Taco Mac and Cheese

Taco Mac and Cheese is a bold, creamy twist on a weeknight classic. Made with ground beef, taco seasoning, cheddar cheese soup, and Rotel tomatoes with green chilies, it’s ready in just 30 minutes and cooked in one skillet for easy cleanup.

This hearty dish blends the comfort of mac and cheese with the zesty flavor of tacos. Evaporated milk adds creaminess, while beef broth and pasta shells soak up all the flavor. It’s quick, satisfying, and sure to become a family favorite. Serve it as-is or top with green onions, sour cream, or crushed tortilla chips for a tasty finishing touch. 

Do you love this taco twist? Don’t miss these other taco-inspired recipes like our Taco Rice, Chicken Taco Casserole, and Easy Taco Pie.

Ingredients

• Ground Beef: Use lean ground beef (80/20 or 85/15) for a good balance of flavor and less grease. Brown thoroughly until no pink remains before draining.
• Yellow Onion: Choose a firm onion with dry, papery skin. Dice it finely so it softens quickly and blends well into the dish.
• Garlic: Fresh garlic adds depth, but pre-minced garlic in a jar works in a pinch. 
• Cheddar Cheese Soup: This canned soup adds creaminess and a mild cheddar flavor. Look for it near the canned soups or sauces in most grocery stores.
• Evaporated Milk: Adds a rich and creamy texture without the heaviness of cream. Shake the can before opening and bring it to room temperature for easier mixing.
• Taco Seasoning: A packet of store-bought taco seasoning works great, or you can use about 2 tablespoons of homemade seasoning if you prefer.
• Rotel Tomatoes with Green Chilies: Use the original version for mild heat, or choose the hot variety if you want more spice. Do not drain as the juice adds flavor and helps cook the pasta.
• Beef Broth: Use low-sodium if possible so you can better control the saltiness. This liquid helps cook the pasta and infuse it with savory flavor.
• Pasta Shells: Medium shells work best because they hold sauce well. No need to pre-cook—just stir them in and let them simmer.
• Cheddar Cheese: While cheddar cheese is a classic for any mac and cheese, using a sharp variety will give your dish an extra kick of flavor. For a milder taste, you can also use mild cheddar or a blend of both.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

• Make It Vegetarian: Swap ground beef for meatless crumbles or black beans. You’ll still get the protein and texture without the meat.
• Use Ground Turkey or Chicken: Lighten it up with ground turkey or chicken for a leaner version that still holds all the flavor.
• Tex-Mex Mix-Ins: Stir in a handful of corn, black beans, or chopped bell peppers for added color, texture, and nutrition.
• Southwest Style: Add a squeeze of lime juice and fresh cilantro just before serving for a bright, zesty finish.

How to Make Taco Macaroni and Cheese 

Making this taco macaroni and cheese recipe is simple and only takes one skillet. There’s no need to pre-cook the pasta—just gather your ingredients and you're ready to go.

Step 1: Brown the Beef and Veggies. Cook the ground beef with the diced onion and minced garlic in a large skillet over medium heat. When the beef is fully browned with no pink remaining, drain off any excess grease.

Step 2: Stir in the Sauce Base. Add the condensed cheddar cheese soup, evaporated milk, taco seasoning, undrained Rotel, and beef broth. Give everything a good stir to combine and bring the mixture to a boil.

Step 3: Add Pasta and Simmer. Stir in the uncooked pasta shells and reduce the heat to low. Cover the skillet and let it simmer. Be sure to give it the occasional stir. Cook for about 15 to 20 minutes or until the pasta is tender and has absorbed most of the liquid.

Step 4: Add Cheese and Serve. Remove the lid and stir in the shredded cheddar cheese. Serve this easy taco pasta warm, and top with your favorite garnishes like green onions, sour cream, or tortilla strips.

Storage Directions 

• Storing: Leftovers can be kept in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing this taco mac recipe, as the pasta may change texture when thawed and reheated; however, if you must freeze, store it in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating: To reheat, add a splash of beef broth or milk and warm the dish on the stove over low heat, stirring until it becomes creamy again. You can also reheat in the microwave on medium heat for 30–60 second intervals, stirring in between, until heated through.
• Make-Ahead: While this dish is best served fresh, you can prepare it a day ahead and store it in the fridge. Reheat it before serving for a quick and easy meal.

Serving Suggestions

This easy taco mac and cheese is a versatile dish that pairs well with a variety of meals, making it perfect for any occasion.

• Make for a busy weeknight dinner—it's quick and easy, yet filling enough to satisfy the whole family. Add a side of easy garlic knots or a light strawberry and pecan salad for a well-rounded meal.
• Make and serve with a side of chips and pico de gallo for a fun, Tex-Mex-inspired meal that’s great for casual dining or watching the game.
• Serve it at your next potluck or family gathering. Taco Mac is sure to be a hit! Pair it with velveeta Rotel dip and chips or easy Mexican rice.

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