Description
Taco Mac and Cheese is a delicious and comforting one-pot meal that combines the creamy richness of classic mac and cheese with the bold, zesty flavors of tacos. This recipe features elbow macaroni and ground meat cooked with taco seasoning, diced tomatoes with green chilies, and a blend of cheddar and Monterey Jack cheeses, all simmered together to create a flavorful and hearty dish perfect for weeknight dinners.
Ingredients
Scale
Pasta
- 8 ounces elbow macaroni
Meat and Vegetables
- 1 pound ground beef or ground turkey
- 1 small onion, finely chopped
- 2 garlic cloves, minced
Seasonings and Add-ins
- 1 packet taco seasoning or 2 tablespoons homemade taco seasoning
- 1 can (14.5 oz) diced tomatoes with green chilies, drained
- 1/2 cup milk
- 2 cups shredded cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 1 tablespoon olive oil
- 1/4 cup chopped fresh cilantro
Optional Toppings
- Sliced jalapeños
- Sour cream
- Diced avocado
Instructions
- Cook Pasta: Cook the elbow macaroni according to the package instructions until al dente. Drain well and set aside.
- Sauté Aromatics: In a large skillet, heat the olive oil over medium heat. Add the finely chopped onion and minced garlic and sauté for about 3 minutes, or until softened and fragrant.
- Cook Meat: Add the ground beef or ground turkey to the skillet. Cook until browned, breaking the meat apart with a spoon to ensure even cooking.
- Add Seasoning and Tomatoes: Stir in the taco seasoning and drained diced tomatoes with green chilies. Cook for another 2 to 3 minutes, allowing the flavors to meld and the mixture to heat through.
- Combine Pasta and Cheese: Reduce the heat to low. Add the cooked macaroni, milk, shredded cheddar, and Monterey Jack cheeses to the skillet. Stir continuously until the cheese melts and coats the macaroni evenly.
- Garnish and Serve: Remove from heat and sprinkle chopped fresh cilantro on top. Serve with optional toppings like sliced jalapeños, sour cream, or diced avocado for added flavor and texture.
Notes
- For extra flavor, add a pinch of smoked paprika or chili powder to the cheese sauce.
- Substitute ground beef with plant-based crumbles to make a vegetarian version.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Use gluten-free pasta to adapt this recipe for a gluten-free diet.
