Taco Macaroni and Cheese
Get ready to elevate your comfort food game with this indulgent Taco Macaroni and Cheese! This one-pot wonder combines the creamy, cheesy decadence of classic mac and cheese with the bold, zesty flavors of a taco night favorite. Tender macaroni is coated in a velvety sauce made from sharp cheddar, Monterey Jack, and a touch of sour cream, while seasoned ground beef and diced tomatoes with green chilies add a savory, Tex-Mex twist. Perfect for busy weeknights or casual gatherings, this hearty dish packs a punch of flavor in just 40 minutes. Garnish with fresh green onions for a pop of color and extra flair, and watch this crowd-pleaser become a new family favorite. Keywords: taco macaroni and cheese recipe, Tex-Mex mac and cheese, easy comfort food recipes, cheesy pasta dishes.
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Recipe Information
Ingredients
- 12 oz macaroni pasta
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup water
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 10 oz diced tomatoes with green chilies (e.g., Rotel)
- 1 cup sour cream
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 pcs green onions (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the macaroni pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, cook the ground beef until no longer pink, about 5-7 minutes. Drain any excess fat.
Add the taco seasoning and 1 cup of water to the cooked beef. Stir to combine and let it simmer for 3-4 minutes until slightly thickened. Set aside.
In a separate large saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute, whisking constantly to form a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook the mixture, stirring constantly, until it thickens, about 3-5 minutes.
Lower the heat to medium-low and add the shredded sharp cheddar cheese and Monterey Jack cheese. Stir until fully melted and smooth.
Mix in the diced tomatoes with green chilies, sour cream, salt, and black pepper. Stir well to combine.
Add the cooked macaroni pasta and the seasoned ground beef to the cheese sauce. Stir until everything is evenly coated.
Cook the mixture over low heat for 2-3 minutes until heated through.
Serve warm, garnished with chopped green onions if desired.
Nutrition Facts
Calories |
800 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 26.6 g | 133% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 145 mg | 48% | |
| Sodium | 846 mg | 37% | |
| Total Carbohydrate | 55.7 g | 20% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 9.4 g | ||
| Protein | 38.9 g | 78% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 589 mg | 45% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 438 mg | 9% | |
*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.
