Taco Mac and Cheese
Erin Indahl-Fink
Need an easy weeknight dinner recipe? This taco mac and cheese is a great option that's done in under 30 minutes. Made with a homemade cheese sauce, seasoned ground beef and tender shell pasta, this easy taco mac recipe is fantastic!
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Dinner/Main Dish
Cuisine Mexican/American
Servings 8 servings
Calories 497 kcal
Large Skillet This large Anolon 12" Skillet is ideal for making one-pan meals! Wooden Spurtle Tools This 5-Piece Wooden kitchen tool set is amazing and great for use in non-stick cookware. No scratches and no plastic!
- 1 lb. lean ground beef
- 3 Tablespoons taco seasoning
- 12 oz. shell pasta about 3/4 box
- 2 (10 oz. cans) diced tomatoes and chilies like Rotel
- 1/4 cup water
Cheese Sauce:
- 6 Tablespoons butter
- 6 Tablespoons flour
- 2 cups milk
- 1 cup beef broth
- 2 cup shredded cheese like sharp cheddar or Monterrey Jack cheese
- Cilantro for topping if desired
In a large stock pot, bring generously salted water to a boil. Cook pasta al dente, according to package directions. (Al dente is one minute less than regular cooking time.)
While water for pasta is coming to a boil and pasta cooks, brown the ground beef over medium-high heat. Drain off any excess fat. Add the taco seasoning, 1/4 c. water and 2 cans of Rotel, with the juice. Stir together and bring to a simmer. Simmer for about 1-2 minutes. Remove meat from skillet and transfer to a bowl. Cover to keep warm. Rinse out skillet.
In the same skillet, begin making the cheese sauce. Over medium heat melt the butter. Add the flour to the melted butter and whisk together until mixture begins to bubble and cook. Reduce heat to med-low and pour in the milk, and continue to whisk. Mixture will begin to thicken, then add in the broth. Continue to whisk as mixture thickens again. Add in the shredded cheese, and stir until cheese melts into the sauce.
To the cheese sauce, add in the cooked pasta and seasoned ground beef mixture. Stir together all ingredients to coat in the cheese sauce.
Serve and enjoy.
Storage: Store any leftovers in an airtight container. Refrigerated, leftovers will keep for up to 5 days.
Pasta Options: Shell, elbow macaroni, fusilli and bow-tie pasta are all good options.
Serving: 1, 1 1/2 cupsCalories: 497kcalCarbohydrates: 43.5gProtein: 28gFat: 23.5gSaturated Fat: 19gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 113mgSodium: 957mgFiber: 4gSugar: 6g
Keyword taco mac and cheese, taco mac recipe