This Taco Mac and Cheese starts with ground beef, pasta, and a can of Rotel (pantry staples) and ends being a creamy, cheesy dinner where everyone cleans their plate and asks for more! My picky kids love it, and beg for this at least once a week.
The cream cheese melts right into the sauce, giving it that cozy mac-and-cheese feel with taco flavor mixed in. It is a one-pot dinner made right on your stovetop that’s ready in about 30 minutes, made with simple ingredients you probably already have.
Try my one pan Chicken Enchilada Pasta, or my epic freezer friendly Baked Ziti, too!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
This is the kind of weeknight dinner that checks all the boxes. It’s easy, cheesy, kid approved, and everything cooks in one pot. Cleanup is a breeze and leftovers reheat like a dream.
- Easy and delicious. Simple ingredients, straightforward steps, and nothing fussy. If you can brown beef and stir pasta, you’ve got this.
- Family friendly. The flavors are cozy and familiar, with just enough taco flavor to keep things interesting. Use mild Rotel for a kid friendly version everyone will eat at family dinner.
- One pot. Everything cooks in the same pot, including the pasta. Fewer dishes and way less cleanup at the end of the night.
- Adaptable. Swap the protein, adjust the heat, or add in extras like corn or black beans. It’s flexible without turning into a whole project.
- Ready fast. On the table in about 30 minutes, which makes it perfect for a weeknight meal when dinner needs to happen now.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Ground beef. I use lean ground beef. If you use an 80/20 blend, you’ll need to drain the extra grease that will produce. Just swish a paper towel around the pan and it’ll be fine. Ground turkey works too.
- Taco seasoning. A quick way to get all the classic taco flavors. Grab a packet, or make your own taco seasoning.
- Elbow macaroni. Any kind of short pasta will do.
- Rotel. This is canned tomatoes with added green chiles. Adds flavor, moisture, and a little heat. Salsa works too if that is what you have. Enchilada sauce can also be used if that’s what you have on hand. It will make it less chunky though.
- Beef broth. Adds savory flavor. Vegetable broth works in a pinch.
- Shredded cheese. Cheddar cheese or a Mexican cheese blend melt smoothly. I prefer to shred mine off a block for the best meltability. Mozzarella can be used, but it makes it super stretchy.
- Cream cheese. Makes everything extra creamy and helps the sauce thicken. You could also use Velveeta if you have it on hand. Sour cream will also add some creaminess.
How to make Taco Macaroni and Cheese
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Start by browning the ground beef in a large skillet or Dutch oven. Break it up as it cooks (drain any excess grease if needed) then add the diced onion and garlic. Cook everything together until the beef is fully browned and the onion has softened. This is where the flavor starts, so let it hang out for a few minutes.
Once the beef mixture looks good, stir in the taco seasoning, uncooked pasta, Rotel, beef broth, and milk. It will look very liquidy at first and that’s exactly what you want. Bring it to a gentle boil, then lower the heat, cover, and let it simmer until the pasta is tender and most of the liquid has been absorbed.
When the pasta is cooked, turn the heat down low and stir in the shredded cheese and cream cheese. Keep stirring until everything melts into a smooth, creamy sauce that coats the pasta. At this point, taste and season with salt and pepper if needed.. Finish with chopped cilantro if you like and serve it up while it’s hot and cozy.
Troubleshooting Guide – Common Problems and Solutions
- Pasta still a little hard. Add a splash of broth, cover it back up, and let it cook a few more minutes.
- Too thick. Stir in a little milk until it looks creamy again.
- Too thin. Let it simmer uncovered for a couple minutes or add a handful more cheese. You really can’t go wrong with more cheese.
- Cheese not melting smoothly. Turn the heat down before adding it. Cheese hates high heat.
- Needs more flavor. Add a little more taco seasoning or a pinch of salt and taste again. A little hot sauce never hurts, either.
Frequently Asked Questions
Can I use ground turkey instead of beef?
Yes. It works great and keeps the dish a little lighter.
Can I add veggies?
You are in charge! Corn, black beans, or diced bell peppers all go well with the taco flavor.
Can I use regular diced tomatoes?
Yes, but the green chilies add a lot of flavor. Add a small can of green chilies if you have it.
Kylee’s Notes
- Give it a stir every few minutes so the pasta cooks evenly and nothing sticks.
- If the sauce starts getting too thick, splash in a little milk to loosen it up.
- Like it extra saucy? Add another 1/2 cup of broth toward the end.
- Want more heat? Use hot Rotel or toss in some diced jalapenos.
- Shredding your own cheese helps it melt smoother, but pre-shredded still works on a busy night.
How to store leftovers
Store left overs in the fridge in an airtight container for up to 4 days.
For freezing, place cooled portions in freezer safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
More recipes to love:
Want more Easy Pasta Recipes?
- Chili Mac with Turkey. We’re bringing childhood back! Lightened-up with turkey vs beef, and made in one pan – this one is a family favorite!
- Skillet Mac & Cheese. Comfort food at its finest, this skillet mac & cheese is so easy! Just the skillet and a pasta pot, the and a quick broil, and this is ready FAST!
- Easy Cheesy Chicken Tomato Pasta. Quick to make, and super tasty – this recipe uses just 6 ingredients (mainly pantry staples) is yummy and kid-friendly to boot! The whole family will enjoy this one!
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Taco Mac and Cheese
Ingredients
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 medium onion
- 3 cloves garlic
- 2 tablespoons taco seasoning (or 1 packet)
- 8 oz elbow macaroni (about 2 cups, uncooked)
- 1 can Rotel diced tomatoes and green chilies (or 10 ounces salsa)
- 2 cups beef broth
- 2 cups milk
- 2 cups shredded cheese (cheddar or Mexican blend)
- 4 ounces cream cheese (softened and cubed)
- chopped cilantro (optional)
Directions
- Get prepped: Dice 1 medium onion, mince 3 cloves garlic, and cube 4 ounces cream cheese.
- Cook the beef: Heat the 1 tablespoon olive oil in a large skillet or pot over medium heat. Add 1 pound ground beef and cook until browned, breaking it up as it cooks. Drain if needed.
- Add the onion and garlic: Stir in the diced onion and cook until it softens. Add the garlic and cook for about a minute until it smells good.
- Season it up: Add 2 tablespoons taco seasoning and mix everything together.
- Add pasta and liquids: Add 8 oz elbow macaroni, 1 can Rotel diced tomatoes and green chilies (or salsa), 2 cups beef broth, and 2 cups milk. Stir to combine.
- Simmer: Bring to a gentle boil, then lower the heat and cover. Cook for about 12 minutes, stirring now and then, until the pasta is tender and most of the liquid is absorbed.
- Make it cheesy: Stir in 2 cups shredded cheese and cream cheese until smooth and creamy.
- Finish and serve: Taste and adjust seasoning if needed. Top with chopped cilantro if you like it.
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Notes
- Stir every few minutes so the pasta cooks evenly.
- If the sauce gets too thick, splash in a little milk.
- If you want it saucier, add an extra 1/2 cup broth.
- For more heat, use hot Rotel or add diced jalapenos.
- Shred your own cheese for the smoothest sauce.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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