Easy 30-Minute Taco Mac and Cheese Recipe

This creamy taco mac and cheese comes together in just 30 minutes with bold taco flavors, tender pasta, and a rich homemade cheese sauce—perfect for busy weeknights!

 

Easy Taco Mac and Cheese Recipe

• Just 30 minutes and one pan for a quick, satisfying dinner!
• Cheesy, savory, and packed with taco-seasoned beef and Rotel for a flavor explosion!

Ingredients for Taco Mac and Cheese

• Elbow Macaroni Noodles: The perfect pasta shape for soaking up the creamy cheese sauce. You can substitute small shells or rotini.
• Ground Beef (80/20): Adds richness and flavor; leaner beef or ground turkey also work well, but won’t have quite as much flavor.
• Taco Seasoning: Brings all the classic Tex-Mex spices. You can use store-bought or my easy homemade taco seasoning.
• Rotel Tomatoes: Adds acidity and a little spice. Substitute with a can of diced tomatoes and chopped jalapeño if needed.
• Butter: Helps create the roux for a creamy cheese sauce.
• Flour: Thickens the sauce. All-purpose flour works best here.
• Half and Half: Makes the cheese sauce extra rich and creamy. Whole milk or a mix of milk and cream can also be used.
• Mustard Powder: Adds depth and enhances the cheese flavor without being overpowering. It won’t taste like mustard – I promise!
• Spices: Garlic powder and onion powder are my go-to’s for bumping up the flavor of this mac and cheese. Use freshly minced garlic or fresh diced onion if you prefer – just saute them for a few minutes in the butter before you add the flour!
• Shredded Sharp Cheddar Cheese: Melts into a smooth, flavorful sauce. Monterey Jack or a Mexican cheese blend also work.

How to Make Taco Mac and Cheese

Cook the macaroni: Boil the pasta just until al dente, according to package instructions. Drain and set aside.

Brown the beef: In a large sauté pan over medium-high heat, cook the ground beef, crumbling it as it browns.

Add taco flavor: Stir in taco seasoning and Rotel tomatoes. Simmer for a couple of minutes to thicken slightly, then set aside. Wipe out the pan.

Make a roux: In the same pan, melt butter over medium-low heat. Whisk in flour and cook for about 2 minutes.

Add liquid: Gradually whisk in half and half until smooth and creamy.

Season the sauce: Stir in mustard powder, garlic powder, onion powder, salt, and pepper.

Melt the cheese: Add shredded cheddar a handful at a time, stirring until fully melted.

Combine pasta and sauce: Stir in the cooked macaroni until evenly coated.

Add the taco meat: Mix in the seasoned ground beef mixture. Taste and adjust seasoning as needed.

Garnish and serve: Top with chopped cilantro and green onion before serving.

Tips for Making Taco Mac and Cheese

• Use freshly shredded cheese for the smoothest sauce—pre-shredded cheese can make it grainy.
• Don’t overcook the pasta since it’ll cook a bit more once mixed with the hot sauce.
• Want a spicier kick? Add a dash of cayenne or hot sauce to the cheese sauce.

Make-Ahead Instructions

• You can make the taco beef mixture and cheese sauce a day in advance.
• Store them separately in airtight containers and reheat gently before combining with freshly cooked pasta.

Storing Leftovers

Leftovers can be stored in an airtight container in the fridge for up to 4 days.

Freezing Taco Mac and Cheese

• Freeze cooled portions in freezer-safe containers for up to 2 months.
• Thaw in the fridge overnight before reheating.
• The freezing and thawing process will affect the texture of the pasta, but it will still taste delicious.

Reheating Taco Mac and Cheese

• Add a splash of milk or half and half before reheating to loosen up the sauce.
• Reheat gently in a saucepan over medium heat until warmed through.
• You can also reheat in the microwave in 30-60 increments until warmed through.

Serving Suggestions

• street corn pasta salad
• cheesy smoked queso
• shredded beef tacos
• cheesy street corn flatbread
• crispy mini chicken tacos

Try these easy pasta recipes next!

Print