Taco mac and cheese is the ultimate comfort food mashup—creamy, cheesy pasta loaded with taco-seasoned beef, salsa, and all your favorite toppings for a cozy, flavor-packed meal.
Making taco mac and cheese is all about layering cozy comfort with bold flavor. You start by cooking up taco-seasoned ground beef, then stir it into creamy, cheesy macaroni for the ultimate mashup. A can of Rotel adds zest, and the toppings—like shredded lettuce, sour cream, or crushed tortilla chips—take it over the top. It’s a simple, hearty dish that comes together quickly but tastes like something special.
Please let us know if you try our Taco Mac and Cheese in the comments and ratings below!
Try some of our other recipes: Easy Taco Soup, White Chicken Chili, Jiffy Tamale Pie Casserole or Chili Cornbread Casserole.
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Ingredients for Taco Mac and Cheese
- elbow macaroni
- beef
- cheddar cheese
- onions
- rotel
- tomato sauce
- beef broth
- milk
- taco seasoning
- tomato sauce
FAQs
Yes! Boxed mac and cheese works great if you’re short on time. Just prepare it as directed, then stir in the taco meat and extras.
Ground beef is classic, but ground turkey, chicken, or even plant-based crumbles can be used.
Definitely—add jalapeños, hot sauce, or use a spicy taco seasoning mix to turn up the heat.
Popular choices include sour cream, diced tomatoes, green onions, avocado, crushed tortilla chips, or extra shredded cheese.
Top Tips
- Season the meat well – Don’t skimp on taco seasoning; it’s what brings that bold flavor. You can even add a little garlic or onion powder for extra depth.
- Don’t overcook the pasta – Keep it al dente so it holds up when mixed with all the cheesy goodness.
- Play with toppings – Fresh toppings like avocado, diced tomatoes, or cilantro brighten things up, while crunchy tortilla chips add texture.
- Bake it if you like – Top with cheese and bake for 10–15 minutes for a bubbly, golden finish.
- Store taco mac and cheese in an airtight container in the refrigerator for up to 3–4 days. For longer storage, you can freeze it in a freezer-safe container for 2–3 months. When reheating, warm gently on the stove or in the microwave with a splash of milk to keep it creamy.
How to make Taco Mac and Cheese
- Cook macaroni according to package instructions. Drain and set aside.
- Brown ground beef and diced onion over medium heat until browned. Drain excess fat.
- Sprinkle taco seasoning over the beef, then stir in broth, milk, Ro-Tel, and tomato sauce. Simmer on medium heat.
- Reduce heat to low, then add cooked macaroni and shredded cheese. Stir until cheese is melted and everything is combined. Simmer 15-20 minutes. Enjoy!
Taco Mac and Cheese
Ingredients
- 1 lb ground beef
- 1 can Rotel
- 2 cups broth
- 2 cups milk
- 1 onion, diced
- 15 oz tomato sauce
- 1 package taco seasoning
- 2 cups elbow macaroni, dry
- 2 cups cheddar cheese, shredded
Instructions
- Cook macaroni according to package instructions. Drain and set aside.
- Brown ground beef and diced onion over medium heat, until beef is no longer pink and onion is translucent. Drain excess fat.
- Sprinkle taco seasoning over the beef, then stir in broth, milk, Ro-Tel, and tomato sauce. Simmer on medium heat.
- Reduce heat to low, then add cooked macaroni and shredded cheese. Stir until cheese is melted and everything is combined.
- Simmer 15-20 minutes, then enjoy!
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