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Creamy, cheesy fusion makes this Taco Mac And Cheese a weeknight hero—bold taco flavors and gooey pasta, all in one pot and ready in under 30 minutes. Everyone from kids to grandparents will devour this Mexican-inspired comfort food with a playful twist.
Why You’ll Love This Recipe
- No oven needed—just your stovetop and a single pans’ worth of magic.
- Ready in under 30 minutes—perfect for busy weeknights or last-minute meals.
- One-pot wonder—fewer dishes, more time for family (or Netflix).
- Kid-friendly taco vibes—spice level you control, squeals of delight you can’t.
- Cheesy, creamy goodness—because mac and cheese fans deserve a fiesta.
- Budget-friendly comfort food—ground beef and pantry staples keep costs low.
- Mexican-inspired flavor without extra fuss—think cumin, chili, and salsa.
- Crowd-pleaser at potlucks—people rave when you bring a fusion recipe.
Ingredients
- 8 oz (about 2 cups) elbow macaroni (gluten-free if needed)
- 1 lb lean ground beef (90/10; or ground turkey for a lighter touch)
- 1 Tbsp olive oil (extra virgin adds depth)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 (1 oz) packet taco seasoning (or DIY: 1½ tsp chili powder, 1 tsp cumin, ½ tsp paprika, pinch of oregano)
- 2 cups low-sodium chicken broth (or vegetable broth)
- 1 cup milk (whole, 2%, or your favorite plant-based option)
- 2 cups shredded cheddar cheese (plus extra for topping—Sargento is a go-to)
- 1 cup salsa (mild or medium, chunky style)
- Salt and pepper to taste
- Fresh cilantro leaves and sliced jalapeños for garnish (optional)
- Sour cream for serving (optional)
Directions
- Warm the pan. Heat olive oil in a large, heavy-bottomed skillet over medium heat. Let it shimmer—that’s your cue it’s ready.
- Sauté aromatics. Add onion and garlic, stirring for about 2 minutes until fragrant and soft. You’ll smell that sweet onion scent right away.
- Brown the beef. Toss in ground beef, breaking it apart with a spatula. Cook until no pink remains and edges are lightly golden—about 5 minutes. Drain excess fat if needed.
- Season it up. Sprinkle taco seasoning over the meat, stirring to coat evenly. Let spices toast for 30 seconds. This little step wakes up the flavor.
- Add liquids and pasta. Pour in chicken broth and milk, then stir in macaroni. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 10–12 minutes, stirring occasionally so pasta doesn’t stick.
- Cheese time. When pasta is tender and liquid is mostly absorbed, sprinkle in shredded cheddar. Stir until melted and velvety—this is where the magic happens. If sauce seems too thick, splash in a bit more broth or milk.
- Salsa swirl. Fold in salsa, tasting for salt and pepper. If you like extra kick, add a dash of hot sauce or a pinch of chipotle powder.
- Garnish & serve. Top with cilantro, jalapeño slices, and a dollop of sour cream. Scoop into bowls and watch everyone dig in.
Servings & Timing
Makes 4–6 generous servings
Prep Time: 10 minutes (chopping’s quick when you keep onion and garlic pre-minced in fridge)
Cook Time: 20 minutes (including pasta simmer)
Total Time: 30 minutes—your fastest route to cheesy, taco-flavored bliss
Variations
- Chicken Taco Mac: Swap ground beef for shredded rotisserie chicken and cut the simmer time by a few minutes.
- Veggie-Loaded: Skip meat; stir in drained black beans and corn for fiber and color.
- Spicy Sriracha Kick: Drizzle 1 Tbsp sriracha into the sauce before adding cheese.
- Three-Cheese Fiesta: Blend cheddar with pepper jack and Monterey Jack for extra oomph.
- Slow-Cooker Version: Layer beef, spices, liquids, and uncooked pasta in a 4-quart crockpot; cook on low for 2–3 hours.
- Low-Carb Swap: Use spiralized zucchini noodles and skip the milk—add cream cheese for richness.
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portioned bags or containers for up to 2 months—just don’t overfill; pasta expands.
Reheating: Thaw overnight in the fridge if frozen. Rewarm on the stove over low heat, stirring in a splash of milk or broth to bring back creaminess. Microwave on medium power in 1-minute bursts, stirring in between.
FAQs
Q: Can I make this dairy-free?
A: Yes—swap milk for unsweetened oat milk and cheese for your favorite plant-based shreds; flavor holds up nicely.
Q: My sauce turned out too thin—help!
A: Stir in a little extra cheese off-heat or let it simmer uncovered for a minute to thicken.
Q: What if I only have ground turkey?
A: Ground turkey works great—just brown it the same way and maybe add an extra pinch of salt.
Q: Any tips for a vegetarian version?
A: Use meatless crumble or lentils; add extra salsa and beans to boost texture and protein.
Q: Is this kid-friendly?
A: Totally—just hold back on jalapeños and choose mild salsa. You’ll see little smiles all around.
Q: Can I prep ingredients ahead?
A: Absolutely—chop veggies and measure spices the night before; store in the fridge for a stress-free cook the next day.
Q: How can I make extra cheesy leftovers?
A: Stir in a handful of cheese before reheating, then broil briefly in an oven-safe dish for a melty crust.
Q: What sides pair well?
A: A crisp green salad, tortilla chips with guacamole, or simple steamed veggies for a balanced plate.
Conclusion
Taco Mac And Cheese brings the best of two worlds together: creamy pasta and bold taco spice, all in one kid-friendly, quick meal. It’s the kind of comfort food that feels like a warm hug after a busy day. Give it a try tonight, leave a comment below, and don’t forget to explore my other fusion recipes—like Cheesy Quesadilla Dip—you’ll love them just as much!
Taco Mac And Cheese
Ingredients
- 8 oz elbow macaroni gluten-free if needed
- 1 lb lean ground beef 90/10; or ground turkey for a lighter touch
- 1 Tbsp olive oil extra virgin adds depth
- 1 small yellow onion finely diced
- 2 cloves garlic minced
- 1 oz packet taco seasoning or DIY: 1½ tsp chili powder, 1 tsp cumin, ½ tsp paprika, pinch of oregano
- 2 cups low-sodium chicken broth or vegetable broth
- 1 cup milk whole, 2%, or your favorite plant-based option
- 2 cups shredded cheddar cheese plus extra for topping—Sargento is a go-to
- 1 cup salsa mild or medium, chunky style
- Salt and pepper to taste
- Fresh cilantro leaves and sliced jalapeños for garnish (optional)
- Sour cream for serving (optional)
Instructions
- Heat olive oil in a large, heavy-bottomed skillet over medium heat. Let it shimmer—that’s your cue it’s ready.
- Add onion and garlic, stirring for about 2 minutes until fragrant and soft.
- Toss in ground beef, breaking it apart with a spatula. Cook until no pink remains and edges are lightly golden—about 5 minutes. Drain excess fat if needed.
- Sprinkle taco seasoning over the meat, stirring to coat evenly. Let spices toast for 30 seconds.
- Pour in chicken broth and milk, then stir in macaroni. Bring to a gentle boil, then reduce heat to medium-low. Cover and simmer for 10–12 minutes.
- When pasta is tender and liquid is mostly absorbed, sprinkle in shredded cheddar. Stir until melted and velvety. If sauce seems too thick, splash in a bit more broth or milk.
- Fold in salsa, tasting for salt and pepper. Add extra kick if desired with hot sauce or chipotle powder.
- Top with cilantro, jalapeño slices, and a dollop of sour cream. Scoop into bowls and enjoy.
