Here is a warm, easy meal your whole family will enjoy. Read on to learn how to make a simple Taco Macaroni and Cheese that cooks in one pot and tastes great.
INTRODUCTION
Taco Macaroni and Cheese is a fun twist on two favorite foods. It blends classic mac and cheese with bold taco flavors. This dish cooks in one pot. That means less mess and more time to eat. If you like quick meals that taste like home, you will like this dish. For more easy and healthy meal ideas you can pair with this, see this list of delicious and healthy high protein lunch recipes for more inspiration.
WHY YOU WILL LOVE THIS RECIPE
You will love this Taco Macaroni and Cheese for many simple reasons. It cooks fast. It uses common ingredients you may already have. The pasta soaks up taco spice and salsa. The cream cheese and cheddar make a rich, smooth sauce. Kids and adults both tend to like it. You can change toppings to match what you have. This recipe is flexible and forgiving. You can also make it in one pot on the stove and save time on clean up. If you want a lighter salad to serve with it, try a quick cottage cheese and chickpea salad like the one found in this addictive cottage cheese chickpea power salad recipe.
HOW TO MAKE Taco Macaroni and Cheese
This recipe is simple and direct. First you brown the onion and beef. Then you add broth, salsa, spice, and the dry pasta. The pasta cooks in the flavored liquid. When it is done, you stir in the cream cheese and most of the cheddar. Melt the cheese until the sauce is smooth. Finish with more cheese and your favorite toppings. The full step-by-step is below.
EQUIPMENT NEEDED
- Dutch oven or large heavy pot with lid
- Wooden spoon or heat-safe spatula
- Measuring cups and spoons
- Cutting board and knife
- Cheese grater
- Colander (if you choose to drain beef fat)
Ingredients You’ll Need :
- Olive oil – For sautéing the onion and browning the beef
- White onion – Adds sweetness and depth of flavor
- Ground beef – The protein base of this dish
- Salt and black pepper – Essential seasonings
- Beef broth – Creates the cooking liquid for the pasta
- Salsa – Brings moisture and taco flavor
- Taco seasoning – The flavor powerhouse of this recipe
- Garlic powder – Adds extra savory depth
- Pasta shells – Perfect for catching all that cheesy sauce
- Cream cheese – Makes the sauce extra creamy
- Cheddar cheese – For that classic mac and cheese flavor
- Sour cream (optional garnish)
- Crushed corn chips (optional garnish)
- Sliced avocado (optional garnish)
- Diced tomatoes (optional garnish)
- Sliced green onions (optional garnish)
- Chopped cilantro or parsley (optional garnish)
STEP-BY-STEP INSTRUCTIONS :
- Heat the olive oil in a Dutch oven over medium-high heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes.
- Add the ground beef along with salt and pepper. Use a wooden spoon to break up any chunks as it cooks. When the beef is no longer pink, drain the fat from the pan. This usually takes about 6-8 minutes.
- Stir in the beef broth, salsa, taco seasoning, garlic powder, and uncooked pasta shells. Make sure everything is well combined.
- Put the lid on the pot and reduce the heat to low. Let the mixture cook for about 15 minutes, stirring every 5 minutes to prevent sticking. The pasta should absorb most of the liquid during this time.
- Remove the lid and check if the liquid has been absorbed. If there’s still excess moisture, leave the lid off and cook for a few more minutes to let it steam off.
- Turn off the heat and add the cream cheese and 2 cups of shredded cheddar. Stir until the cheese is completely melted and creates a creamy sauce. Save that extra cup of cheese for topping.
- Sprinkle the remaining cheese on top and add your favorite garnishes like sour cream, crushed chips, avocado, tomatoes, green onions, or cilantro.
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HOW TO SERVE Taco Macaroni and Cheese
Serve this Taco Macaroni and Cheese hot from the pot. Spoon it into shallow bowls so the pasta can cool a bit. Add a dollop of sour cream for creaminess. Sprinkle crushed corn chips to add a nice crunch. Add sliced avocado for a soft, cool bite. You can also serve it with a bright side salad to balance the richness. If you like a warm side, try corn tortillas or baked beans. For more ideas on warm side dishes, a baked cream cheese chicken taquitos dish pairs well and you can learn how to make it from this baked cream cheese chicken taquitos recipe.
STORAGE & FREEZING : Taco Macaroni and Cheese
To store in the fridge: let the dish cool to room temperature. Place it in an airtight container. It will keep for 3 to 4 days. Reheat on the stove over low heat. Add a splash of broth or milk to loosen the sauce if it looks thick.
To freeze: cool completely and put in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before reheating. Reheat in a pot over low heat and add a little broth to help the sauce return to a creamy texture.
SERVING SUGGESTIONS
- Top with sour cream and chopped green onions for a classic look.
- Add diced tomatoes and cilantro for fresh bright notes.
- Serve with a side salad of lettuce, cucumber, and lime juice to cut the richness.
- Offer hot sauce at the table for extra heat.
- For crunch, serve with crushed corn chips or baked tortilla strips.
VARIATIONS
- Vegetarian: Swap the ground beef for cooked lentils or crumbled tofu. Use vegetable broth instead of beef broth.
- Chicken Taco Mac: Use cooked shredded chicken in place of ground beef. It works well with the same spices and salsa.
- Spicy: Add a can of diced green chiles or some chopped jalapeño when you add the salsa.
- Cheesy Blend: Mix pepper jack with cheddar for a spicier, melty sauce.
- Creamy Tex-Mex: Stir in a spoon of Mexican crema or extra sour cream for a silkier sauce.
- One for the oven: Transfer to a baking dish, top with extra cheese and chips, and bake at 375°F until bubbly for a crisp top.
For a fall or casserole style menu idea to serve alongside this dish, you could include a hearty bake like the autumn butternut squash and Italian sausage casserole found here: autumn butternut squash and Italian sausage casserole.
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FAQs
Q: Can I use a different pasta shape?
A: Yes. Small shapes like elbow macaroni or small shells work best. They hold the sauce well.
Q: Do I need to brown the beef first?
A: Yes. Browning adds flavor. It also cooks off extra fat. If you use lean beef, you may not need to drain it.
Q: Can I make this dairy free?
A: For dairy free, use a vegan cream cheese and a dairy-free shredded cheese. Use plant milk as needed to thin the sauce.
Q: How do I keep the pasta from sticking?
A: Stir every few minutes while it cooks. Use low heat and enough broth so the pasta can move in the pot.
Q: Can I bake this after making it on the stove?
A: Yes. Place in a baking dish. Top with cheese and chips. Bake at 375°F for 10 to 15 minutes until bubbly.
MAKE-AHEAD TIPS FOR Taco Macaroni and Cheese
- Prep the onion and shred the cheese the day before. Store them in separate containers in the fridge.
- Brown the beef and cool it. Store in an airtight container for up to 2 days. When ready, combine with fresh broth and pasta and finish the dish.
- If you plan to freeze, assemble and freeze before adding the fresh garnish. Reheat fully and then add avocado and chips at serving time.
- If you want to speed up dinner, use pre-cooked shredded chicken or store-bought cooked meat. Add it when you mix in the cream cheese so it heats through.
Taco Macaroni and Cheese
Ingredients
Method
- Heat the olive oil in a Dutch oven over medium-high heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes.
- Add the ground beef along with salt and pepper. Use a wooden spoon to break up any chunks as it cooks. When the beef is no longer pink, drain the fat from the pan. This usually takes about 6-8 minutes.
- Stir in the beef broth, salsa, taco seasoning, garlic powder, and uncooked pasta shells. Make sure everything is well combined.
- Put the lid on the pot and reduce the heat to low. Let the mixture cook for about 15 minutes, stirring every 5 minutes to prevent sticking. The pasta should absorb most of the liquid during this time.
- Remove the lid and check if the liquid has been absorbed. If there’s still excess moisture, leave the lid off and cook for a few more minutes to let it steam off.
- Turn off the heat and add the cream cheese and 2 cups of shredded cheddar. Stir until the cheese is completely melted and creates a creamy sauce. Save that extra cup of cheese for topping.
- Sprinkle the remaining cheese on top and add your favorite garnishes like sour cream, crushed chips, avocado, tomatoes, green onions, or cilantro.