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Taco Mac and Cheese

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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!

  • Author: Kylie
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Main Dish
  • Method: Stove Top
  • Cuisine: American

Ingredients

Units Scale
  • 8 ounces elbow macaroni noodles
  • 1 pound ground beef (80/20)
  • 1 packet (3 tablespoons) taco seasoning
  • 10 ounce can Rotel tomatoes
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1.5 cups half and half
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 8 ounces shredded sharp cheddar cheese
  • chopped cilantro and sliced green onion for garnish
  • Kosher salt
  • black pepper

Instructions

  1. Cook elbow macaroni according to package directions just until al dente.
  2. Heat a large saute pan over medium-high heat. Add ground beef and cook, crumbling with a spatula, until browned and cooked through.
  3. Stir in taco seasoning and Rotel tomatoes and let simmer for a couple minutes to thicken. Set aside and clean out the pan.
  4. Melt butter in the clean large saute pan over medium-low heat. Once it bubbles, add flour and cook, whisking constantly for about 2 minutes.
  5. Slowly whisk in half and half until the mixture is smooth and creamy. Stir in mustard powder, garlic powder, and onion powder along with a few large pinches of salt and a couple pinches of pepper.
  6. Gradually stir in shredded cheese until it melts.
  7. Stir in cooked elbow macaroni until it’s well coated in the sauce.
  8. Stir in taco meat mixture. Season to taste with salt and pepper.
  9. Garnish with chopped cilantro and sliced green onion and serve!
  10. If you loved this recipe, please leave a 5-star review and rating below!

Equipment

Notes

  • 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.

Nutrition

  • Serving Size:
  • Calories: 353
  • Sugar: 3.8 g
  • Sodium: 322.3 mg
  • Fat: 15.2 g
  • Carbohydrates: 28.8 g
  • Fiber: 1.5 g
  • Protein: 24.2 g
  • Cholesterol: 71.8 mg

Find it online: https://midwestfoodieblog.com/taco-mac-and-cheese/