Taco Macaroni and Cheese

This taco mac and cheese brings together two beloved classics in one irresistible dish!

Think melty cheddar, a creamy sauce, and perfectly seasoned taco meat, all coming together in one glorious bite. 

And if you’re like me and love toppings, go wild! I’m talking crushed tortilla chips for crunch, a dollop of sour cream, and avocado to keep things fresh. 

You’ll wonder why this combination wasn’t in your life sooner. It’s a true winner! 

WANT TO SAVE THIS RECIPE?

Enter your email below & we'll send it straight to your inbox.

Why You’ll Love This Taco Macaroni and Cheese

Quick Preparation: This recipe is ready in under an hour, making it an ideal option for busy evenings when you need a delicious meal fast.

Versatile Toppings: The dish allows for a variety of optional toppings. Try sliced green onions, diced avocado, chopped cilantro, crushed tortilla chips, sour cream, and salsa or hot sauce.

Bold, Savory Taste: The combination of taco-seasoned beef, sharp cheddar, and Monterey Jack cheese creates a rich, savory dish.

Easy One-Skillet Option: This dish can be made in just one skillet to minimize cleanup.

Ingredients

• Elbow Macaroni: Its curved shape captures both the sauce and meat mixture.
  
• Ground Beef: It provides hearty protein and traditional taco flavor.
  
• Onion and Garlic: They add savory depth and essential flavor to the meat mixture.
  
• Taco Seasoning: It transforms ordinary ground beef into taco-flavored meat.
  
• Diced Tomatoes with Green Chilies: They add moisture, tanginess, and mild heat to balance the richness of the cheese sauce and meat.
  
• Whole Milk and Heavy Cream: It creates a rich, creamy base for the cheese sauce.
  
• Butter: It adds richness and helps thicken the cheese sauce.
  
• All-Purpose Flour: It thickens the milk mixture into a proper cheese sauce.
  
• Sharp Cheddar and Monterey Jack Cheese: Sharp cheddar provides bold flavor. Monterey Jack offers excellent melting properties and a mild taste.
  
• Salt and Pepper: To enhance all other flavors in the dish. 

How to Make Taco Macaroni and Cheese

Follow these simple steps to make this incredible mac and cheese.

1. COOK the macaroni in salted boiling water until al dente. Drain and set aside.

2. BROWN the ground beef and cook the onion in a large skillet over medium-high heat.

3. STIR in garlic for 1 minute, then add taco seasoning and diced tomatoes with juices. Simmer briefly, then remove from the heat.

4. MELT the butter in a large pot, whisk in flour, and cook for 1–2 minutes. Gradually whisk in the milk and cream, cooking until thickened (4–5 minutes).

5. MELT shredded cheddar and Monterey Jack into the sauce a little at a time. Season with salt and pepper to taste.

6. COMBINE macaroni, taco meat mixture, and cheese sauce in the pot. Mix until well-coated.

7. BAKE option: Preheat oven to 350°F. Transfer to a greased 9×13-inch dish, top with extra cheese, and bake for 15–20 minutes until bubbly and golden.

8. TOP with taco-inspired garnishes like green onions, avocado, crushed tortilla chips, sour cream, or cilantro. Enjoy!

Tips for the Best Taco Macaroni and Cheese

These tried-and-true tips will make your mac and cheese shine.

• Ditch the fat. After browning the ground beef, drain any excess fat to avoid a greasy dish.
  
• Spice it up or down. Adjust the taco seasoning to your heat preference—mild, medium, or hot. Add jalapeños or hot sauce if you like it really spicy.
  
• Choose your favorite cheese. Use a combination of cheddar and Monterey Jack for a balanced flavor. Or feel free to substitute with Colby Jack or a Mexican cheese blend for variety.
  
• Ditch the bagged stuff. Avoid pre-shredded cheese as it contains anti-caking agents that can affect the creaminess of the sauce.
  
• Experiment and have fun. Use ground turkey for a leaner option. Or substitute the meat with black beans, pinto beans, or tofu for a vegetarian version.

How to Store

Have leftover mac and cheese? Keep it fresh with these tips.

To Store: Place the taco mac and cheese in an air-tight container and refrigerate for up to 4 days. Let it cool completely before storing to prevent excess moisture buildup.

To Freeze: Store in freezer-safe containers or bags for up to 3 months, portioning into individual servings for easier reheating. Let thaw overnight in the refrigerator before reheating.

To Reheat: Warm in a 350°F oven for 15-20 minutes until hot and bubbly, adding a splash of milk to restore creaminess. For quicker results, microwave individual portions with a splash of milk, stirring occasionally until heated through.

Taco Macaroni and Cheese

Course: Main CourseCuisine: American

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

686

kcal

Spice up dinner with this easy taco macaroni and cheese! With tender pasta, ground beef, onions, tomatoes, taco seasoning, and cheese, it’s a true fiesta!

WANT TO SAVE THIS RECIPE?

Enter your email below & we'll send it straight to your inbox.

Ingredients

• 1 pound elbow macaroni

• 1 pound ground beef

• 1 small onion, diced

• 3 cloves garlic, minced

• 1 (1 ounce) packet taco seasoning

• 1 (10 ounce) can diced tomatoes with green chilies

• 1 1/2 cups whole milk

• 1 cup heavy cream

• 3 tablespoons butter

• 3 tablespoons all-purpose flour

• 2 cups shredded sharp cheddar cheese

• 1 cup shredded Monterey Jack cheese

• salt and pepper to taste

• optional toppings: green onions, diced avocado, fresh cilantro, crushed tortilla chips, sour cream, hot sauce

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 9×13-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.

Notes

• Feel free to switch up the cheeses to suit your taste. Colby Jack or a Mexican blend cheese also works well.
• Use mild, medium, or hot taco seasoning, depending on your preference, and add jalapeños or hot sauce if you like it really spicy.
• Substitute the ground beef with black beans, pinto beans, or even crumbled tofu.