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–+ servings
A skillet filled with taco macaroni and cheese.

Taco Mac and Cheese

Print Recipe
This taco mac and cheese recipe comes together quickly, in one pan, and combines the best of both worlds. Picky eater approved!
Course Dinner
Cuisine American, Tex-Mex
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 servings
Calories 548
Author Dorothy Bigelow

Ingredients

  • 1 tablespoon olive oil
  • 1 medium yellow onion diced
  • 3 cloves garlic minced
  • 1 pound (454g) ground beef
  • 1 packet (1oz/30g) taco seasoning (or 2-3 tablespoons of homemade taco seasoning*)
  • Salt and black pepper to taste
  • 8 oz (225g) elbow macaroni uncooked
  • 1 cup chunky salsa (or Rotel)
  • 2 cups low-sodium beef broth
  • 1 cup milk
  • 1 ½ cups shredded cheddar cheese

    grated from the block if possible; we have also used Mexican cheese blend
with good results

  • 2 tablespoons cream cheese
 or ¼ cup thick sour cream
  • Chopped cilantro for topping (optional)

Instructions

  • Heat olive oil in a large, deep skillet over medium-high heat. Add onion and cook 3-4 minutes, or until softened. Add garlic and cook until fragrant (about 30-60 seconds).
  • Add the ground beef and cook until browned, breaking it apart as it cooks.
    Ground beef in a skillet with onion and garlic.
  • Drain excess fat, then stir in taco seasoning and season lightly with salt and pepper.
    A skillet filled with seasoned ground beef.
  • Add macaroni, salsa, broth, and milk. Stir well, making sure the pasta is submerged.
    Adding macaroni, broth, milk, and salsa to a skillet.
  • Bring to a simmer, cover, and cook for 10-12 minutes, stirring every couple of minutes. If the liquid reduces too quickly, add a splash of broth. If it’s too loose at the end, simmer uncovered for an additional 1-2 minutes.
  • Reduce the heat to low and stir in shredded cheese and cream cheese. Mix until melted and smooth. Taste and adjust seasoning.
    Adding cheese and cream cheese to a skillet with cooked macaroni.
  • Serve topped with chopped cilantro and enjoy! (See recipe notes for more topping ideas**).
    A skillet filled with taco mac and cheese and garnished with cilantro.

Notes

Storage: Leftovers keep well in the refrigerator for up to 3 days when stored in an airtight container. The sauce gets thicker as it chills, so add some milk or broth when reheating to thin the sauce.
Using ground turkey or ground chicken: This recipe can easily be made with your favorite ground poultry. You may need to add a bit of extra oil to the skillet to prevent sticking.
*Homemade taco seasoning: Combine the following in a small bowl:
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • pinch of cayenne
 
Different pasta types: Any short pasta shape works in this recipe. Small shells, rotini, penne, or cavatappi are good alternatives.
**More topping ideas: Chopped green onions, diced tomatoes, sliced jalapeños, crushed tortilla chips, or a dollop of sour cream.

Nutrition

Calories: 548kcal | Carbohydrates: 39g | Protein: 28g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 1171mg | Potassium: 682mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1170IU | Vitamin C: 5mg | Calcium: 295mg | Iron: 3mg