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This taco macaroni and cheese combines seasoned ground beef, salsa, pasta shells, cream cheese and cheddar in one pot. The pasta cooks right in the beef broth and salsa, so it picks up plenty of taco flavor while it cooks. Cream cheese makes the sauce creamy, while plenty of shredded cheddar gives it that familiar mac and cheese finish. Add tomatoes, green onions, avocado or crushed corn chips at the table and everyone can finish their bowl differently.
Why You’ll Love It
Taco-seasoned beef, salsa and two kinds of cheese turn pasta shells into a one-pot taco mac and cheese that’s on the table in about 30 minutes.
Truly one pot: The beef is browned first, then the pasta cooks in the same pot with the broth, salsa and taco seasoning.
Creamy and cheesy: Cream cheese melts into the sauce, while cheddar is stirred through the pasta and sprinkled over the top.
Easy to adjust the heat: Use mild, medium or hot salsa, then put hot sauce on the table for anyone who wants more spice.
Plenty of topping options: Tomatoes, avocado, sour cream, green onions, cilantro and crushed corn chips all work, so everyone can finish their own bowl.
You might also enjoy loaded mac and cheese, taco stuffed zucchini boats, mason jar taco salad, or one of these taco flavored recipes.
Taco Macaroni and Cheese Ingredients
Ground beef: Use lean ground beef and drain any excess fat after browning.
Onion: Cooks with the beef and adds savory flavor to the base.
Beef broth: The pasta cooks directly in the broth, so there’s no separate pot of water.
Salsa: Mild, medium or hot all work. This is one of the easiest ways to control how spicy the finished taco mac is.
Taco seasoning: I use a packet here for convenience, but homemade taco seasoning works too.
Garlic powder: Adds garlic flavor without another ingredient to chop.
Pasta shells: The little shells catch plenty of the cheesy sauce and seasoned beef. Macaroni or another short pasta can also work.
Cream cheese: Melts into the cooking liquid to make the sauce creamy.
Cheddar cheese: Two cups go into the pasta and the remaining cup is sprinkled over the top.
Toppings: Sour cream, crushed corn chips, avocado, diced tomatoes, green onions and cilantro are all good choices.
How to Make Taco Mac and Cheese
Brown the beef: Heat the olive oil in a Dutch oven or large heavy pot and cook the onion until softened. Add the ground beef, salt and pepper and cook until browned, breaking up the meat as it cooks. Drain the excess fat.
Add the pasta: Stir in the beef broth, salsa, taco seasoning, garlic powder and uncooked pasta shells.
Cook covered: Cover and cook over low heat for about 15 minutes, stirring every 5 minutes so the pasta doesn’t stick to the bottom.
Reduce the liquid: Remove the lid. If there’s still quite a bit of liquid, continue cooking uncovered for a few minutes.
Make it cheesy: Turn off the heat and stir in the cream cheese and 2 cups of cheddar until melted and creamy.
Add the toppings: Sprinkle the remaining cheddar over the top and finish with tomatoes, green onions, avocado, sour cream, crushed corn chips or cilantro.
Substitutions and Variations
Change the meat: Ground turkey, chicken or pork can replace the beef. Leftover taco meat works too.
Use another short pasta: Elbow macaroni or another small pasta shape can replace the shells, although cooking time can vary slightly.
Adjust the heat: Choose mild, medium or hot salsa depending on how spicy you want it. Hot sauce or sliced jalapeños can be added at the table.
Change the broth: Chicken broth works well if you’re making the recipe with ground chicken or turkey.
Make your own taco seasoning: Use homemade taco seasoning instead of a packet if that’s what you keep on hand.
Serving Suggestions
Appetizers: Enjoy shrimp ceviche to begin. Jalapeno popper tacos are another option.
Side dishes: Garlic bread or crusty bread, a lemon and parmesan salad or a watermelon jalapeno salad would be good alongside your taco mac and cheese.
How to Store
Store: Keep leftovers in an airtight container in the refrigerator for 3 or 4 days.
Freeze: Freeze cooled taco mac and cheese in individual portions for up to 3 months.
Thaw: Thaw overnight in the refrigerator.
Reheat: Reheat gently on the stove or in the microwave. Add a splash of broth or salsa if the pasta has absorbed too much sauce.
Top Tips
Use a heavy pot: A Dutch oven works especially well because there’s enough room to stir everything and the heavy bottom helps keep the pasta from sticking or scorching.
Stir the pasta as it cooks: Give everything a good stir about every 5 minutes, especially around the bottom and edges of the pot.
Watch the liquid near the end: Pasta brands and shapes absorb liquid differently. If there’s still excess liquid once the pasta is tender, cook it uncovered for a few minutes before adding the cheese.
Set out the toppings: One of the fun parts of this recipe is letting everyone add their own tomatoes, avocado, sour cream, green onions, corn chips or hot sauce at the table.
Taco Macaroni and Cheese FAQs
Different pasta shapes can absorb slightly different amounts of liquid. Once the pasta is tender, remove the lid and let any excess liquid cook off before stirring in the cream cheese and cheddar.
That depends mainly on the salsa and taco seasoning you use. Choose mild salsa for less heat or use medium or hot salsa if you want it spicier. Hot sauce can also be served at the table.
One Pot Taco Mac and Cheese Recipe
Taco Macaroni and Cheese
Equipment
- Dutch Oven or Large Heavy Pot
Ingredients
- 1 Tablespoon olive oil
- 1 white onion, small, 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 pasta shells, uncooked
- 4 Ounces cream cheese, at room temperature
- 3 Cups cheddar cheese, shredded
Optional Garnishes:
- sour cream
- corn chips, crushed
- avocado, sliced
- tomatoes, diced
- green onions, sliced
- cilantro, or parsley, chopped
Instructions
- Heat the olive oil in a Dutch oven over a medium-high heat. Fry the onion until it is soft.
- Add the ground beef, salt and pepper, and use a wooden spoon to break up any chunks of meat as it cooks. When the beef is no longer pink, drain the fat out of the pan.
- Stir in the broth, salsa, taco seasoning, garlic powder, and pasta.
- Put the lid on the pot and allow this mixture to cook for about 15 minutes, on low heat. Stir the mixture every 5 minutes or so.
- Remove the lid. If the liquid is absorbed, you can move to the next step. Otherwise, leave the lid off and cook for a few more minutes to allow the extra moisture to steam off.
- Turn off the heat and add the cream cheese and 2 cups of shredded cheese (leave the extra cup of cheese to use as a topping). Stir until the cheese is completely melted.
- Sprinkle the remaining cheese over the top and add any other garnishes you like before serving.
Notes
Stir the pasta as it cooks: Give everything a good stir about every 5 minutes, especially around the bottom and edges of the pot.
Watch the liquid near the end: Pasta brands and shapes absorb liquid differently. If there’s still excess liquid once the pasta is tender, cook it uncovered for a few minutes before adding the cheese.
Set out the toppings: One of the fun parts of this recipe is letting everyone add their own tomatoes, avocado, sour cream, green onions, corn chips or hot sauce at the table.
Nutrition
Taco seasoning and salsa give this mac and cheese a completely different feel from the classic version, and all those topping options make it easy to change up each bowl. The pasta shells catch plenty of the creamy sauce and little pieces of seasoned beef. Put the toppings on the table and let everyone finish theirs the way they want it.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Taco macaroni and cheese is a genius mix of flavors—comfort food at its best! So satisfying.
Easy cooking is the best, and this one-pot meal nailed it.
From the titles itself, the BEST! It is the best, indeed! No leftover yesterday when I made this! 😋
I love tacos and incorporating this flavor to Mac and Cheese was a clever idea!
Tried this recipe and it was pure deliciousness! Definitely a winner.
Looks amazing! I think I’m going to adapt this to make it in my Instant Pot. I will probably reduce the pasta to 2 cups, keep everything else the same but only use enough broth to barely cover everything once it’s all in there and it should turn out good. Thanks for the recipe and idea!
I am craving this now. These photos are beautiful!