Description
This hearty Taco Mac and Cheese combines the creamy comfort of classic mac and cheese with bold, zesty taco flavors. Ground beef is seasoned with taco spices, simmered with enchilada sauce, diced tomatoes with green chilies, and elbow macaroni, then smothered in a blend of cheddar, American, and cream cheeses for a rich, satisfying dish perfect for weeknight dinners or casual gatherings.
Ingredients
Main Ingredients
- 1 teaspoon neutral oil (such as safflower, grape-seed, or canola)
- 1 small yellow or white onion, finely chopped (about 1 cup)
- 1 pound lean ground beef
- 1 (1-ounce) packet taco seasoning or 3 tablespoons homemade taco seasoning
- 2 tablespoons tomato paste
- 3 cups water
- 1 (10-ounce) can red enchilada sauce
- 1 (10-ounce) can diced tomatoes and green chilies (such as Rotel)
- 1 pound dried elbow macaroni noodles
- 2 cups shredded medium or sharp cheddar cheese (8 ounces)
- 1/2 cup coarsely chopped sliced American cheese (not Kraft singles)
- 4 ounces cream cheese, cubed
- Salt, to taste
Optional Toppings
- Thinly sliced scallions
- Pickled jalapeño slices
- Shredded romaine or iceberg lettuce
- Crushed tortilla chips
- Sour cream
- Coarsely chopped fresh cilantro
- Finely chopped red onion
Instructions
- Sauté Onion: Heat 1 teaspoon of neutral oil in a large, high-sided skillet or Dutch oven over medium-high heat until shimmering. Add the finely chopped onion and cook, stirring occasionally, until translucent and slightly softened, about 4 minutes.
- Cook Beef and Season: Add the ground beef to the skillet. Break it up with a wooden spoon and cook until fully browned, about 6 to 8 minutes. Stir in taco seasoning and tomato paste, cooking for about 2 minutes until fragrant and the tomato paste darkens slightly.
- Add Liquids and Pasta: Pour in the water, red enchilada sauce, diced tomatoes with green chilies including their juices, and add the dried elbow macaroni noodles. Bring the mixture to a boil over medium-high heat.
- Simmer Pasta: Boil the mixture, stirring frequently to prevent sticking, until pasta is al dente and the liquid reduces to a thick, creamy sauce, approximately 7 to 11 minutes.
- Melt Cheeses: Remove the skillet from heat. Stir in shredded cheddar cheese, chopped American cheese, and cubed cream cheese until all the cheeses melt and the sauce is creamy. Season with salt to taste.
- Serve: Serve hot topped with your choice of optional toppings such as scallions, pickled jalapeños, lettuce, crushed tortilla chips, sour cream, fresh cilantro, or chopped red onion.
Notes
- Leftovers can be refrigerated in an airtight container for up to 4 days.
- Stir frequently while boiling pasta to prevent noodles from sticking to the pan and burning.
- Adjust taco seasoning quantity to taste for desired spiciness.
- This dish can be customized with ground turkey or chicken for a leaner option.
- For a vegetarian version, substitute the ground beef with plant-based meat alternatives and use vegetable broth instead of water.
