Why Make This Recipe
Taco Mac & Cheese is a fun and tasty twist on two favorite dishes: mac and cheese and tacos. It’s easy to make and combines creamy cheese with the bold flavors of taco seasoning and savory meat. This dish is perfect for busy weeknights, family gatherings, or whenever you’re craving something comforting and delicious. Plus, it’s a crowd-pleaser that both kids and adults can enjoy!
How to Make Taco Mac & Cheese
Ingredients
- 1 lb (450 g) ground beef (80/20 preferred; ground turkey, chicken, or chorizo works too)
- 8 oz elbow macaroni (or cavatappi, shells, rotini)
- 1 packet taco seasoning (or homemade blend)
- ½ cup water
- 2 cups shredded cheddar cheese, freshly shredded
- ½ cup milk (whole milk preferred)
- 1 tbsp butter
- 1 small onion, diced (optional)
- Salt to taste
Directions
- Boil macaroni in salted water until just al dente. Drain and drizzle with a little oil to prevent sticking.
- Heat a large skillet over medium-high. Cook ground beef (and onion, if using), breaking into crumbles, until no longer pink and onions are translucent.
- Remove most of the fat, leaving about 1 tbsp for flavor.
- Reduce heat to medium. Sprinkle taco seasoning over beef, pour in water, and stir, scraping browned bits from the skillet. Simmer for 2–3 minutes until sauce thickens.
- Lower heat to low. Add cooked pasta, butter, and milk. Stir to combine and heat through.
- Gradually stir in shredded cheddar, one handful at a time, until fully melted and creamy. Keep heat low to avoid a grainy or oily sauce.
- Adjust salt if needed. Serve hot with your favorite toppings.
How to Serve Taco Mac & Cheese
Serve Taco Mac & Cheese hot straight from the pan. You can top it with your favorite taco toppings like diced tomatoes, chopped onions, jalapeños, sour cream, or avocado. This dish also goes well with a side of tortilla chips or a simple salad to balance the richness.
How to Store Taco Mac & Cheese
If you have leftovers, let the dish cool down to room temperature. Transfer Taco Mac & Cheese to an airtight container and store it in the refrigerator for up to 3 days. To reheat, you can microwave it in short intervals, stirring frequently, until hot. You can also add a splash of milk to prevent it from drying out.
Tips to Make Taco Mac & Cheese
- For a spicier version, consider adding diced green chilies or a few drops of hot sauce.
- Experiment with different cheeses! Try pepper jack or a mix of cheeses for extra flavor.
- Adding vegetables like bell peppers or corn can enhance both the flavor and nutrition of the dish.
- If you want a crunchy topping, sprinkle some crushed tortilla chips on top before serving.
Variation
Try making a vegetarian version by using plant-based ground meat or extra beans. You can also replace the beef with shredded chicken for a different taste.
FAQs
Can I use a different type of pasta?
Yes, you can use any pasta shape you like, such as shells, cavatappi, or rotini.
Can I make this dish ahead of time?
Yes! You can prepare the mac and cheese and store it in the refrigerator. Just reheat it when you are ready to serve.
Is there a way to make it healthier?
You can use whole wheat pasta and leaner meat, such as ground turkey or chicken. Adding more vegetables is also a great way to increase its nutritional value.
Taco Mac & Cheese
Ingredients
Main Ingredients
- 1 lb ground beef (80/20 preferred; ground turkey, chicken, or chorizo works too) Can substitute with other meats.
- 8 oz elbow macaroni (or cavatappi, shells, rotini) Any pasta shape can be used.
- 1 packet taco seasoning (or homemade blend) Adjust seasoning to taste.
- ½ cup water For taco sauce consistency.
- 2 cups shredded cheddar cheese, freshly shredded Other cheeses like pepper jack can be used.
- ½ cup milk (whole milk preferred) Adjust according to preference.
- 1 tbsp butter
- 1 small onion, diced (optional) Adds flavor to the meat.
- to taste Salt Adjust according to preference.
Instructions
Preparation
- Boil macaroni in salted water until just al dente. Drain and drizzle with a little oil to prevent sticking.
Cooking
- Heat a large skillet over medium-high. Cook ground beef (and onion, if using), breaking into crumbles, until no longer pink and onions are translucent.
- Remove most of the fat, leaving about 1 tbsp for flavor.
- Reduce heat to medium. Sprinkle taco seasoning over beef, pour in water, and stir, scraping browned bits from the skillet. Simmer for 2–3 minutes until sauce thickens.
- Lower heat to low. Add cooked pasta, butter, and milk. Stir to combine and heat through.
- Gradually stir in shredded cheddar, one handful at a time, until fully melted and creamy. Keep heat low to avoid a grainy or oily sauce.
- Adjust salt if needed. Serve hot with your favorite toppings.