If you’ve ever found yourself torn between taco night and a cozy bowl of creamy pasta, let me introduce you to the best of both worlds: Taco Mac and Cheese. This wildly satisfying dish marries all the zesty, bold flavors of tacos with the dreamy, gooey comfort of classic macaroni and cheese. Every bite brings together seasoned beef, a silky cheese sauce, and punchy hits of salsa, making it a crave-worthy weeknight dinner that will unite taco lovers and mac and cheese devotees alike.
Ingredients You’ll Need
Each ingredient in Taco Mac and Cheese plays a starring role—so don’t be tempted to skip any! These are the simple, staple items that add layers of flavor, contrast, and that irresistible Tex-Mex flair.
- Elbow macaroni (8 ounces): The shape holds onto the luscious cheese sauce perfectly, creating that classic comfort food texture.
- Olive oil (1 tablespoon): Just a little oil gets the beef browning beautifully, adding richness right from the start.
- Ground beef (1/2 pound): This is what brings the taco spirit to your bowl; swap with turkey or plant-based ground for a lighter take!
- Taco seasoning (1 packet, 1 ounce): The magic mix of spices that delivers all those punchy taco flavors with zero fuss.
- Water (1/4 cup): Helps the seasoning meld with the beef, creating a saucy, flavorful filling.
- Butter (2 tablespoons): The foundation for a rich roux, which is key to a velvety cheese sauce.
- All-purpose flour (2 tablespoons): Whisked into butter, it thickens the sauce just enough for maximum creaminess.
- Milk (1 1/2 cups): Gives the cheese sauce its luxurious, smooth character.
- Cheddar cheese, shredded (1 1/2 cups): Melts into bold, familiar mac and cheese flavor—use sharp for extra punch!
- Monterey Jack cheese, shredded (1/2 cup): Adds creaminess and a delicate, stretchy melt.
- Salsa (1/2 cup): Don’t skip this! It brightens the cheese sauce with a pop of juicy tomato and subtle heat.
- Salt and pepper (to taste): A pinch at the end brings all the flavors into focus.
- Optional toppings—sour cream, green onions, tomatoes, jalapeños: These let everyone customize their bowl for even more fun.
How to Make Taco Mac and Cheese
Step 1: Cook the Pasta
Start by boiling the elbow macaroni according to the package instructions until it’s perfectly al dente. Drain the cooked pasta and set it aside. It’s the backbone of Taco Mac and Cheese, and you want it tender but still a touch firm so it won’t get mushy after mixing in the sauce.
Step 2: Brown the Beef
In a large skillet, heat your olive oil over medium and toss in the ground beef. Brown it thoroughly, breaking it up as it cooks for small, saucy bits in every bite. If there’s extra fat, drain it away, so you don’t end up with a greasy dish.
Step 3: Add Seasoning and Simmer
Sprinkle the taco seasoning over the browned beef, then pour in the water. Stir it all together, letting the mixture simmer for 2 to 3 minutes. This thickens up into a flavorful base that brings the classic taco flavor to your mac and cheese.
Step 4: Make the Cheese Sauce
While the beef is soaking up all that spice, melt the butter in a separate saucepan over medium heat. Whisk in the flour and let it cook for a minute, giving you a blond roux. Slowly add the milk, whisking constantly to avoid any lumps, until the sauce thickens and coats your spoon nicely—this takes about 3-4 minutes.
Step 5: Melt in Cheeses and Salsa
Reduce the heat to low and stir in both cheddar and Monterey Jack cheeses along with the salsa. Mix until the cheeses melt into the sauce and it turns glossy and smooth. Season with salt and pepper to taste; this is the soul of Taco Mac and Cheese, so don’t be shy about tasting and adjusting.
Step 6: Combine Everything
Now for the best part: combine the cheese sauce, seasoned taco beef, and cooked macaroni right in your skillet. Stir until every noodle is coated in gooey, spicy cheese, and every bite gets a bit of beef and sauce magic. It’s bubbly, colorful, and ready to serve hot.
How to Serve Taco Mac and Cheese
Garnishes
No bowl of Taco Mac and Cheese is complete without a little extra flair on top! Dollops of sour cream, a sprinkle of sliced green onions, fresh diced tomatoes, or a few jalapeño slices let everyone at the table add their own signature.
Side Dishes
This dish is bold and filling, but it pairs beautifully with a crisp green salad, roasted corn, or a side of black beans. If you’re serving a crowd, set out a bowl of tortilla chips for scooping up every last bite of cheesy goodness.
Creative Ways to Present
You can spoon Taco Mac and Cheese into small ramekins for easy party bites, stuff it into bell pepper halves and bake, or even use it as a hearty taco filling. Leftovers work brilliantly as a topper for nachos or even a twist on stuffed baked potatoes!
Make Ahead and Storage
Storing Leftovers
Store any leftover Taco Mac and Cheese in an airtight container in the fridge. It keeps well for up to three days, and the flavors seem to meld together even more over time, making the dish irresistible for second-day lunches.
Freezing
If you want to keep some on hand for another busy night, Taco Mac and Cheese can be frozen. Divide into freezer-friendly containers, let it cool completely, and freeze for up to two months. Just know the cheese sauce may be a little less creamy after thawing, but a splash of milk when reheating brings it right back.
Reheating
Reheat portions in the microwave or on the stovetop over low heat. Add a splash of milk if it’s looking thick, and stir occasionally until heated through and just as creamy as day one.
FAQs
Can I use a different type Main Course
Absolutely! While elbow macaroni gives you that classic mac and cheese vibe, any short pasta like shells, rotini, or penne will work in Taco Mac and Cheese. The important thing is that the shape holds onto the sauce.
What’s the best way to make it spicier?
To crank up the heat, try stirring chopped jalapeños into the cheese sauce or using a spicy salsa. A bit of hot sauce or a pinch of crushed red pepper will wake things up too.
Can I make Taco Mac and Cheese vegetarian?
Yes! Swap in your favorite plant-based ground meat or even use black beans or lentils seasoned with the taco seasoning packet for the same hearty flair without the beef.
What kind of cheese is best for melting?
A mix of sharp cheddar and Monterey Jack is perfect for this dish—they both melt smoothly and add that great stretchy, cheesy quality. Feel free to experiment with pepper jack or Colby for extra character.
Can I prepare Taco Mac and Cheese ahead of time?
You can definitely assemble everything except the final bake and keep it refrigerated for a day. For best results, stir in a little extra milk or cheese when reheating to ensure the sauce stays silky.
Final Thoughts
This Taco Mac and Cheese is truly a weeknight hero—easy, nostalgic, and loaded with flavor, it’s the dish you’ll want to make again and again. Whether you’re feeding picky eaters, meal-prepping for busy days, or just craving some cheesy Tex-Mex magic, give this recipe a try. Trust me, your taste buds will thank you!
Print
Taco Mac and Cheese Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Tex-Mex
- Diet: Non-Vegetarian
Description
Taco Mac and Cheese is a delicious Tex-Mex twist on classic macaroni and cheese, combining cheesy goodness with seasoned ground beef and salsa for a flavorful and satisfying meal.
Ingredients
For the Macaroni:
- 8 ounces elbow macaroni
- 1 tablespoon olive oil
For the Taco Beef:
- 1/2 pound ground beef
- 1 packet (1 ounce) taco seasoning
- 1/4 cup water
For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1/2 cup salsa
- Salt and pepper to taste
Optional Toppings:
- Sour cream
- Sliced green onions
- Diced tomatoes
- Jalapeños
Instructions
- Cook the Macaroni: Cook the macaroni according to package directions until al dente. Drain and set aside.
- Prepare the Taco Beef: In a large skillet, heat olive oil and brown the ground beef. Drain excess fat, add taco seasoning and water. Simmer until thickened.
- Make the Cheese Sauce: In a saucepan, melt butter, whisk in flour, then slowly add milk. Cook until thickened. Stir in cheddar, Monterey Jack, and salsa until smooth. Season with salt and pepper.
- Combine and Serve: Mix the cheese sauce, taco beef, and macaroni in the skillet until coated. Serve warm with optional toppings.
Notes
- You can substitute ground turkey or a plant-based ground for a lighter version.
- For extra heat, add chopped jalapeños or hot salsa.
Nutrition
- Serving Size: 1 bowl
- Calories: 520
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 29 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 90 mg
