Description
Taco Mac & Cheese: When Comfort Foods Collide
A creamy, cheesy, taco-seasoned macaroni dish that’s bold, kid-friendly, and ready in a flash.
Ingredients
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1 lb (450 g) ground beef (80/20 preferred; ground turkey, chicken, or chorizo works too)
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8 oz elbow macaroni (or cavatappi, shells, rotini)
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1 packet taco seasoning (or homemade blend)
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½ cup water
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2 cups shredded cheddar cheese, freshly shredded
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½ cup milk (whole milk preferred)
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1 tbsp butter
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1 small onion, diced (optional)
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Salt to taste
Optional toppings: sour cream, chopped cilantro, diced tomatoes, red onion, jalapeños, black olives, lime wedges
Instructions
Step 1: Cook Pasta
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Boil macaroni in salted water until just al dente. Drain and drizzle with a little oil to prevent sticking.
Step 2: Brown the Beef
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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.
Step 3: Drain Excess Fat
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Remove most of the fat, leaving about 1 tbsp for flavor.
Step 4: Make the Taco Base
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Reduce heat to medium. Sprinkle taco seasoning over beef, pour in water, and stir, scraping browned bits from the skillet. Simmer 2–3 min until sauce thickens.
Step 5: Combine Pasta and Sauce
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Lower heat to low. Add cooked pasta, butter, and milk. Stir to combine and heat through.
Step 6: Add Cheese
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Gradually stir in shredded cheddar, one handful at a time, until fully melted and creamy. Keep heat low to avoid grainy or oily sauce.
Step 7: Taste & Serve
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Adjust salt if needed. Serve hot with your favorite toppings.
Notes
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Grate your own cheese: Avoid pre-shredded for smoother sauce.
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Low & slow: Melt cheese on low heat to prevent clumping.
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Make-ahead: Assemble and refrigerate for up to 2 days; reheat gently with a splash of milk.
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Adjust spice: Use mild seasoning, halve the packet, or add cream cheese to mellow heat.
- Prep Time: 10 min
- Cook Time: 20 mins
Nutrition
- Calories: 500 cal Per Serving
- Fat: 29 g
- Carbohydrates: 35 g
- Protein: 28 g