Taco Mac and Cheese is a fun twist on two classic favorites—tacos and creamy mac and cheese. It’s packed with melted cheese, hearty pasta, seasoned taco beef, and a little kick of taco spices that make every bite exciting. The combination of gooey cheese and zesty taco flavor makes it a comforting dish that’s easy to love.
I love making Taco Mac and Cheese when I want something cozy but with a playful edge. It’s one of those meals that feels familiar but still has a surprise with every forkful. I usually add some chopped tomatoes and a handful of crunchy tortilla chips on top for a little extra texture. It’s like a taco party mixed right into your cheesy pasta bowl!
This dish works great for busy weeknights because it comes together quickly and everyone at my table always asks for seconds. If you want to switch things up, adding some fresh avocado or a dollop of sour cream makes it even better. Taco Mac and Cheese makes me think of fun family dinners and sharing laughs over a meal that never gets old.
Key Ingredients & Substitutions
Elbow Macaroni: Classic choice for mac and cheese, but feel free to swap for cavatappi or shells to hold more sauce. Gluten-free pasta works well too if needed.
Ground Beef: I like lean ground beef to keep it less greasy. For a lighter option, try ground turkey or plant-based crumbles to keep the taco flavor.
Taco Seasoning: Using a pre-made mix is easy, but you can also mix chili powder, cumin, garlic powder, paprika, and a pinch of cayenne for homemade flavor.
Cheese: Sharp cheddar gives that classic tang, and Monterey Jack adds smooth meltiness. You can substitute mozzarella or a Mexican cheese blend if you prefer mild flavors.
Butter and Flour: These make the roux, thickening the cheese sauce. For a dairy-free version, use olive oil and a gluten-free flour or cornstarch slurry.
How Do I Make a Smooth, Creamy Cheese Sauce Without Clumps?
Making the cheese sauce with a roux helps it stay creamy and smooth without lumps. Here’s how:
- Melt butter over medium heat and whisk in flour. Cook for 1-2 minutes to cook out the raw flour taste.
- Slowly add milk while whisking constantly, so it blends well without lumps.
- Keep whisking until sauce thickens. This usually takes about 5 minutes—patience is key.
- Remove from heat before adding cheese, then stir cheese in gradually. Too much heat can cause the cheese to seize and get grainy.
Whisking and gentle heat are your best friends for a velvety cheese sauce every time.
Equipment You’ll Need
- Large pot – I use it to cook the pasta quickly and easily.
- Large skillet or frying pan – perfect for browning the beef and mixing everything together.
- Medium saucepan – helps you make the cheese sauce smoothly with minimal mess.
- Whisk – essential for mixing the roux and cheese sauce without lumps.
- Cooking spoon or spatula – great for stirring and combining all ingredients.
- Measuring cups and spoons – ensures accurate amounts, especially for seasonings and liquids.
Flavor Variations & Add-Ins
- Switch ground beef for cooked chicken, turkey, or vegetarian crumbles for a different protein twist.
- Add a splash of hot sauce or diced jalapeños in the cheese sauce for extra spice.
- Mix in corn, black beans, or diced bell peppers for more veggies and texture.
- Use pepper Jack or Pepper queso instead of cheddar for a spicy kick.
Taco Mac and Cheese
Ingredients You’ll Need:
Pasta:
- 8 oz elbow macaroni (or similarly shaped pasta)
Beef and Seasoning:
- 1 lb ground beef
- 1 tbsp olive oil
- 1 packet (about 1 oz) taco seasoning mix
Cheese Sauce:
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 cups whole milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
Toppings and Extras:
- ½ cup diced tomatoes (fresh or canned, drained)
- ¼ cup chopped fresh cilantro
- Salt and black pepper, to taste
- Optional: crushed tortilla chips for garnish
How Much Time Will You Need?
This Taco Mac and Cheese recipe takes about 30 minutes from start to finish. You’ll spend time boiling the pasta, cooking and seasoning the beef, making the cheese sauce, and then mixing everything together. It’s a quick and tasty meal that’s great for busy weeknights.
Step-by-Step Instructions:
1. Cook the Pasta:
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente (tender but still firm to the bite). Drain the pasta well and set it aside.
2. Prepare the Taco Beef:
In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook it, breaking it up with a spoon, until it’s fully browned and cooked through, about 5 to 7 minutes. If there’s extra fat, drain it from the skillet.
Sprinkle the taco seasoning over the beef. Add about ¼ cup of water and stir well. Let the mixture simmer for 3 to 4 minutes so the flavors combine and the sauce thickens slightly. Remove from the heat and set aside.
3. Make the Cheese Sauce:
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 to 2 minutes, stirring constantly, to form a roux and remove the raw flour taste.
Slowly pour in the milk while whisking continuously to prevent lumps. Keep whisking until the sauce thickens and becomes smooth, about 5 minutes.
Take the sauce off the heat and stir in the shredded cheddar and Monterey Jack cheeses until melted and creamy. Season with salt and pepper to your taste.
4. Combine and Serve:
Add the cooked macaroni and the seasoned taco beef to the cheese sauce. Stir gently until everything is well combined and coated with the cheesy goodness.
Transfer to a serving dish or enjoy straight from the skillet. Top with diced tomatoes and chopped cilantro for a fresh touch. For a little crunch, sprinkle crushed tortilla chips on top if you’d like.
Serve immediately while warm and enjoy your delicious, creamy, taco-flavored mac and cheese!
Can I Use Frozen Ground Beef for This Recipe?
Yes! Just make sure to fully thaw the beef before cooking. Thaw it overnight in the fridge or quickly in a sealed bag submerged in cold water. This helps it cook evenly and prevents excess moisture in the dish.
Can I Make Taco Mac and Cheese Ahead of Time?
Absolutely! You can prepare the taco beef and cheese sauce in advance and refrigerate for up to 2 days. When ready to serve, gently reheat on the stove, stirring occasionally and adding a splash of milk if the sauce needs loosening up.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stove or microwave, stirring well to redistribute the sauce and keep it creamy.
Can I Substitute the Cheeses in This Recipe?
Definitely! Sharp cheddar and Monterey Jack work great for meltiness and flavor, but you can swap in mozzarella, pepper Jack, or a Mexican cheese blend depending on your taste preferences and what you have on hand.