There’s something magical that happens when two comfort food favorites collide. That’s exactly the case with this Taco Mac And Cheese recipe that has become a staple in my household. The first time I combined the creamy, cheesy goodness of macaroni and cheese with the bold, spicy flavors of tacos, I knew I had stumbled onto something special. This Taco Mac And Cheese brings together velvety cheese sauce, perfectly cooked pasta, seasoned ground beef, and all your favorite taco toppings in one irresistible dish. The aroma of sizzling taco meat mingling with melting cheese creates an anticipation that’s almost as satisfying as that first bite. Keep reading to discover how this fusion dish might just become your new weeknight hero.
Why You’ll Love This Taco Mac And Cheese
If you’ve ever struggled to please everyone at the dinner table or found yourself torn between making tacos or mac and cheese, this Taco Mac And Cheese recipe solves that dilemma beautifully. It’s the perfect compromise that satisfies multiple cravings at once.
I first created this Taco Mac And Cheese when hosting a casual dinner party where I had both picky eaters and adventurous foodies to please. I was nervous about serving something new, but within minutes of putting this dish on the table, everyone was reaching for seconds. Even my father-in-law, who claims to dislike “fancy” mac and cheese, cleaned his plate and asked for the recipe!
What makes this Taco Mac And Cheese so wonderful is its incredible versatility. Don’t eat beef? Substitute ground turkey, chicken, or even a plant-based alternative. Prefer things mild? Adjust the spice level. Need to feed a crowd? This recipe doubles beautifully and can be prepped ahead of time. It’s equally suited for a quick weeknight dinner or as the star of a casual gathering.
As we dive into the ingredients and instructions, you’ll see just how adaptable this dish can be to suit your family’s preferences.
Ingredients for Taco Mac And Cheese
For the Pasta Base:
- 1 pound elbow macaroni: The classic choice for mac and cheese, these little tubes are perfect for catching the cheese sauce. You can substitute other short pasta shapes like shells or cavatappi if preferred.
- 4 tablespoons unsalted butter: Creates the base for our roux. The quality matters here, so use the best you can afford.
- ¼ cup all-purpose flour: Works with the butter to create a roux that thickens our cheese sauce. For a gluten-free option, substitute a 1:1 gluten-free flour blend.
- 3 cups whole milk: Provides richness to the cheese sauce. For a lighter version, 2% milk works, though the sauce won’t be quite as creamy.
- 1 cup heavy cream: This extra touch of luxury makes the sauce incredibly silky. In a pinch, you can use all milk instead.
For the Cheese Sauce:
- 3 cups sharp cheddar cheese, freshly grated: Always grate your own cheese for the smoothest sauce – pre-shredded cheese contains anti-caking agents that can make your sauce grainy.
- 1 cup Monterey Jack cheese, freshly grated: Adds a wonderful meltability and mild flavor that complements the cheddar.
- 1 can (4 oz) diced green chiles: These add authentic Mexican flavor without much heat. You can use fresh roasted green chiles when in season.
- 1 teaspoon garlic powder: Provides a subtle savory note that enhances the cheese flavor.
- 1 teaspoon onion powder: Works with the garlic powder to create depth of flavor.
- ½ teaspoon smoked paprika: The smokiness adds complexity that complements the taco flavors.
For the Taco Meat:
- 1 pound ground beef (80/20 lean-to-fat ratio): The fat provides flavor. For a leaner option, use 90/10 beef, ground turkey, or chicken.
- 1 small onion, finely diced: Adds sweetness and texture to the meat mixture.
- 2 cloves garlic, minced: Fresh garlic provides a flavor boost that powder can’t match.
- 1 packet (1 oz) taco seasoning: For convenience, though I’ll share my homemade blend below if you prefer to make your own.
- 1 can (14.5 oz) diced tomatoes with green chiles: Adds moisture, flavor, and a bit of heat. Use regular diced tomatoes for a milder version.
- ½ cup water: Helps the seasoning coat the meat evenly.
For the Toppings:
- 1 cup cherry tomatoes, halved: Their fresh acidity cuts through the richness of the cheese.
- ¼ cup red onion, finely diced: Adds color, crunch, and a sharp flavor contrast.
- 1 avocado, diced: Provides creaminess and healthy fats.
- ¼ cup fresh cilantro, chopped: Brightens the dish with its distinctive flavor. Parsley works for cilantro-averse diners.
- ½ cup crushed tortilla chips: Adds the perfect textural contrast with their crunch.
- Sour cream for serving: The cool creaminess balances the spice beautifully.
- Hot sauce for serving: Allows everyone to adjust the heat to their preference.
How to Make Taco Mac And Cheese
Step 1: Prepare the Pasta
- Bring a large pot of water to a rolling boil. Add 1 tablespoon of salt to the water.
- Add the macaroni and cook until al dente, about 1-2 minutes less than the package directions suggest. The pasta will continue cooking slightly in the sauce later.
- Drain the pasta, but do not rinse. Set aside. Tip: Reserving ½ cup of pasta water can be helpful if your sauce needs thinning later.
Step 2: Prepare the Taco Meat
- While the pasta is cooking, heat a large skillet over medium-high heat.
- Add the ground beef and break it up with a wooden spoon as it browns.
- When the beef is about halfway cooked (still showing some pink), add the diced onion and continue cooking until the onion is translucent, about 3-4 minutes.
- Add the minced garlic and cook until fragrant, about 30 seconds. Visual cue: The meat should be nicely browned with no pink remaining.
- Drain excess fat if needed, leaving about 1 tablespoon in the pan for flavor.
- Add the taco seasoning packet, diced tomatoes with green chiles, and water. Stir to combine.
- Reduce heat to medium-low and simmer for 5-7 minutes until slightly thickened. Tip: If the mixture seems too runny, simmer uncovered a few minutes longer.
- Remove from heat and set aside.
Step 3: Make the Cheese Sauce
- In a large saucepan or Dutch oven, melt the butter over medium heat.
- Add the flour and whisk continuously for 1-2 minutes to cook out the raw flour taste. Visual cue: The roux should be the color of wet sand and smell slightly nutty.
- Gradually whisk in the milk and cream, adding about ½ cup at a time and whisking until smooth before adding more.
- Continue to cook, whisking frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Technique tip: For the smoothest sauce, keep the heat medium to medium-low and whisk constantly.
- Reduce heat to low and add the garlic powder, onion powder, and smoked paprika.
- Add the cheeses one handful at a time, whisking until melted before adding more. Troubleshooting tip: If the sauce seems grainy, reduce heat further and whisk vigorously.
- Stir in the can of diced green chiles.
- Taste and adjust seasonings as needed.
Step 4: Combine and Finish
- Add the cooked macaroni to the cheese sauce and stir until well coated.
- Fold in about ⅔ of the prepared taco meat, reserving the rest for topping.
- Transfer the mixture to a large serving dish or individual bowls.
- Top with the remaining taco meat.
- Garnish with cherry tomatoes, red onion, diced avocado, fresh cilantro, and crushed tortilla chips.
- Serve immediately with sour cream and hot sauce on the side. Temperature note: The dish should be steaming hot when served for the best cheese pull.
Delicious Variations of Taco Mac And Cheese
Chicken Fajita Mac
Replace the ground beef with 1 pound of diced chicken breast, and add 1 sliced bell pepper and 1 sliced onion sautéed with fajita seasoning. The chicken and vegetables add wonderful texture and a lighter flavor profile that’s still satisfying.
Vegetarian Fiesta Mac
Substitute the meat with 2 cups of black beans and 1 cup of corn. Add 1 diced bell pepper and increase the spices for a protein-packed vegetarian option that doesn’t sacrifice flavor. The beans provide heartiness while the corn adds sweet pops of flavor.
Breakfast Taco Mac
Add 6 scrambled eggs and ½ cup of crumbled breakfast sausage to the base recipe. Top with diced avocado and salsa for a morning twist that makes an incredible brunch dish. The eggs create pockets of tenderness throughout.
Seafood Taco Mac
Replace the beef with 1 pound of sautéed shrimp or crab meat, and add Old Bay seasoning to the cheese sauce. The sweet seafood pairs beautifully with the creamy cheese sauce, creating an upscale version of this comfort food.
Buffalo Chicken Taco Mac
Use ground chicken instead of beef, and add ⅓ cup of buffalo sauce to the meat mixture. Top with blue cheese crumbles and celery bits for a fusion dish that combines two favorite flavors. The tang of the buffalo sauce cuts through the richness of the cheese beautifully.
Taco Mac And Cheese Soup
Increase the liquid (milk and cream) by 2 cups to create a luscious soup version of this dish. Serve in bread bowls topped with all the traditional garnishes for an impressive presentation that’s perfect for chilly evenings.
Ultimate Taco Mac And Cheese: Comfort Food With A Spicy Twist
Equipment
- Large skillet for cooking taco meat
Ingredients
For the Pasta Base:
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 cup heavy cream
For the Cheese Sauce:
- 3 cups sharp cheddar cheese freshly grated
- 1 cup Monterey Jack cheese freshly grated
- 1 can 4 oz diced green chiles
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
For the Taco Meat:
- 1 pound ground beef 80/20 lean-to-fat ratio
- 1 small onion finely diced
- 2 cloves garlic minced
- 1 packet 1 oz taco seasoning
- 1 can 14.5 oz diced tomatoes with green chiles
- ½ cup water
For the Toppings:
- 1 cup cherry tomatoes halved
- ¼ cup red onion finely diced
- 1 avocado diced
- ¼ cup fresh cilantro chopped
- ½ cup crushed tortilla chips
- Sour cream for serving
- Hot sauce for serving
Instructions
Step 1: Prepare the Pasta
- Bring a large pot of salted water to a boil.
- Cook the macaroni 1-2 minutes less than package instructions (it will cook more in the sauce).
- Drain (reserve ½ cup pasta water if needed for thinning) and set aside.
Step 2: Cook the Taco Meat
- Heat a large skillet over medium-high heat.
- Add ground beef and cook, breaking it up with a wooden spoon.
- When half-cooked, add diced onion and cook until soft (3-4 minutes).
- Stir in minced garlic and cook for 30 seconds.
- Drain excess fat if needed.
- Add taco seasoning, diced tomatoes with green chiles, and water.
- Simmer on medium-low heat for 5-7 minutes until slightly thickened.
- Remove from heat and set aside.
Step 3: Make the Cheese Sauce
- Melt butter in a saucepan over medium heat.
- Whisk in flour and cook for 1-2 minutes (until slightly golden).
- Gradually whisk in milk and cream, stirring continuously.
- Simmer until thick enough to coat the back of a spoon (about 5-7 minutes).
- Stir in garlic powder, onion powder, and smoked paprika.
- Reduce heat to low and add cheeses one handful at a time, stirring until melted.
- Stir in diced green chiles.
Step 4: Combine Everything
- Add cooked macaroni to the cheese sauce and stir until coated.
- Fold in ⅔ of the taco meat, reserving some for topping.
- Transfer to a large serving dish or individual bowls.
- Top with remaining taco meat.
- Garnish with tomatoes, red onion, avocado, cilantro, and tortilla chips.
- Serve hot with sour cream and hot sauce on the side.
Notes
- Make-Ahead Tip: Prepare the dish up to the baking stage, refrigerate for up to 2 days, then bake at 350°F for 25-30 minutes before serving.
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of milk on the stovetop or microwave.
- Freezing Instructions: Freeze without toppings for up to 3 months. Thaw overnight and reheat in the oven at 350°F for 30 minutes.
- To Make It Gluten-Free: Use gluten-free pasta and a 1:1 gluten-free flour blend.
- Adjusting Spice Level: Reduce or omit green chiles for a milder dish, or add extra hot sauce for spice lovers.
- Cheese Sauce Fix: If it turns grainy, add a splash of lemon juice or cream and whisk over low heat.
Nutrition
Frequently Asked Questions About Taco Mac And Cheese
Can I make Taco Mac And Cheese ahead of time?
Absolutely! You can prepare the entire dish up to the baking stage, cool completely, and refrigerate for up to 2 days. When ready to serve, add an extra splash of milk, cover with foil, and bake at 350°F for about 25-30 minutes until heated through. Add the fresh toppings just before serving. The flavors actually develop nicely with time, making this a great make-ahead option.
How do I store and reheat leftovers?
Store any leftover Taco Mac And Cheese in an airtight container in the refrigerator for up to 3 days. For best results when reheating, add a splash of milk to maintain creaminess, then warm slowly over medium-low heat on the stovetop, stirring frequently. Microwave reheating works in a pinch, but use 50% power and stir every 30 seconds to prevent the cheese from separating.
Can I freeze this dish?
Yes, but with some preparation. Freeze the mac and cheese base without the fresh toppings in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator, then reheat in a 350°F oven covered with foil until hot throughout (about 30 minutes). Add a little milk if it seems dry, and add fresh toppings after reheating. The texture may change slightly, but the flavor will still be delicious.
How can I make this Taco Mac And Cheese gluten-free?
Simply substitute the regular pasta with your favorite gluten-free pasta (corn-rice blends work particularly well) and use a gluten-free flour blend for the roux. Also, double-check that your taco seasoning is gluten-free, as some commercial blends contain wheat as a thickener. With these simple swaps, you’ll have a gluten-free version that’s just as creamy and delicious.
My cheese sauce is grainy. How can I fix it?
Grainy cheese sauce is usually caused by overheating or using pre-shredded cheese. To fix a grainy sauce, try adding a splash of lemon juice or cream and whisking vigorously over very low heat. To prevent this issue, always grate your own cheese and remove the pot from heat before adding the cheese, letting the residual heat melt it gradually as you stir.
What can I do if my Taco Mac And Cheese is too spicy?
If you find your dish too spicy, there are several ways to tone it down. Increase the amount of cheese sauce, add more sour cream, or serve with cooling sides like avocado or a simple green salad. The dairy components help neutralize capsaicin, the compound that creates the sensation of heat.
Closing Thoughts
The first time I served this Taco Mac And Cheese at a family gathering, my nephew—who famously survives on a diet of plain pasta and chicken nuggets—took a tentative bite. I watched nervously as he considered this new dish, then broke into a grin and declared, “This is mac and cheese, but awesome!” That moment crystallized for me what makes cooking so special: the ability to transform the familiar into something surprising while maintaining that thread of comfort and tradition.
What I love most about this Taco Mac And Cheese is how it honors both its parent dishes while creating something entirely new. The comforting creaminess of mac and cheese cradles the bold, spicy elements of a great taco, neither overwhelming the other but instead creating perfect harmony on your plate.
As you make this recipe in your own kitchen, I encourage you to adapt it to your family’s preferences. Add the spices that speak to you, incorporate the vegetables your children will actually eat, or swap in the proteins that suit your dietary needs. The beauty of this Taco Mac And Cheese lies not just in my version but in what it will become in your hands, in your home, creating your memories.
Food has always been about more than sustenance—it’s about connection. And there’s something particularly special about fusion dishes like this Taco Mac And Cheese that bring together different culinary traditions, reminding us that some of the most delightful experiences come from unexpected combinations. I hope this dish brings as much joy to your table as it has to mine.