Taco Mac and Cheese is a fun twist on two all-time favorites: creamy macaroni and cheese mixed with the bold, zesty flavors of taco seasoning. Imagine perfectly cooked pasta swimming in cheesy goodness while seasoned ground beef, a bit of salsa, and maybe some crunchy taco toppings bring a little fiesta to every bite.
I love making this dish on busy nights when I want something comforting but with a little punch. The combination always feels satisfying, and it’s a super easy way to get everyone excited at the dinner table. I like to add a handful of shredded cheese right on top and pop it under the broiler for a minute or two—that crispy cheesy crust is my favorite part.
For serving, I often grab some tortilla chips on the side or sprinkle on some crushed chips for a little crunch right in the mac and cheese. It’s also great with a dollop of sour cream or a splash of hot sauce if you like things a bit spicier. Taco Mac and Cheese brings two comfort foods together in a way that feels cozy and a little bit fun, making it a perfect recipe for any night of the week.
Key Ingredients & Substitutions
Rotini pasta: I like rotini because its twists hold onto the cheese sauce well. You can swap it for elbow macaroni, shells, or any short pasta you prefer.
Ground beef: Ground beef adds great flavor, but try ground turkey or chicken for a leaner option. Vegetarian? Crumbled tofu or a plant-based meat substitute works, too.
Taco seasoning mix: Store-bought taco seasoning is quick and easy. If you prefer homemade, mix chili powder, cumin, paprika, garlic powder, onion powder, and a pinch of cayenne.
Cheese: Sharp cheddar and pepper jack bring creaminess and a little kick. For milder taste, use just cheddar or Monterey Jack. For extra spice, add jalapeño cheddar or a sprinkle of chili flakes.
Butter and flour (for roux): These thicken the cheese sauce. For gluten-free, swap all-purpose flour with a gluten-free blend or cornstarch (use half as much).
How Can I Make a Smooth, Creamy Cheese Sauce Without Clumps?
Making a smooth cheese sauce sets this dish apart. Here’s how to avoid lumps and get that silky texture:
- Melt butter first, then add flour and stir constantly for about 1 minute. This cooks out the raw flour taste.
- Gradually whisk in cold milk while stirring to prevent lumps. Keep the heat medium to avoid burning.
- Cook until the sauce thickens before adding cheeses.
- Remove from heat before adding cheese, then stir gently until melted. Overheating cheese can cause it to clump or separate.
Patience helps! Slow whisking and gradual temperature changes make all the difference for creamy cheese sauce.
Equipment You’ll Need
- Large pot – I like using a big pot to cook the pasta evenly without spilling. It’s the main tool for boiling.
- Skillet or frying pan – A wide skillet helps you brown the beef and cook the taco seasoning easily.
- Saucepan – This is perfect for making the cheese sauce, giving you plenty of room to whisk smoothly.
- Whisk – Keeps the cheese sauce nice and lump-free, making it creamy and smooth.
- Baking dish – For baking the assembled mac and cheese, I prefer a medium-sized dish that fits everything comfortably.
Flavor Variations & Add-Ins
- Swap ground beef for cooked chorizo or turkey for different flavors and leaner options.
- Mix in black beans, corn, or sautéed peppers for extra veggies and texture.
- Use a different cheese blend, like pepper jack and Monterey Jack, for a milder or spicier taste.
- Top with crushed tortilla chips or jalapeños before baking for a crunchy or spicy finish.
Equipment You’ll Need
- Large pot – to boil the pasta.
- Large skillet or frying pan – for browning the ground beef and cooking the seasoning.
- Saucepan – to make the creamy cheese sauce.
- Whisk – to mix the cheese sauce smoothly without lumps.
- Baking dish or ovenproof skillet – to bake the combined mac and cheese and beef.
- Colander – to drain the pasta after boiling.
Variations You Can Try
- Protein swaps: Use ground turkey, chicken, or chorizo instead of beef.
- Veggie boost: Add black beans, corn, bell peppers, or jalapeños for extra flavor and texture.
- Cheese choices: Try different cheeses like Monterey Jack, mozzarella, or a Mexican cheese blend for milder or creamier results.
- Spice it up: Add hot sauce, cayenne pepper, or chopped fresh chili peppers if you like it spicy.
- Crispy topping: Sprinkle crushed tortilla chips or breadcrumbs on top before baking for a crunchy crust.
Can I Use Frozen Ground Beef for This Recipe?
Yes, but be sure to fully thaw the ground beef first for even cooking. Thaw it in the fridge overnight or use the microwave’s defrost setting, then drain any excess moisture before cooking.
Can I Make Taco Mac and Cheese Ahead of Time?
Absolutely! Prepare the dish up to the baking step, then cover and refrigerate for up to 24 hours. When ready, bake as directed, adding a few extra minutes if it’s chilled.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stove, stirring occasionally to keep the cheese sauce creamy.
What Can I Use Instead of Taco Seasoning Mix?
If you don’t have a taco seasoning packet, mix chili powder, cumin, paprika, garlic powder, onion powder, salt, and a pinch of cayenne pepper to taste for a homemade blend.