Bookmark
Taco mac and cheese is the kind of comfort food that disappears faster than you think possible. With cheesy sauce woven throughout each bite of seasoned beef and pasta, it brings together all the flavors of taco night in a one-pan dinner that is quick to prep and guaranteed to get everyone at the table excited. I love how easily it comes together on a weeknight and how the whole skillet gets wiped clean every single time.
When I first made this on a busy Wednesday, I did not realize how much my family would ask for it again and again. Now it has become a regular on our meal plan and is always a hit during game day or movie night.
Ingredients
- Elbow macaroni or any short tubular pasta: pick a brand that holds sauce well and cooks up al dente
- Lean ground beef: gives the taco mac its signature flavor try to select grass-fed for the best taste
- Yellow onion and fresh garlic: bring the classic foundation of flavor look for firm bulbs and tight cloves
- Taco seasoning: store bought works in a pinch but make sure it is fresh and aromatic
- Unsalted butter and all purpose flour: these build the rich roux for your cheese sauce use high quality butter and sifted flour for smooth results
- Whole milk: delivers creaminess and makes the sauce silky it really is worth using the full fat kind
- Freshly shredded sharp cheddar cheese and colby jack: or swap in Monterey jack for extra meltiness buy cheese in blocks and grate it at home for the best melt and flavor
- Canned pinto beans: add extra protein and Tex Mex flair look for beans that are low sodium and rinse them well
Step-by-Step Instructions
- Brown the Beef
- Cook ground beef in a heavy bottomed skillet over medium heat stirring to break it up until brown and no pink remains. Drain off excess grease and add finely chopped onion garlic and your taco seasoning. Let it cook for another three to four minutes until the vegetables are softened and the flavor fully develops. Set aside the taco meat in a bowl.
- Make the Roux
- In the same skillet set over medium low heat melt butter until it just begins to foam. Sprinkle in flour while whisking constantly and cook for two minutes. The mixture should bubble but not brown. This step is key for a velvety cheese sauce.
- Create the Cheese Sauce
- Slowly pour in the whole milk while whisking to avoid lumps. Let the sauce simmer until it thickens to the consistency of heavy cream about three to five minutes. Lower the heat and add both shredded cheeses in batches stirring until each addition melts smoothly into the sauce.
- Combine Everything
- Return the cooked taco meat to the skillet along with the cooked and drained pasta and rinsed pinto beans. Stir well so that every bit of pasta is coated in the creamy cheese sauce and the beef is evenly distributed.
- Broil or Melt the Topping
- Scatter extra shredded cheese over the top. Place the skillet under a preheated broiler for about two to three minutes or until the cheese on top is bubbling and golden. Watch closely as it browns quickly. If you prefer, cover with a skillet lid and let the cheese melt from the residual heat.
- Serve and Top
- Let the skillet stand for five minutes before serving so the sauce thickens slightly. Spoon into bowls and let everyone add their favorite toppings like chopped tomato diced avocado sour cream cilantro or crushed tortilla chips.
Bookmark
One of my absolute favorite parts of this dish is the gooey cheese pull you get with every bite. The first time my son saw it he was so impressed he insisted it was the best mac and cheese ever and I kind of agree. The cheesy top is also the most fought over at our table.
Storage Tips
Store leftovers in an airtight container in the fridge for up to five days. To reheat add a splash of milk or water and cover loosely in the microwave or heat gently in a skillet to bring the sauce back to life. Freeze extra portions for up to one month and thaw overnight in the fridge before reheating.
Ingredient Swaps
You can swap ground turkey or chicken if you want a lighter take or add a plant-based meat alternative. If you want a different kind of bean black beans work just as well. For spicier flavor add chopped jalapenos with the onions or use pepper jack cheese. Lighten it up by swapping some of the pasta for cooked cauliflower florets. If you need a gluten free version simply use your favorite gluten free noodle and a one to one gluten free flour for the roux.
Serving Suggestions
Great on its own but even better with toppings. Spoon some fresh pico de gallo or salsa on top for a burst of brightness. Chopped green onions and cilantro make it taste especially fresh. If you are making it for game day scatter over some sliced pickled jalapenos and serve with crunchy tortilla chips on the side for dipping. Try it with a squeeze of lime or a few splashes of hot sauce if you like extra zing.
Bookmark
A Bit of History
The mash up of Tex Mex flavors and classic mac and cheese shows how beloved comfort foods get reinvented over time. Taco inspired pastas have roots in casual American cooking from the 1980s when home cooks started blending favorite family meals. This version keeps all the spirit of taco night but in a cozy skillet of creamy pasta.
Frequently Asked Questions
- → What pasta works best for this dish?
Short tubular shapes like elbow macaroni, penne, or ziti hold the cheese sauce especially well and create the best texture in each bite.
- → Can I make it spicier?
Yes! Add diced jalapeños or a pinch of cayenne with the onions for extra heat, or use pepper jack cheese for added spice.
- → What toppings should I add?
Popular toppings include diced tomatoes, avocado slices, salsa, fresh cilantro, sour cream, green onions, or crunchy tortilla chips.
- → Is it possible to use a different protein?
Absolutely. Ground chicken, turkey, or shredded salsa chicken work well as substitutes for ground beef in this dish.
- → How do I store and reheat leftovers?
Keep leftovers in an airtight container in the refrigerator for up to five days. Reheat gently on the stovetop, in the oven, or microwave. Add a splash of broth or water if the cheese sauce thickens too much.
- → Can this be made low-carb?
Swap cooked cauliflower for pasta to enjoy a lower-carb version while keeping all the cheesy and savory flavors.