Taco Macaroni and Cheese

This easy recipe for creamy taco macaroni and cheese takes the classic cheesy pasta favorite and zips it up with some sassy taco flavors!

Why we love this recipe

If I held a secret vote in my house, which is routinely packed with millennials, and their kids, and their dogs (and yes, the Southern husband) about what they are hoping to have for supper, I think the answer would be a tie between good old macaroni and cheese and anything that has the word taco in the title.

And while the dog isn’t getting any (sorry Winnie!), I finally realized that you can put the two together into one ultra-satisfying dinner.

It’s a sassy ground beef taco mixture with some creamy cheese sauce, all stirred up with some macaroni. It’s Taco Night meets Mac & Cheese = Suppertime heaven.

And did I mention it’s ready in less than an hour? Let’s do it!

Ingredients you need

Ingredient notes and substitutions

• Cheese: Yes, I’m going to insist on Velveeta for this recipe…it melts into a smooth creaminess that is perfect with the sassier flavors in this dish. Look for it near the pasta sauces in your supermarket.
• Pasta: We love elbow macaroni for this dish, but any short pasta will work.
• Taco Spices: The ones in the packet, usually in the international food aisle. Or you can make your own with this super easy recipe for taco spices!
• Tomatoes with chilis: You can go full on spicy by getting the hot version, you can go easy (like I do) with the mild version, or you can use plain canned diced tomatoes with no chili.
• Garnishes: If you are feeling extra fancy, you can add a garnish to this dish – anything from chopped scallions to crushed tortilla chips to shredded cheddar cheese.

See the recipe card for full information on ingredients and quantities and nutritional information.

How to make this recipe

STEP 1: Put the ground beef and onion in a large skillet and cook over medium high heat until the beef is browned. 

STEP 2: Stir in the taco seasoning and the tomatoes and simmer for 5 minutes.  Taste and see if you want to add any more taco spices (if you do, stir them in now). Set aside.

STEP 3: Cook the macaroni in a large pot of salted water according to the package directions and drain.

STEP 4: While the macaroni is cooking, make the cheese sauce!  Put the butter in a medium pot and melt over medium heat.  Whisk in the flour, and then whisk in the milk.  Stir until the sauce thickens up a little.

STEP 5: Add the cubed Velveeta and stir until melted. (This is my favorite part!)

STEP 6: Put the cooked macaroni in the skillet with the beef, turn heat to medium and stir until combined. 

STEP 7: Add the cheese sauce and stir again until everything is combined and warmed up.

STEP 8: Divide among bowls, garnish with scallions and serve!

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Taco Macaroni and Cheese

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This easy recipe for creamy taco macaroni and cheese takes the classic cheesy pasta favorite and zips it up with some sassy taco flavors!

• Author: Kate Morgan Jackson
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 8 1x
• Category: Dinner
• Method: Stovetop
• Cuisine: Tex-Mex

Ingredients

Scale 1x2x3x

• 16 ounces ground beef
• 1 sweet onion, peeled and chopped
• 2 tablespoons taco spices (can be increased depending on how spicy you like things!)
• 2 14 oz cans diced tomatoes with chilis, drained
• 16 ounces elbow macaroni
• 4 tablespoons butter
• 4 tablespoons flour
• 2 cups milk 
• 16 ounces Velveeta cheese, cut into cubes
• Chopped scallions for garnish

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Instructions

1. Put the ground beef and onion in a large skillet and cook over medium high heat until the beef is browned.
2. Stir in the taco seasoning and the tomatoes and simmer for 5 minutes. Taste and see if you want to add any more taco spices (if you do, stir them in now). Set aside.
3. Cook the macaroni in a large pot of salted water according to the package directions and drain.
4. While the macaroni is cooking, make the cheese sauce! Put the butter in a medium pot and melt over medium heat.  Whisk in the flour, and then whisk in the milk.  Stir until the sauce thickens up a little.
5. Add the cubed Velveeta and stir until melted.
6. Put the cooked macaroni in the skillet with the beef, turned heat to medium and stir until combined. Add the cheese sauce and stir again until everything is combined and warmed up.
7. Divide among bowls, garnish with scallions and serve!

Notes

• • Cheese: Yes, I’m going to insist on Velveeta for this recipe…it melts into a smooth creaminess that is perfect with the sassier flavors in this dish. Look for it near the pasta sauces in your supermarket.

• • Pasta: We love elbow macaroni for this dish, but any short pasta will work.

• • Taco Spices: The ones in the packet, usually in the international food aisle. Or you can make your own with this super easy recipe for taco spices!

• • Tomatoes with chilis: You can go full on spicy by getting the hot version, you can go easy (like I do) with the mild version, or you can use plain canned diced tomatoes with no chili.

• • Garnishes: If you are feeling extra fancy, you can add a garnish to this dish – anything from chopped scallions to crushed tortilla chips to shredded cheddar cheese.