Taco Pasta Delight

Two cherished childhood favorites, creamy mac and cheese and zesty tacos, unite in this incredible Taco Mac and Cheese recipe! Prepare for a Tex-Mex culinary adventure as a rich, cheesy macaroni base perfectly blends with savory, taco-seasoned ground beef and diced tomatoes. It’s a flavor explosion that’s both comforting and exciting, destined to become a new family favorite.

If you’re a fan of Tex-Mex flavors and the irresistible taste of tacos, you’ve come to the right place! We adore recipes that bring a taco twist to classic dishes. For more delicious taco-themed meal ideas, be sure to explore our Taco Pie, this versatile Taco Skillet, or our hearty Taco Casserole. These recipes are perfect for busy weeknights or feeding a crowd, always delivering that satisfying Tex-Mex kick.

The Quest for the Perfect Taco Mac and Cheese

While revisiting my collection of recipes, I rediscovered an early version of taco mac and cheese, originally penned back in 2011. It was clear this recipe was long overdue for a modern update. However, a significant challenge presented itself: many existing “taco mac and cheese” recipes, including my original, often leaned more towards a simple taco pasta dish rather than a truly authentic, creamy macaroni and cheese experience. They typically involved cooking pasta, browning meat, and merely tossing in some cheese at the very end. While tasty, it lacked the luxurious, cohesive cheese sauce that defines a true mac and cheese.

I was determined to create a dish that truly delivered on the promise of combining two beloved comfort foods. My goal was to develop an actual mac and cheese recipe infused with the bold, unmistakable flavors of a classic taco. This meant building a proper, silky-smooth cheese sauce that would envelop every piece of pasta, rather than just sprinkling cheese over a pasta dish.

Thankfully, this culinary challenge wasn’t as daunting as it might seem, primarily because I started with a solid foundation: our family’s absolute favorite Creamy Mac and Cheese recipe. This particular recipe is a weekly request in my household, celebrated for its unparalleled creaminess and rich flavor. My boys literally beg me to make it! By leveraging this proven base, it became surprisingly easy to seamlessly integrate the vibrant Tex-Mex elements. The result is a dinner that’s not only incredibly quick to prepare but also exceptionally filling, deeply satisfying, and immeasurably superior to any boxed alternative you could ever consider.

(Craving more classic mac and cheese? Don’t miss our indulgent Baked Mac and Cheese for another comforting option!)

Key Ingredients for a Standout Taco Mac and Cheese

Crafting the perfect Taco Mac and Cheese starts with selecting quality ingredients that bring both classic comfort and vibrant Tex-Mex flair. Here’s a closer look at what you’ll need and why each component is essential:

• Pasta: For a dish that truly embodies “mac” and cheese, traditional elbow macaroni is our top recommendation. Its small, curved shape is ideal for holding onto that luscious cheese sauce. However, feel free to get creative! Any short-cut pasta like shells, cavatappi, or rotini would also work wonderfully, adding a slightly different texture to the dish.
• Ground Beef: We typically opt for lean ground beef (90/10 or 93/7) to minimize excess fat, which means less draining later. If you use a higher fat percentage, simply drain off any accumulated grease thoroughly after browning the meat and before adding the taco seasoning. This ensures your mac and cheese isn’t oily.
• Taco Seasoning: The heart of the taco flavor comes from a robust taco seasoning. While our homemade taco seasoning blend is our absolute favorite for its fresh, customizable flavor, a good quality store-bought blend works perfectly if you’re looking for convenience. Adjust the amount to your spice preference.
• Butter: Unsalted butter allows you to control the overall saltiness of the dish, especially important when using pre-seasoned ingredients. Salted butter can also be used, but you may need to reduce any additional salt added later. Butter forms the base of our roux, which is crucial for a thick, stable cheese sauce.
• Egg Yolk: This is our “secret weapon” for achieving an incredibly silky, restaurant-quality cheese sauce. The egg yolk helps to emulsify the sauce, preventing it from separating and adding an extra layer of richness and velvety smoothness that truly elevates the dish. Don’t skip this step!
• Evaporated Milk: A pantry staple often overlooked, evaporated milk is key to creating a rich, creamy, and stable cheese sauce without the risk of curdling. It’s concentrated milk, providing an intense creaminess without adding too much liquid. Be careful not to confuse it with sweetened condensed milk! We haven’t tested this recipe with heavy cream or half-and-half, but they might work as alternatives, though the final texture may vary.
• Cheese: For maximum flavor impact, a sharper cheddar cheese will provide a more pronounced cheesy tang. If you prefer a milder, smoother sauce, a mild cheddar is an excellent choice. Our personal preference is medium cheddar, which strikes a perfect balance between flavor and meltability, ensuring a creamy, delicious result. Freshly grating your cheese from a block will always yield a superior melt and texture compared to pre-shredded varieties, which often contain anti-caking agents.
• Rotel (Diced Tomatoes with Green Chiles): Rotel is a fantastic ingredient found in the canned diced tomato aisle of most grocery stores. It’s a flavorful blend of diced tomatoes and zesty green chiles, adding a subtle heat and tang that perfectly complements the taco flavors in this mac and cheese. Make sure to drain it well before adding.
• Salt and Pepper: These fundamental seasonings are crucial for balancing and enhancing all the other flavors. Always taste your dish before serving and adjust salt and pepper to your preference. A final sprinkle can make all the difference!

Step-by-Step Guide: How to Make Taco Mac and Cheese

This recipe comes together quickly, making it an ideal choice for a satisfying weeknight meal. Follow these simple steps to create your own irresistible Taco Mac and Cheese:

• STEP 1: Cook the Pasta. Bring a large pot of generously salted water to a rolling boil. Add your elbow macaroni and cook it according to the package directions until it’s just al dente. This is crucial because the pasta will continue to soften slightly as it sits in the hot cheese sauce, so you don’t want it overcooked at this stage. Once al dente, drain the pasta thoroughly and set it aside in the pot.
• STEP 2: Prepare the Taco Meat. While your pasta is cooking, heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until it’s fully browned and cooked through. If you’re using ground beef with a higher fat content, drain off any excess grease. Stir in half of the taco seasoning until the meat is well coated and fragrant. Remove from heat and set aside.



• STEP 3: Start the Cheese Sauce Base. Return the pot with the drained al dente pasta to medium-low heat. Add the unsalted butter and the single egg yolk. Stir vigorously and continuously until the butter is completely melted and the egg yolk is fully incorporated, coating the pasta without scrambling. This quick, constant stirring is key to achieving a smooth sauce.
• STEP 4: Add Evaporated Milk. Pour in the can of evaporated milk. Stir constantly, allowing the pasta to warm through evenly in the milky base.
• STEP 5: Incorporate the Cheese. Begin adding the grated cheddar cheese, one handful at a time. After each addition, stir constantly until the cheese has completely melted and is smoothly integrated into the sauce before adding the next handful. This gradual addition helps prevent clumping and ensures a perfectly smooth, creamy cheese sauce.
• STEP 6: Finish the Sauce. Once all the cheese has melted, stir in the remaining taco seasoning. Continue to cook and stir over medium-low heat for a few more minutes, allowing the sauce to thicken beautifully to a rich and creamy consistency.



• STEP 7: Combine and Heat Through. Gently fold the cooked, seasoned ground beef and the well-drained Rotel tomatoes and green chiles into the macaroni and cheese.
• STEP 8: Final Seasoning and Serve. Stir everything together until well combined and allow it to heat through for another minute or two. Taste the dish and adjust the seasoning with salt and pepper as needed. Serve immediately while it’s warm and wonderfully creamy!

Tips and Tricks for the Best Taco Mac and Cheese

Elevate your Taco Mac and Cheese with these helpful tips and creative variations:

• Cheese Variations: Don’t be afraid to experiment with your cheese! While cheddar is a classic, try using Colby Jack for a milder, more melty cheese or pepper jack for an added kick of spice. A blend of cheeses can also create a more complex flavor profile. Always opt for freshly grated cheese from a block over pre-shredded bags, as it melts significantly smoother without the starchy coating.
• Serving Temperature: This dish is undeniably at its best when served hot and fresh off the stove. The rich, creamy sauce is at its peak consistency then. As it sits, the pasta will naturally soak up more of the sauce, leading to a slightly thicker consistency. Leftovers are still delicious, but they might not have the same initial cheesiness and fluidity.
• Creative Toppings: Unleash your inner chef with a bounty of Tex-Mex toppings! We love a simple garnish of fresh diced tomatoes and cilantro, but the possibilities are endless. Consider adding a dollop of sour cream or Greek yogurt, a spoonful of your favorite salsa or pico de gallo, creamy guacamole, thinly sliced green onions, pickled jalapeños for extra heat, or even a sprinkle of crushed tortilla chips for a delightful crunch.
• Making Ahead and Storage: While best served fresh, you can prepare the ground beef and taco seasoning mixture ahead of time and store it in the refrigerator for up to 3 days. This significantly cuts down on prep time when you’re ready to make the mac and cheese. Store any leftover Taco Mac and Cheese in an airtight container in the refrigerator for up to 3-4 days.
• Reheating Leftovers: To reheat, gently warm the mac and cheese in a saucepan over low heat, adding a splash of milk or a knob of butter to help bring back some of its creaminess. Stir constantly to prevent sticking and ensure even heating. You can also microwave individual portions, stirring halfway through.
• Spice Level Adjustment: If you love heat, increase the amount of taco seasoning or add a pinch of cayenne pepper or chili powder to the beef. For even more fire, finely dice a fresh jalapeño or serrano pepper and sauté it with the ground beef. If you prefer it milder, use a mild taco seasoning and omit any extra chili.

More Irresistible Ground Beef Recipes

Ground beef is a versatile ingredient that forms the backbone of countless hearty and flavorful meals. If you enjoyed this Taco Mac and Cheese, you’ll love exploring these other fantastic ground beef recipes that are perfect for any weeknight:

• One Pot Ground Beef Stroganoff: A classic comfort dish, made easy with a single pot.
• Ground Beef Enchiladas: Layers of flavor in a satisfying Mexican-inspired bake.
• Hamburger Soup: A warming, hearty soup packed with vegetables and ground beef.
• Taco Burgers: All the flavor of tacos, in a juicy burger patty.
• Penne Pasta Bake: A simple yet delicious pasta dish, perfect for family dinners.
• Beef Tostadas: Crispy, flavorful, and endlessly customizable.

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Taco Mac and Cheese

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Author:
Deborah Harroun

Prep Time:
10 minutes

Cook Time:
20 minutes

Total Time:
30 minutes

Servings:
6 servings

Course:
Main Dish

Cuisine:
Mexican

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Two childhood favorites combined into one – this Taco Mac and Cheese hits all the right notes! A creamy, cheesy mac and cheese is combined with taco seasoned ground beef and tomatoes for a Tex-Mex twist.

Ingredients

• 8 oz elbow macaroni
• 1 pound lean ground beef
• 2 tablespoons taco seasoning, divided
• 2 tablespoons unsalted butter
• 1 egg yolk
• 1 12 oz can evaporated milk
• 8 oz medium cheddar cheese, grated
• 1 10 oz can Rotel, drained
• Salt and pepper to taste

Instructions

1. Bring a large pot of water to a boil. Once boiling, salt generously, then add the pasta. Cook until just al dente, then drain and return to the pot.
2. While the pasta is boiling, cook the ground beef in a skillet, breaking it up as it cooks. Once browned, stir in 1 tablespoon of the taco seasoning. Set aside.
3. Place the pot with the drained pasta over medium heat. Add the butter and the egg yolk and stir vigorously until it is completely combined and the butter is melted.
4. Stir in the evaporated milk. Start adding the cheese, one handful at a time, mixing until the cheese has melted. Once all of the cheese has been added, add the remaining tablespoon of taco seasoning. Cook, stirring constantly, until it has thickened up into a creamy sauce.
5. Add the cooked ground beef and the Rotel. Stir and cook an additional minute or two, until warmed through. Season to taste with salt and pepper.
6. Serve hot.

Recipe Notes:

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should be used as a general guide.

Nutrition Information

Serving:
1/6 of recipe
,

Calories:
435kcal (22%)
,

Carbohydrates:
20g (7%)
,

Protein:
31g (62%)
,

Fat:
25g (38%)
,

Saturated Fat:
14g (88%)
,

Polyunsaturated Fat:
3g
,

Monounsaturated Fat:
1g
,

Trans Fat:
0g
,

Cholesterol:
139mg (46%)
,

Sodium:
555mg (24%)
,

Fiber:
1g (4%)
,

Sugar:
5g (6%)

Keywords:
mac and cheese, macaroni and cheese, taco mac and cheese, tex-mex