Description

This Taco Mac and Cheese recipe combines the classic comfort of creamy macaroni and cheese with the bold flavors of seasoned taco beef and diced tomatoes with green chilies. Perfect for a family dinner, this dish features tender elbow macaroni, a rich blend of cheddar and Monterey Jack cheeses, and a savory taco meat mixture, topped with fresh green onions and optional zesty garnishes for an exciting twist on traditional mac and cheese.

Ingredients

Scale

Pasta

1 lb elbow macaroni

Meat Mixture

1 lb ground beef (or turkey)
1 packet taco seasoning
1 can (10 oz) diced tomatoes with green chilies (drained)

Cheese Sauce

4 cups milk
1/4 cup cream cheese
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
Salt and pepper to taste

Toppings

1/4 cup sour cream
1/2 cup chopped green onions
Optional toppings: tortilla chips, jalapeños, cilantro, or diced avocado

Cook Mode Prevent your screen from going dark

Instructions

Cook the Pasta: In a large pot of boiling salted water, cook the elbow macaroni according to package directions until al dente. Drain and set aside to prevent overcooking.
Brown the Meat: In a large skillet over medium heat, cook the ground beef or turkey until fully browned and no pink remains. Drain excess fat to keep the dish from becoming greasy.
Add Taco Seasoning: Stir the taco seasoning packet and drained diced tomatoes with green chilies into the browned meat. Cook for 2 to 3 minutes, stirring occasionally to allow the flavors to meld.
Make the Cheese Sauce: In a separate pot, heat the milk and cream cheese over medium heat. Whisk continuously until the cream cheese melts and the mixture is smooth. Gradually stir in shredded cheddar and Monterey Jack cheeses until fully melted into a creamy sauce. Season with salt and pepper to taste.
Combine Ingredients: Add the cooked elbow macaroni to the cheese sauce and stir gently to coat the pasta evenly. Then fold in the seasoned meat mixture until everything is well combined and heated through.
Serve: Spoon the Taco Mac and Cheese into bowls. Top each serving with a dollop of sour cream and sprinkle with chopped green onions. For extra flavor and texture, add optional toppings such as crushed tortilla chips, sliced jalapeños, fresh cilantro, or diced avocado.

Notes

Use lean ground turkey for a lighter option without sacrificing flavor.
Drain excess fat from the meat to keep the dish from being greasy.
Adjust the level of spiciness by choosing mild or hot taco seasoning according to your preference.
Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove or microwave.
Add crushed tortilla chips on top for a crunchy texture contrast.
For a gluten-free version, substitute elbow macaroni with gluten-free pasta.