Taco Macaroni and Cheese blends the comfort of creamy pasta with the bold, savory flavors of seasoned taco filling. Each bite is layered with tender noodles, spiced beef, and a rich cheese sauce. It’s a crowd-pleaser for family dinners, game days, or casual gatherings.
Why Taco Macaroni and Cheese Works
Combining classic macaroni and cheese with taco-inspired ingredients creates a dish that’s both familiar and exciting. The creamy cheddar sauce balances the zesty taco seasoning, while diced tomatoes and green chilies lend moisture and tang. Toppings transform each serving into a personalized experience, adding crunch, freshness, or heat.
Key Benefits:
- Ready in under an hour
- Customizable toppings
- Stores and reheats well
- Adaptable for dietary needs
Ingredients
Below is a breakdown of the main components you’ll need, along with suggestions for swaps and add-ons.
| Ingredient | Purpose | Notes |
|---|---|---|
| Elbow macaroni (12 oz) | Base pasta | Penne or shells work too |
| Ground beef (1 lb) | Protein & taco flavor | Ground turkey or plant-based crumbles work |
| Onion (1 medium, diced) | Savory aroma | Red or yellow onions are fine |
| Garlic (2 cloves, minced) | Flavor depth | Garlic powder in a pinch |
| Taco seasoning (2-3 tbsp) | Signature taco taste | Store-bought or homemade |
| Diced tomatoes with green chilies (1 can, 10 oz) | Juicy, tangy element | Rotel or similar |
| Butter (3 tbsp) | Base for roux | Salted or unsalted |
| All-purpose flour (3 tbsp) | Thickens cheese sauce | Gluten-free blend if needed |
| Whole milk (2 cups) + Heavy cream (1/2 cup) | Creamy, rich sauce | 2% milk or half-and-half are alternatives |
| Sharp cheddar (2 cups, shredded) | Cheesy tang, body | Freshly shredded melts best |
| Monterey Jack (1 cup, shredded) | Mild, gooey melt | Colby Jack or Mexican blend are ok |
| Salt and black pepper | Balances flavors | To taste |
Recommended Toppings:
- Sliced green onions
- Sliced or diced jalapeños
- Chopped fresh cilantro
- Diced avocado
- Sour cream or Greek yogurt
- Crushed tortilla chips or corn chips
- Salsa or hot sauce
Step-by-Step Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add elbow macaroni and stir. Cook until al dente, about 7-8 minutes, checking pasta texture at 6 minutes. Drain and set aside; drizzle with a bit of oil to prevent sticking.
2. Prepare the Taco Meat
Heat a large, deep skillet over medium-high heat. Add ground beef, breaking it up with a wooden spoon. Cook for 4-5 minutes, until browned. If using a lean cut, you may have little to no grease; otherwise, drain excess fat.
Add diced onion and saute until softened, about 3 minutes. Stir in minced garlic and cook for 1 minute. Sprinkle taco seasoning evenly, mixing well, then fold in the diced tomatoes with green chilies (including juices). Reduce heat and simmer for 3-4 minutes to blend flavors. Remove from heat.
3. Make the Cheese Sauce
In a separate large saucepan, melt butter over medium heat. Sprinkle flour over melted butter, whisking constantly to create a smooth roux. Cook for 1-2 minutes, allowing the mixture to bubble gently but not brown.
Gradually pour in milk and cream, whisking to incorporate. Keep whisking until the sauce thickens, about 4-5 minutes. Reduce heat to low. Add shredded cheddar and Monterey Jack, a handful at a time, stirring fully to melt after each addition. Season with salt and pepper.
4. Put it All Together
Add drained macaroni to the cheese sauce and stir well. Fold in the taco beef mixture, ensuring even coverage. If the mixture seems thick, splash in a bit of milk; for a looser dish, add more diced tomatoes.
5. (Optional) Bake for a Golden Finish
For a bubbly, golden top, preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish. Spread the mac and cheese evenly, topping with extra cheddar or Monterey Jack if desired. Bake, uncovered, 15-20 minutes until the cheese is melted and golden at the edges.
6. Add Toppings and Serve
Spoon portions into bowls. Let everyone customize their plates with toppings. Crushed tortilla chips add crunch, sour cream cools the heat, and avocado keeps it refreshing. A squeeze of lime over the top brings it all together.
Tips and Variations
- Control the Spice: Select mild, medium, or spicy taco seasoning. Add diced jalapeños or swap in hot Rotel for extra heat. For less heat, use plain diced tomatoes.
- Cheese Choices: Fresh-shredded cheese melts smoother than pre-shredded varieties, which often contain anti-caking agents.
- Meat Substitutions: Try ground turkey, chicken, or meatless crumbles. For a vegetarian option, mix black beans, pinto beans, or lentils with the taco sauce in place of meat.
- Double the Batch: Suitable for meal prep. Assemble in advance and bake later.
- Baking Option: The oven step is optional, but baking builds those enticing crispy bits on top.
Storage and Reheating
Refrigeration
Let leftovers cool to room temperature. Transfer to an airtight container and refrigerate for up to 4 days.
Freezing
Portion mac and cheese into freezer-safe bags or containers. Lay flat for quick freezing and thawing. Freeze for up to 3 months. For single servings, divide before freezing.
Reheating
For best texture, reheat in the oven, covered with foil, at 350°F for 15-20 minutes. Add a splash of milk before reheating to restore creaminess. The microwave works for quick meals; heat in 30-second bursts, stirring and adding extra milk as needed.
FAQ
Can I make this gluten-free?
Yes, use gluten-free pasta and a gluten-free flour blend for the roux.
Is it spicy?
That depends on your seasoning and toppings. Use mild taco seasoning and skip jalapeños for a milder version.
What’s the best way to shred cheese?
Block cheese, grated by hand, melts better than most bagged varieties.
How do I make this ahead?
Assemble the dish up to the baking step, cover, and refrigerate. Bake when ready to serve.
Taco Macaroni and Cheese brings together the creamy comfort of homemade mac and cheese with the delicious kick of taco night. It’s a reliable choice for busy weeknights and relaxed weekend meals alike, easy to customize for anyone at the table. Whether you serve it as a one-pot skillet or baked casserole, this dish disappears fast—so don’t expect leftovers to last long.
Taco Macaroni and Cheese
Spice up dinner with this easy taco macaroni and cheese! Enjoy tender pasta, ground beef, onions, tomatoes, taco seasoning, and cheese. It’s a true fiesta!
Ingredients
- 3 cloves garlic, minced
- 1 small onion, diced
- optional toppings: green onions, diced avocado, fresh cilantro, crushed tortilla chips, sour cream, hot sauce
- salt and pepper to taste
- 1 cup shredded Monterey Jack cheese
- 2 cups shredded sharp cheddar cheese
- 1 pound ground beef
- 1 pound elbow macaroni
- 1 1/2 cups whole milk
- 3 tablespoons all-purpose flour
- 3 tablespoons butter
- 1 cup heavy cream
- 1 (1 ounce) packet taco seasoning
- 1 (10 ounce) can diced tomatoes with green chilies
Instructions
- Bring a large pot of salted water to a boil. Cook the macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet over medium-high heat, brown the ground beef until no pink remains. Drain any excess fat.
- Add the diced onion and cook until softened, about 3–4 minutes. Add minced garlic and cook for 1 more minute. Sprinkle in the taco seasoning, stirring to coat the meat and onions well.
- Stir in the diced tomatoes (with juices). Simmer on low for a few minutes to let the flavors meld, then remove from heat.
- In a large pot, melt the butter over medium heat. Sprinkle in the flour and whisk constantly for about 1–2 minutes, until the flour is golden and smells slightly nutty. Gradually whisk in the milk and cream, continuing to whisk until the sauce thickens (about 4–5 minutes).
- Lower the heat and add shredded cheddar and Monterey Jack cheese, stirring until melted and smooth. Season with salt and pepper to taste.
- Stir the cooked macaroni and taco meat mixture into the cheese sauce. Mix thoroughly until everything is well-coated.
- For a baked version, preheat the oven to 350°F. Transfer the mac and cheese to a greased 9x13-inch baking dish. Top with extra shredded cheese if desired. Bake for 15–20 minutes or until bubbly and golden on top.
- Top with your favorite taco-inspired toppings like green onions, diced avocado, crushed tortilla chips, sour cream, and cilantro.