Can this be made ahead of time?

It can! Warm it up slowly in a skillet, drizzling in a little milk if it needs to be loosened up a little.

Is there a vegetarian option for this recipe?

Yep! Leave out the beef - start by sauteing the onions in some olive oil - and then follow the directions as written. You can add in some cooked beans when you are stirring in the tomato mixture if you want to get some protein in there.

Velveeta is similar to American cheese – it’s a mixture of milk, whey and emulsifiers that make it melt smoothly and perfectly. You can usually find it near the pasta in your supermarket, although some stores keep it in the dairy aisle.

Have a question that I didn't cover?

Leave your question (or comment or suggestion) in the Comments box below the recipe and I will answer pronto!

Taco Macaroni and Cheese for Quick Weeknight Meals

Taco Macaroni and Cheese

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5 from 1 review

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

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

Put the ground beef and onion in a large skillet and cook over medium high heat until the beef is browned.
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.
Cook the macaroni in a large pot of salted water according to the package directions and drain.
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.
Add the cubed Velveeta and stir until melted.
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.
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.

Find it online: https://www.framedcooks.com/taco-macaroni-and-cheese/