the microwave or on the stovetop. If it’s too thick, I just stir in a bit more milk to get the right consistency.
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FAQs
How can I make this Taco Mac and Cheese spicier?
To make it spicier, I add extra jalapeños or stir in some hot sauce or spicy taco seasoning. I also sometimes add a few dashes of cayenne pepper to the cheese sauce for an added kick.
Can I make Taco Mac and Cheese ahead of time?
Yes, I can prepare the dish up to the point of combining all the ingredients and refrigerate it for a day. When ready to serve, I just need to reheat it and add the toppings.
Can I use ground turkey instead of beef?
Absolutely! Ground turkey works just as well in this recipe. It’s a great option if I want a lighter, leaner version of this dish.
How do I prevent the cheese sauce from getting too thick?
To keep the cheese sauce from becoming too thick, I make sure to add enough milk as it simmers and stir continuously. If it gets too thick, I add a little more milk to thin it out to the desired consistency.
Can I freeze Taco Mac and Cheese?
Yes, I can freeze Taco Mac and Cheese! I let it cool completely, then store it in an airtight container or freezer bag. It can be frozen for up to 3 months. To reheat, I thaw it overnight in the fridge and then warm it up in the oven or on the stovetop.
Conclusion
Taco Mac and Cheese is an easy, flavorful dish that combines the best of comfort food with a fun taco twist. It’s perfect for a quick weeknight meal, and the options for toppings and variations mean it never gets boring. Whether I’m feeding my family or sharing with friends, this dish is always a crowd-pleaser that everyone will love. Enjoy the creamy, cheesy goodness with the savory flavors of taco-seasoned beef for a satisfying meal.
📖 Recipe:
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Taco Mac and Cheese
- Total Time: 35 minutes
- Yield: 6-8 servings
- Diet: Gluten Free
Description
Taco Mac and Cheese is a comforting, cheesy, and flavorful fusion of two favorites: mac and cheese and taco-seasoned ground beef. This hearty one-pot dish is a perfect weeknight dinner, combining creamy cheese sauce, taco spices, and tender macaroni for an irresistible meal. With customizable toppings like jalapeños, avocado, and tortilla chips, it’s sure to please everyone at the table.
Ingredients
1 lb elbow macaroni
1 lb ground beef (or turkey)
1 packet taco seasoning
1 can (10 oz) diced tomatoes with green chilies (drained)
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
4 cups milk
1/4 cup cream cheese
1/4 cup sour cream
1/2 cup chopped green onions (for garnish)
Salt and pepper to taste
Optional toppings: tortilla chips, jalapeños, cilantro, or diced avocado
Instructions
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Cook the Pasta:
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In a large pot of boiling salted water, cook the elbow macaroni according to package directions until al dente. Drain and set aside.
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Brown the Meat:
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In a large skillet over medium heat, cook the ground beef (or turkey) until fully browned. Drain excess fat.
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Add Taco Seasoning:
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Stir in taco seasoning and diced tomatoes with green chilies. Cook for 2-3 minutes, mixing well.
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Make the Cheese Sauce:
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In a separate pot, heat milk and cream cheese over medium heat, whisking until the cream cheese melts. Gradually stir in cheddar and Monterey Jack cheese until smooth. Season with salt and pepper.
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Combine Ingredients:
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Add cooked pasta to the cheese sauce and stir. Mix in the seasoned meat mixture until well combined.
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Serve:
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Spoon Taco Mac and Cheese into bowls. Top with sour cream and chopped green onions. Add optional toppings like crushed tortilla chips, jalapeños, or avocado.
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Notes
For a vegetarian version, swap the ground beef for plant-based crumbles or beans.
To add spice, include more jalapeños, hot sauce, or a spicier taco seasoning.
If you prefer a creamier sauce, add extra cream cheese or heavy cream.
For a low-carb version, try zucchini noodles or cauliflower rice instead of macaroni.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Comfort Food, Tex-Mex
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 6-8 servings
- Calories: Approximately 500 calories
