Skillet Taco Mac N Cheese
Get ready to indulge in the ultimate comfort food with Skillet Taco Mac N Cheese—a one-pan wonder that’s bursting with bold flavors and cheesy goodness! This family-friendly recipe marries the zestiness of taco-seasoned ground beef with the creamy delight of melted cheddar and Monterey Jack cheeses, all enveloping tender elbow macaroni. Enhanced by fire-roasted diced tomatoes and a touch of heavy cream, the dish offers a perfectly balanced, creamy taco-inspired sauce. Best of all, it’s made entirely in a skillet, streamlining cleanup for busy weeknights. Garnish with fresh cilantro and a dollop of sour cream for an extra layer of flavor, and you have a quick, satisfying meal that will leave everyone asking for seconds. Perfect for weeknight dinners or casual gatherings, this taco mac n cheese will become a staple in your recipe rotation! Keywords: skillet taco mac n cheese, one-pan meal, comfort food, cheesy taco pasta, easy weeknight dinner.
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Recipe Information
Ingredients
- 2 cups elbow macaroni
- 1 pound ground beef
- 1 tablespoon olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons taco seasoning
- 1 can (14.5 ounces) fire-roasted diced tomatoes (with juices)
- 2 cups low-sodium chicken broth
- 0.5 cup heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
- 0.5 cup sour cream (optional, for topping)
Instructions
Bring a medium pot of salted water to boil. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat. Add the diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant.
Add the ground beef to the skillet and cook, breaking it apart with a spoon, until fully browned. Drain any excess fat.
Sprinkle the taco seasoning over the cooked beef and mix well to coat evenly. Cook for 1 minute to toast the spices.
Stir in the fire-roasted diced tomatoes (with their juices) and chicken broth. Bring the mixture to a gentle simmer.
Reduce the heat to low and add the cooked macaroni back into the skillet. Stir well to combine.
Pour in the heavy cream and mix until the macaroni is evenly coated.
Gradually add the shredded cheddar cheese and Monterey Jack cheese to the skillet, stirring constantly until the cheese is melted and the sauce becomes creamy. Season with salt and pepper to taste.
Remove the skillet from the heat and let the dish rest for 2-3 minutes to thicken slightly.
Garnish with fresh cilantro, if desired, and serve immediately. Add a dollop of sour cream on top for extra creaminess, if preferred.
Nutrition Facts
Calories |
4047 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.5 g | 338% | |
| Saturated Fat | 138.6 g | 693% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 843 mg | 281% | |
| Sodium | 7478 mg | 325% | |
| Total Carbohydrate | 211.7 g | 77% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 28.6 g | ||
| Protein | 193.1 g | 386% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2703 mg | 208% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 2097 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
