Taco Mac and Cheese is an easy one-skillet dinner made in less than thirty minutes with ground beef, taco seasoning, Ro-Tel, macaroni, and plenty of cheddar cheese!
This Taco Mac and Cheese is one of those easy dinners that brings together two of my family's favorites in one skillet. You get cheesy, creamy macaroni combined with seasoned ground beef, tomatoes, and taco flavor for a meal that is hearty, comforting, and full of flavor.
Everything comes together in one skillet, making this a great choice for a busy weeknight when you want to get dinner on the table without spending all evening in the kitchen.
If you like this easy Taco Mac and Cheese, be sure to try some of our other easy skillet dinners like Chicken and Hashbrown Casserole and Baked Tacos.
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Reader Review: "I will definitely be making this again. The taco flavor with the cheesy macaroni was delicioius, and I loved cooking everything in one skillet." - Hunter
Why You'll Love This Taco Mac and Cheese
- One Skillet Meal: Everything cooks together in one skillet, making dinner and cleanup even easier.
- Simple Ingredients: You don't need a long list of fancy ingredients to make this flavorful dinner.
- Family-Friendly: The combination of cheesy macaroni and taco seasonings is hard to resist.
- Big Taco Flavor: Rotel, tomato sauce, and taco seasoning give this dish plenty of flavor.
- Easy Weeknight Dinner: From skillet to table in about 30 minutes. Perfect option for a busy night!
Ingredients
- Ground Beef: I like to use lean ground beef!
- Onion: Adds some flavor and helps build the savory base!
- Ro-Tel: Adds a little heat and plenty of flavor!
- Chicken Broth: Adds extra flavor; you can use any broth that you have on hand.
- Milk: To help create the creamy sauce!
- Tomato Sauce: This helps create a base for the cheesy taco sauce.
- Taco Seasoning: I used my taco seasoning for amazing flavor.
- Macaroni Noodles: Elbow macaroni is perfect for this recipe because the small noodles hold onto the sauce.
- Cheddar Cheese: This gives the classic melt and the perfect mac and cheese finish.
- Salt and Pepper: Season to taste!
Tim's Tip: Shred your own cheese if you can. It will melt more smoothly than pre-shredded cheese and gives a nice creamy finish.
How to Make Taco Mac and Cheese
1. Brown the Ground Beef: In a large skillet, brown your ground beef over medium heat. When the meat is almost finished cooking, add in the diced onion and continue cooking until the beef is fully browned and the onion is tender.
Drain off any excess grease and stir in the taco seasoning.
2. Make the Sauce: Add the Ro-Tel, chicken broth, milk, and tomato sauce to the skillet with the seasoned beef. Add salt and pepper to taste as needed.
Increase the heat to medium-high and bring to a simmer, stirring everything together.
3. Stir in the Macaroni: Stir the elbow macaroni directly into the skillet.
Reduce heat to low, cover, and cook for 20 minutes, or until the macaroni is tender. Stir occasionally to keep the noodles from sticking and to make sure they are evenly cooking.
4. Add the Cheese: Once the macaroni is tender, stir in the shredded cheddar cheese. Continue stirring until the cheese is completely melted and incorporated into the sauce.
5. Serve: Serve warm and enjoy.
Made this recipe? Let me know!
Expert tips
- Use Lean Ground Beef: This keeps the finished dish from becoming greasy.
- Watch the Heat: Once the macaroni is added, keep the skillet at a gentle simmer rather than a hard boil.
- Stir occasionally: This helps prevent the macaroni from sticking to the bottom of the skillet.
- Shred Your Own Cheese: Freshly shredded cheese melts more smoothly and will give your finished dish a creamier texture.
Substitutions and variations
- Ground Beef: Ground turkey or chicken can be used instead of ground beef.
- Cheddar Cheese: Try a Mexican blend, Monterey Jack, Colby Jack, or pepper jack for different flavors.
- Macaroni: Other small pasta shapes can work, although cooking times may vary.
storage
Store leftover Taco Mac and Cheese in an airtight container in the refrigerator for up to 3-4 days.
When reheating, add a small splash of milk or chicken broth and stir well. This will help bring back some of the creamy texture.
FAQs
Yes. You can make it ahead and reheat it gently on the stovetop or in the microwave. You might need to add a splash of broth or cream when reheating to loosen the sauce.
You can freeze it, although the texture of the cheese sauce may change slightly after thawing. Store in an airtight, freezer-safe container and thaw in the refrigerator before reheating.
Yes. For a milder version, use mild Ro-Tel or substitute with regular diced tomatoes. You can also use a mild taco seasoning.
What to Serve with Taco Mac and Cheese
- Pair with a simple green salad using buttermilk ranch.
- Add some crunch: Serve with tortilla chips and salsa for an easy side. You can also add guacamole for dipping.
- Top it Your Way: Set out your favorite taco toppings like diced tomatoes, green onions, sour cream, jalapeños, or sliced avocado to let everyone customize their bowl.
More mac and cheese Recipes
Made this recipe? Let me know!
Recipe
Taco Mac and Cheese
Equipment
- Large Skillet
Ingredients
- 1 lb Ground Beef
- ½ cup Onion Diced
- 10 oz Can Rotel Tomatoes
- 1 cup Chicken Broth
- 1 cup Milk
- 8 oz can Tomato Sauce
- 4 tablespoon Taco Seasoning
- 2.5 cups Elbow Macaroni
- 3 cups Cheddar Cheese Shredded
- Salt and Pepper To taste
Instructions
- Brown the Ground Beef: In a large skillet, brown your ground beef over medium heat. When the meat is almost finished cooking, add the diced onion and continue cooking until the beef is fully browned and the onion is tender. Drain off any excess grease and stir in the taco seasoning. Season with salt and pepper to taste. 1 lb Ground Beef ½ cup Onion 4 tbsp Taco Seasoning Salt and Pepper
- Make the Sauce: Add the Ro-Tel, chicken broth, milk, and tomato sauce to the skillet with the seasoned beef. 10 oz Can Rotel Tomatoes 1 cup Chicken Broth 1 cup Milk 8 oz can Tomato Sauce Increase the heat to medium-high and bring to a simmer, stirring everything together.
- Stir in the Macaroni: Stir the elbow macaroni directly into the skillet. 2.5 cups Elbow MacaroniReduce heat to low, cover, and cook for 20 minutes, or until the macaroni is tender. Stir occasionally to keep the noodles from sticking and to make sure they are evenly cooking.
- Add the Cheese: Once the macaroni is tender, stir in the shredded cheddar cheese. Continue stirring until the cheese is completely melted and incorporated into the sauce. 3 cups Cheddar Cheese
- Serve: Serve warm and enjoy.
Notes
- Use Lean Ground Beef: This keeps the finished dish from becoming greasy.
- Watch the Heat: Once the macaroni is added, keep the skillet at a gentle simmer rather than a hard boil.
- Stir occasionally: This helps prevent the macaroni from sticking to the bottom of the skillet.
- Shred Your Own Cheese: Freshly shredded cheese melts more smoothly and will give your finished dish a creamier texture.
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