Taco Mac and Cheese
Transform your weeknight dinner routine with this Taco Mac and Cheese, the ultimate fusion of creamy, cheesy comfort and bold, zesty Tex-Mex flavors! This crowd-pleasing dish combines tender elbow macaroni with savory taco-seasoned ground beef, a luscious homemade cheese sauce featuring cheddar and Monterey Jack, and the spicy kick of diced tomatoes with green chilies. The recipe comes together in just 35 minutes, making it perfect for busy evenings, while the optional garnish of fresh cilantro adds a burst of brightness. Whether you're feeding a hungry family or hosting a cozy dinner gathering, this hearty, flavor-packed meal is sure to be a hit. Keywords: Taco Mac and Cheese, creamy mac and cheese, Tex-Mex pasta, taco pasta bake, easy dinner recipes.
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 1 lb Ground beef
- 1 packet Taco seasoning
- 1 cup Water
- 4 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3 cups Milk
- 2 cups Shredded cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 can Canned diced tomatoes with green chilies (e.g., Rotel)
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Fresh cilantro (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the package instructions for al dente. Drain and set aside.
In a large skillet over medium heat, brown the ground beef until fully cooked and no longer pink, about 5-7 minutes. Drain any excess grease.
Add the taco seasoning and 1 cup of water to the cooked beef. Stir well to combine and simmer for 3-4 minutes until the liquid reduces slightly. Set the seasoned beef aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Slowly whisk in the milk, ensuring no lumps form. Bring the mixture to a gentle simmer and cook for 3-4 minutes, stirring frequently, until the sauce thickens.
Reduce the heat to low and stir in the shredded cheddar cheese and Monterey Jack cheese, one handful at a time, until melted and smooth.
Add the canned diced tomatoes with green chilies (drained) to the cheese sauce and stir to combine. Season with salt and black pepper.
Stir the cooked macaroni into the cheese sauce, ensuring all noodles are well-coated.
Add the seasoned ground beef to the pot with the mac and cheese. Mix until evenly combined.
Serve hot, garnished with fresh cilantro if desired. Enjoy your Taco Mac and Cheese!
Nutrition Facts
Calories |
4641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.8 g | 327% | |
| Saturated Fat | 137.7 g | 688% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 833 mg | 278% | |
| Sodium | 9880 mg | 430% | |
| Total Carbohydrate | 354.5 g | 129% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 57.4 g | ||
| Protein | 239.7 g | 479% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 3451 mg | 265% | |
| Iron | 23.0 mg | 128% | |
| Potassium | 2988 mg | 64% | |
*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.
