Taco Mac And Cheese
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.
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.
Notes
For additional spicy flavor, add a dash of hot sauce or chipotle powder. Substitute ground turkey for a lighter option. Keep leftovers refrigerated for up to 4 days.
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