Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Taco Macaroni and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 14 reviews

This Taco Macaroni and Cheese is a flavorful twist on classic comfort food, combining cheesy macaroni with savory taco-seasoned ground beef and a medley of tasty toppings like sour cream, avocado, and fresh cilantro. Ready in just 30 minutes, it’s a perfect weeknight meal that’s hearty, cheesy, and fun to customize.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Main Ingredients

  • 1 Tablespoon olive oil
  • 1 small white onion, diced
  • 1 Pound ground beef
  • ½ Teaspoon salt
  • ¼ Teaspoon black pepper
  • 2 ½ Cups beef broth
  • 1 Cup salsa
  • 1 Package taco seasoning
  • 1 Teaspoon garlic powder
  • 3 Cups uncooked pasta shells
  • 4 Ounces cream cheese, at room temperature
  • 3 Cups shredded cheddar cheese

Garnishes

  • Sour cream
  • Crushed corn chips
  • Sliced avocado
  • Diced tomatoes
  • Sliced green onions
  • Chopped cilantro or parsley

Instructions

  1. Heat oil and soften onion: Heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat. Add the diced onion and cook until soft and translucent, about 3-4 minutes.
  2. Brown the beef: Add 1 pound of ground beef along with ½ teaspoon salt and ¼ teaspoon black pepper to the pot. Use a wooden spoon to break up the beef into smaller pieces. Cook until the beef is no longer pink, about 6-8 minutes. Drain excess fat.
  3. Add liquids and seasonings: Stir in 2 ½ cups beef broth, 1 cup salsa, 1 package taco seasoning, and 1 teaspoon garlic powder until well combined.
  4. Add pasta and cook: Add 3 cups of uncooked pasta shells to the pot. Cover with a lid and cook on low heat for about 15 minutes, stirring every 5 minutes to prevent sticking and ensure even cooking.
  5. Check liquid and steam off excess moisture: Remove the lid and check if the liquid has been absorbed. If not, leave the lid off and cook for a few more minutes to allow extra moisture to steam off.
  6. Melt cheeses: Turn off the heat. Add 4 ounces of cream cheese and 2 cups of shredded cheddar cheese to the pot. Stir thoroughly until all the cheese is melted and the mixture is creamy.
  7. Serve and garnish: Sprinkle the remaining 1 cup of shredded cheddar cheese on top. Serve the taco mac and cheese with optional garnishes such as sour cream, crushed corn chips, sliced avocado, diced tomatoes, sliced green onions, and chopped cilantro or parsley.

Notes

  • You can customize the toppings based on preference or omit any garnishes to keep it simple.
  • If you prefer a spicier dish, consider adding extra salsa or a pinch of cayenne pepper.
  • For a creamier texture, use full-fat cream cheese and cheddar.
  • Leftovers store well in the refrigerator for up to 3 days and reheat with a splash of broth or milk to restore creaminess.
  • Use gluten-free pasta to adapt this recipe for gluten intolerance.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Tex-Mex

Find it online: https://iamstarved.com/taco-macaroni-and-cheese-recipe/