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Creamy and indulgent, this taco mac and cheese is a comforting dish loaded with ground beef, peppers, onions, and tender pasta. Everything is tossed in a rich, cheesy, taco-seasoned cream sauce, making for one seriously satisfying meal!
Take your favorite comfort food to the next level with a bold Tex-Mex twist! This taco mac and cheese combines the creamy indulgence of classic mac and cheese with smoky, zesty taco seasoning, crumbled taco-style ground beef, vibrant Ro-Tel, and sautéed onions and peppers. The rich, velvety sauce perfectly coats every noodle for one seriously addictive dish. It’s so easy to make, too! Ready in just over 30 minutes, it’s perfect for busy weeknights. Put the boxed mac and cheese back on the shelf and treat yourself to a major upgrade!
From timeless classics like Southern Baked Homemade Macaroni and Cheese and my Creamy Slow Cooker Mac and Cheese to bold, adventurous twists like Buffalo Chicken Mac and Cheese and Street Corn Elote Mac and Cheese Casserole, I’m a firm believer that you can’t go wrong with the magic of cheese and pasta. I’m excited to see what you guys think about this newest member of my better-than-the-box mac ‘n cheese collection!
Why You’ll Love Taco Mac and Cheese
Wondering why you should branch out from basic mac and cheese and try this recipe ASAP? I’ll tell ya!
- Bold Tex-Mex taste. Rich, creamy mac and cheese gets a bold Tex-Mex twist with smoky taco seasoning, sautéed peppers, onions, and the zesty kick of Ro-Tel. Add in savory, taco-inspired ground beef, and you’ve got a flavor-packed combo that’s sure to satisfy.
- Incredibly creamy. Each and every bite of these cheesy noodles is coated in a luscious, velvety sauce that’s SO rich and creamy. Made with a blend of real cheese, silky Velveeta, and a whole lot of love, it’s nearly impossible to resist going back for seconds.
- Better than the box. Ditch the boxed stuff! This homemade mac and cheese is not only tastier, but it’s also super simple to make. Ready in just over 30 minutes, it’s almost as quick as Easy Mac and perfect for busy weeknights!
Key Ingredients
Here’s what you’ll need to make this delicious taco mac and cheese (see the recipe card below for precise measurements):
- Olive oil – Or avocado oil.
- Ground beef – I like a relatively fatty ground beef blend (85/15 or 80/20) for this recipe. Anything leaner than that and you’ll miss out on flavor.
- Dry pasta – I like using elbow macaroni or shells here. Any short-shaped pasta will do, though.
- Seasonings – Garlic powder, adobo all-purpose seasoning, and Cajun seasoning.
- Worcestershire sauce – Tangy, savory, and subtly sweet, the Worcestershire sauce adds a nice depth of flavor profile.
- Diced veggies – White onion, red bell pepper, green bell pepper, yellow bell pepper, and jalapeno. If you’re sensitive to spice, you can seed the jalapeno or leave it out entirely.
- Garlic cloves – Minced finely for optimal flavor distribution.
- Dairy – Whole milk and half-and-half. Want a richer sauce? Replace the half-and-half with heavy cream.
- Velveeta cheese – Cubed. If you can’t find Velveeta, you can use American cheese.
- Taco seasoning – Any brand will do. If you can’t find pre-mixed taco seasoning, make your own using chili powder, cumin, paprika, garlic powder, onion powder, and salt.
- Ro-Tel (drained) – These classic fire-roasted diced tomatoes and green chiles really drive home the taco feel here.
- Shredded cheese – I used cheddar and mozzarella. See the section below titled “Variation Ideas” for other options.
How to Make Taco Mac and Cheese
Ready to make some magic happen? Here’s a quick look at how it’s done (you’ll find more detailed instructions in the recipe card below):
- Cook the beef. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add ground beef, break it up with a spatula, and cook it untouched for 4 minutes. Flip the beef and cook for an additional 4-5 minutes, breaking it apart as it cooks. Transfer the beef to a bowl and drain most of the excess fat from the pan.
- Cook the pasta. While the beef is cooking, bring a pot of salted water to a boil and cook the pasta to al dente.
- Sauté. Add the jalapeno, bell peppers, onion, and garlic to the pan you cooked the beef in. Cook over medium heat for 8-10 minutes, stirring frequently. Transfer the veggies to a bowl.
- Build the sauce. Into the same pan, add the milk, half-and-half, and Velveeta. Bring to a gentle boil and stir until the cheese has melted. Whisk in the taco seasoning.
- Finishing touches. Stir in the Ro-Tel and shredded cheeses. Keep stirring until the cheese melts.
- Put it all together. Fold the ground beef, sautéed veggies, and cooked pasta into the sauce.
Tips for Success
To ensure your taco mac and cheese turns out exactly how you want it, keep these tips and tricks in mind:
- Salt the pasta water. Add a big ol’ pinch of salt to your pasta water. This will help impart flavor to the pasta itself, so you don’t end up with bland noodles.
- Al dente. Check out the instructions on the pasta box. You want to cook it just until al dente and no more. Otherwise, you’ll end up with soggy, mushy mac and cheese.
- Sauté hack. When you’re sautéing the veggies, you can add a splash of water here and there if you see the pan start to dry out. This will help keep the veggies from burning and can help speed up the cooking process.
- Keep an eye on the heat. When melting the Velveeta into the sauce, bring the mixture to a light boil. Light! If the sauce boils too hard, the dairy will curdle, and you’ll end up with a lumpy sauce.
- Fold gently. When folding the beef, veggies, and pasta into the cheese sauce, do so gently (ideally with a rubber spatula) to avoid breaking the noodles.
Variation Ideas
In the mood to get creative? Go ahead and mix things up with one or more of these tasty variations:
- Use a different protein. Instead of ground beef, feel free to use ground, shredded, or cubed chicken. Chorizo would be super fun, too!
- Cheesy options. I went with cheddar and mozzarella, but a Mexican blend would also work. Want a little extra spice? Replace the mozzarella with pepper jack.
- Broil to bubbly. If you’d like to really send this mac and cheese over the edge, transfer it to a baking dish, sprinkle the top with shredded cheese (pepper jack would be great), and throw it under the broiler for a couple of minutes until the cheese is golden brown and bubbly.
What Goes With Taco Mac and Cheese?
This taco mac and cheese is loaded up with carbs, protein, and veggies. It’s a complete meal if you want to enjoy it on its own, but I love serving it with a fun side or two. Whether it’s chips with guac and salsa (and/or Slow Cooker Mexican Street Corn Dip!) or a steaming hot scoop of refried beans, it plays beautifully with a variety of Mexican-inspired favorites. My Street Corn Salad would also be a fabulous addition. And, for a Tex-Mex flair, try this Honey Butter Cornbread!
Oh, and don’t forget a fabulous margarita!
How to Store and Reheat Extras
- Refrigerator. Once the mac and cheese has cooled completely, seal it in an airtight container. It’ll keep in the fridge for up to 4 days.
- Freezer. Seal any fully cooled leftovers in a freezer-safe airtight container and store them in the freezer for up to 3 months. Allow the leftover mac and cheese to thaw in the fridge before reheating.
- To reheat. Transfer the leftovers to a baking dish, cover with aluminum foil, and bake at 325°F for 10-15 minutes or until heated through. You can also microwave individual servings in 30-second intervals, stirring between each, until warm.
More Cozy Pasta Recipes to Try
Looking for more comforting pasta recipes? Check these out:
I hope you enjoyed this recipe for my Taco Mac and Cheese! I look forward to your questions and feedback below.
Please be sure to tag me @BadBatchBaking using hashtag #badbatchbaking if you made this recipe, and I will feature you on my story! Plus, I LOVE to see your baking accomplishments.
Taco Mac and Cheese
Ingredients
- 2 lbs. ground beef 85/15 or 80/20
- 1 lb. dry elbow macaroni or shells
- ½ tsp garlic powder
- ½ tsp adobo all-purpose seasoning
- ½ tsp Cajun seasoning
- 2 tsp Worcestershire sauce
- 1 white onion diced
- 1 small red bell pepper diced
- 1 small green bell pepper diced
- 1 small yellow bell pepper diced
- 1 jalapeno diced (and seeded if desired for less spice)
- 4 garlic cloves minced
- 1.5 cups whole milk
- 1.5 cups half and half or heavy cream
- 4 oz Velveeta cheese cubed
- 1 oz taco seasoning
- 1 can Ro-Tel fire-roasted diced tomatoes & green chiles
- 2/3 cup shredded cheddar
- 2/3 cup shredded mozzarella
- Olive oil
Instructions
- In a large skillet over medium heat, heat 2 tablespoons olive oil until hot. Add in the ground beef and use a spatula to break it apart, spreading it into an even layer. Cook untouched for 4 minutes.
- Flip the beef and continue to break it apart as it cooks, about 4-5 minutes. Remove the beef and set aside in a bowl. Skim off most of the excess fat in the pan.
- Meanwhile, get a pot of water boiling and cook the pasta.
- Into the same skillet (still over medium heat), add the jalapeno, bell peppers, onion, and garlic. Cook for about 8-10 minutes or until partially caramelized, stirring frequently and scraping the browned bits from the bottom of the pan. Adding splashes of water occasionally can speed up the cooking process. Remove veggies and set aside.
- Into the same pan, add milk, half and half, and Velveeta. Bring to a gentle boil, stirring to incorporate the Velveeta. Whisk in the taco seasoning and fold in the drained Ro-Tel tomatoes and shredded cheeses. Stir until the cheese melts.
- Add the ground beef and pepper/onion mixture into the cream sauce along with the cooked pasta. Fold all the ingredients into the sauce, evenly combining. Serve immediately.
