Description
A flavorful and creamy Taco Mac and Cheese combining classic comfort food with a zesty taco twist. This recipe features elbow macaroni tossed in a cheesy sauce layered with seasoned ground beef and diced tomatoes with green chilies, garnished with green onions and optional toppings for extra texture and heat.
Ingredients
Scale
Pasta
- 1 lb elbow macaroni
Meat and Seasoning
- 1 lb ground beef (or turkey)
- 1 packet taco seasoning
- 1 can (10 oz) diced tomatoes with green chilies, drained
Cheese Sauce
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 cups milk
- 1/4 cup cream cheese
- Salt and pepper to taste
Garnishes and Optional Toppings
- 1/4 cup sour cream
- 1/2 cup chopped green onions
- Optional: tortilla chips, jalapeños, cilantro, or diced avocado
Instructions
- Cook the Pasta: Bring a large pot of salted water to boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
- Brown the Meat: Heat a large skillet over medium heat. Add the ground beef or turkey and cook until fully browned, breaking up the meat as it cooks. Drain the excess fat from the skillet.
- Add Taco Seasoning: Stir in the taco seasoning packet and drained diced tomatoes with green chilies into the browned meat. Cook for 2-3 minutes, stirring frequently, to combine flavors and heat through.
- Make the Cheese Sauce: In a separate pot, warm the milk and cream cheese over medium heat, whisking continuously until the cream cheese is fully melted. Gradually add the shredded cheddar and Monterey Jack cheeses, stirring until the cheese sauce is smooth and creamy. Season with salt and pepper to taste.
- Combine Ingredients: Add the cooked pasta to the cheese sauce and stir well to coat. Then fold in the seasoned meat and tomato mixture, combining all components thoroughly.
- Serve: Spoon the Taco Mac and Cheese into serving bowls. Top each serving with a dollop of sour cream, sprinkle with chopped green onions, and add any optional toppings like crushed tortilla chips, jalapeños, cilantro, or diced avocado for extra flavor and crunch.
Notes
- To make this dish lower in fat, use lean ground turkey and reduced-fat cheeses.
- For a spicier version, add diced jalapeños or a dash of hot sauce to the meat mixture.
- Can be prepared ahead and reheated gently on the stovetop or in the microwave.
- Leftovers keep well refrigerated for up to 3 days.
- Gluten-free pasta can be substituted to make this gluten-free friendly.
