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Taco Macaroni and Cheese

A fun twist on mac and cheese infused with bold taco flavors, cooked in one pot for easy clean-up.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon Olive oil For sautéing the onion and browning the beef
  • 1 medium White onion Adds sweetness and depth of flavor
  • 1 pound Ground beef The protein base of this dish
  • 1 teaspoon Salt Essential seasonings
  • 1 teaspoon Black pepper Essential seasonings
  • 4 cups Beef broth Creates the cooking liquid for the pasta
  • 1 cup Salsa Brings moisture and taco flavor
  • 3 tablespoons Taco seasoning The flavor powerhouse of this recipe
  • 1 teaspoon Garlic powder Adds extra savory depth
  • 2 cups Pasta shells Perfect for catching all that cheesy sauce
  • 4 ounces Cream cheese Makes the sauce extra creamy
  • 3 cups Cheddar cheese For that classic mac and cheese flavor
Optional Garnishes
  • 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

Method
 

Preparation
  1. 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.
  2. 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.
  3. Stir in the beef broth, salsa, taco seasoning, garlic powder, and uncooked pasta shells. Make sure everything is well combined.
Cooking
  1. 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.
  2. 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.
Finishing
  1. 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.
  2. Sprinkle the remaining cheese on top and add your favorite garnishes like sour cream, crushed chips, avocado, tomatoes, green onions, or cilantro.

Notes

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.