Taco Macaroni and Cheese brings the bold flavors of taco night straight into a creamy, cheesy mac and cheese bowl! Imagine perfectly seasoned ground beef mingling with tender pasta and ooey-gooey melted cheese—all cooked up in one pot for a quick, hassle-free meal. It’s comfort food turned up a notch: rich, satisfying, and ready in about 35 minutes, making it a lifesaver for busy evenings. Finish it with a spoonful of sour cream, a bit of salsa, or a handful of fresh cilantro for a burst of extra flavor. If you’re a fan of both tacos and mac and cheese, this recipe is your new go-to, effortlessly combining the best of both worlds into one delicious, family-friendly dish.
What You’ll Need
Ground beef: The rich, savory foundation that gives this dish its hearty, comforting bite. I love how it adds a meaty depth without overpowering the other flavors.
Cheese: A rich blend of sharp cheddar and velvety cream cheese creates a mac and cheese that’s decadently creamy and full of cheesy goodness. They melt together perfectly to create that gooey, dreamy texture.
Beef broth: Using a good-quality beef broth really boosts the flavor. If you want to go all-in, my homemade bone broth recipe works wonders here, adding a subtle richness.
Salsa: This is where you can tailor the heat — whether you prefer mild, medium, or hot, salsa brings a bright, tangy kick that wakes up the whole dish.
Taco seasoning: I keep it simple with a store-bought packet for convenience, but making your own blend is a fun way to customize the spice profile exactly how you like it.
Onion and garlic: These classic aromatics build a savory base, lending a gentle sweetness and depth that make every bite satisfying.
Pasta shells: I like using pasta shells for their perfect little pockets that catch the cheese sauce, but macaroni or any small pasta shape will do just fine.
Optional garnishes: Crushed corn chips add a satisfying crunch, while dollops of sour cream, fresh tomatoes, creamy avocado slices, or even a sprinkle of cilantro make the dish feel fresh and festive.
How to Cook Taco Macaroni and Cheese
Brown the ground beef: Start by heating a little oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook it until it turns tender and releases a savory aroma. Then add the ground beef, seasoning it lightly with salt and pepper. Cook, stirring occasionally, until the meat is fully browned and there’s no pink left. Pour off any extra grease to avoid making the dish too oily.
Add the flavorful ingredients: Next, pour in your broth, salsa, and a generous sprinkle of taco seasoning along with the pasta. Give everything a good stir to combine. Cover the pot and let it simmer gently for about 15 minutes, stirring every now and then so nothing sticks, allowing the pasta to absorb all those tasty flavors.
Cook off the liquid: Once the pasta is tender, remove the lid and let the mixture cook a little longer until most of the liquid has evaporated, leaving you with a thick, saucy base.
Stir in the cheese and wrap it up: Once you’ve taken the pot off the heat, mix in the cream cheese, stirring until it’s fully melted and blended into the sauce, making everything rich and creamy. Then mix in a good handful of shredded cheese for that rich, gooey texture. Serve it right away, topping each plate with extra cheese and your favorite garnishes — think fresh cilantro, sliced jalapeños, or a dollop of sour cream for that perfect finishing touch.
Variation Ideas
Ground beef: You can easily swap this out with ground turkey, chicken, or pork—whatever you have on hand. If you’ve got some leftover taco meat from taco night, that works great too and adds even more flavor with less effort.
Broth: Beef broth adds richness, but if you’re going with a leaner meat like turkey or chicken, chicken broth is a better match—it keeps things balanced and doesn’t overpower the lighter flavors.
Salsa: Use what you love! Whether you like a little kick or a lot of heat, you can go with mild, medium, or hot salsa—it all comes down to your spice tolerance. Chunky or smooth doesn’t matter either—it all melts into the dish nicely.
Taco seasoning: If you don’t have a packet on hand, no problem. Just sprinkle in a blend of what you’ve got—think chili powder, cumin, garlic powder, onion powder, oregano, salt, pepper, maybe a dash of paprika. It’s super customizable, and you can tweak it to fit your taste.
Taco Macaroni and Cheese Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small white onion finely diced
- 1 pound ground beef
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2½ cups beef broth low sodium recommended
- 1 cup chunky salsa your favorite kind—mild, medium, or hot
- 1 packet taco seasoning use a pre-made mix or your favorite homemade version
- 1 teaspoon garlic powder
- 3 cups dry pasta shells
- 4 ounces cream cheese softened
- 3 cups shredded cheddar cheese either sharp or medium will work perfectly.
Optional Toppings:
- A dollop of sour cream
- Crushed corn chips or tortilla strips for crunch
- Fresh avocado slices
- Diced ripe tomatoes
- Chopped green onions
- Fresh cilantro or parsley finely chopped
Instructions
- Pour a bit of olive oil into a large Dutch oven and warm it over medium-high heat until it begins to shimmer. Once it’s shimmering, toss in the chopped onion and sauté it until it turns soft and slightly golden.
- Add the ground beef to the pot, along with a good pinch of salt and some freshly cracked black pepper. Stir the meat with a wooden spoon, breaking it into small pieces as it cooks and browns. Once there’s no pink left, carefully drain off the excess grease so the dish doesn’t end up too heavy.
- Now stir in the beef broth, your favorite salsa (chunky or smooth—go with what you love), taco seasoning, garlic powder, and dry pasta. Mix everything well so the flavors start to come together.
- Put the lid on the pot and turn the heat down to low. Allow it to simmer softly for about 15 minutes, stirring every few minutes to prevent the pasta from sticking and to ensure it cooks evenly.
- After about 15 minutes, check on the pasta. Once the majority of the liquid has been absorbed, it’s ready to serve. If it still looks a bit soupy, take the lid off and let it simmer for a few extra minutes so the extra moisture can cook off.
- Once the pasta is cooked and the sauce has thickened up, turn off the heat. Stir in the cream cheese along with 2 cups of shredded cheddar (or your favorite cheese combination). Keep mixing until the cheese melts completely, creating a smooth, creamy sauce that clings to every piece of pasta and beef.
- When you're ready to serve, sprinkle the remaining cheese over the top while it's still hot so it melts slightly. Feel free to finish it off with your favorite toppings—think sliced jalapeños, green onions, a dollop of sour cream, or even crushed tortilla chips for a bit of crunch.
