Taco Mac and Cheese
This Taco Mac and Cheese is the perfect mashup of classic comfort food and bold Tex-Mex flavors. Creamy, cheesy macaroni pairs with zesty taco-seasoned beef, diced tomatoes, and green chilies for a flavor-packed skillet meal that’s quick, customizable, and absolutely satisfying.
Equipment
- Large Skillet
- Saucepan
- Pot
Ingredients
Main Ingredients
- 12 oz elbow macaroni cooked al dente
- 1 lb ground beef or turkey
- 1 packet taco seasoning (about 2 tablespoons)
- 1 can diced tomatoes with green chilies 10 oz, drained
- 1 1/2 cups cheddar cheese shredded
- 1 cup Monterey Jack cheese shredded
- 1 1/2 cups milk
- 4 oz cream cheese cubed
- 1/2 cup sour cream
- salt and pepper to taste
Garnish and Toppings
- 2 green onions sliced
- optional toppings tortilla chips, jalapeños, cilantro, diced avocado
Instructions
- Bring a large pot of salted water to a boil and cook elbow macaroni until just al dente. Drain and set aside.
- In a large skillet, cook the ground beef over medium heat until browned and crumbly. Drain excess grease if necessary.
- Add taco seasoning and drained diced tomatoes with green chilies to the beef. Simmer for 2–3 minutes.
- In a separate saucepan, heat milk over medium heat. Add cream cheese and stir until melted and smooth. Add cheddar and Monterey Jack cheeses, whisking until the sauce is creamy.
- Combine pasta and beef mixture with the cheese sauce. Fold in sour cream and season with salt and pepper to taste.
- Serve hot, garnished with green onions and any optional toppings like crushed tortilla chips, jalapeños, cilantro, or avocado.
Notes
Feel free to swap the meat, try different cheeses, or stir in veggies or beans for extra variety. This dish freezes well and reheats beautifully.