One Pot Taco Macaroni and Cheese

Why You’ll Love This Recipe

If you’re a fan of easy meals with big flavor, this recipe will quickly become a favorite. It combines the creamy, cheesy richness of macaroni and cheese with the savory spices of a taco, all in one pot. It’s incredibly simple to make with pantry staples, and you won’t need to juggle multiple pans. Plus, it’s kid-friendly, customizable, and ready in under an hour—ideal for busy nights.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Ground beef
• Onion, diced
• Garlic, minced
• Elbow macaroni
• Taco seasoning (store-bought or homemade)
• Canned diced tomatoes (with green chilies, if desired)
• Tomato sauce
• Beef broth or water
• Salt
• Black pepper
• Cheddar cheese, shredded
• Monterey Jack or mozzarella cheese, shredded
• Fresh cilantro or green onions (optional, for garnish)

Directions

1. In a large pot or deep skillet, cook the ground beef over medium heat until browned. Drain excess fat if needed.
2. Add diced onion and garlic, cooking until softened and fragrant, about 3–4 minutes.
3. Stir in the taco seasoning, canned tomatoes, tomato sauce, and beef broth.
4. Add the elbow macaroni and stir to combine. Bring the mixture to a boil.
5. Reduce heat to a simmer, cover, and cook for 10–12 minutes, or until the pasta is tender. Stir occasionally to prevent sticking.
6. Once the pasta is cooked, stir in the shredded cheeses until melted and creamy.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro or green onions if desired, and serve hot.

Servings and timing

This recipe serves approximately 6 people.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Variations

• Spicy Kick: Add chopped jalapeños or a dash of hot sauce.
• Vegetarian Version: Use plant-based ground meat or black beans in place of beef.
• Extra Creamy: Stir in a few tablespoons of cream cheese or sour cream before serving.
• Add Veggies: Mix in corn, bell peppers, or spinach for added color and nutrition.
• Chicken Version: Substitute cooked shredded chicken for ground beef and use chicken broth instead.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm in a saucepan over medium heat, adding a splash of broth or milk to restore creaminess.
You can also microwave individual portions for 1–2 minutes, stirring halfway through.
This dish is best enjoyed fresh but can be frozen for up to 1 month. Thaw in the refrigerator before reheating.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like rotini, penne, or shells will work well in this dish.

Is it really all made in one pot?

Yes, the pasta cooks directly in the sauce, making this a true one-pot meal with minimal cleanup.

Can I make this dish ahead of time?

Absolutely. Prepare it in advance and store in the fridge, then reheat before serving.

What cheese melts best in this recipe?

Cheddar and Monterey Jack are great options for smooth, melty texture and flavor.

Can I use store-bought taco seasoning?

Yes, but you can also use homemade seasoning if you prefer to control the salt and spice levels.

Is this recipe freezer-friendly?

Yes, though the texture of the pasta may soften slightly after freezing. Store in a freezer-safe container.

How can I make it creamier?

Stir in a bit of cream cheese, sour cream, or heavy cream after the pasta is cooked and before adding the cheese.

Can I add toppings?

Definitely! Try sour cream, avocado, crushed tortilla chips, or hot sauce for extra flavor and texture.

How do I make it less spicy?

Use mild taco seasoning and plain diced tomatoes without chilies to reduce the heat.

What should I serve with taco macaroni and cheese?

It’s a complete meal on its own, but you can pair it with a side salad, cornbread, or roasted vegetables.

Conclusion

One Pot Taco Macaroni and Cheese is the perfect mix of simplicity, comfort, and flavor. With cheesy pasta, seasoned beef, and zesty taco spices all cooked together in one pot, it’s an easy weeknight dinner that pleases everyone at the table. Whether you’re looking for a family-friendly favorite or a meal prep staple, this dish checks all the boxes.

One Pot Taco Macaroni and Cheese

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One Pot Taco Macaroni and Cheese is a flavorful mashup of classic mac and cheese and taco night, made with ground beef, taco spices, tender pasta, and melted cheese—all in a single pot for easy cleanup and bold taste.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Category: Main Course
• Method: Stovetop
• Cuisine: Tex-Mex
• Diet: Low Lactose

Ingredients

• 1 lb ground beef
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 cups elbow macaroni (uncooked)
• 1 packet taco seasoning (or 2 tbsp homemade)
• 1 can (14.5 oz) diced tomatoes (with green chilies, optional)
• 1/2 cup tomato sauce
• 3 cups beef broth or water
• Salt, to taste
• Black pepper, to taste
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack or mozzarella cheese
• Fresh cilantro or green onions, chopped (optional for garnish)

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Instructions

1. In a large pot or deep skillet, cook ground beef over medium heat until browned. Drain excess fat if necessary.
2. Add diced onion and garlic. Sauté for 3–4 minutes until softened and fragrant.
3. Stir in taco seasoning, diced tomatoes (with juices), tomato sauce, and beef broth.
4. Add the uncooked elbow macaroni and stir to combine.
5. Bring mixture to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until pasta is tender and liquid is mostly absorbed.
6. Remove from heat and stir in shredded cheddar and Monterey Jack cheese until melted and creamy.
7. Season with salt and pepper to taste.
8. Garnish with chopped cilantro or green onions if desired, and serve hot.

Notes

• Use black beans or plant-based meat for a vegetarian option.
• Add corn, bell peppers, or spinach for extra veggies and nutrition.
• Stir in cream cheese or sour cream for extra creaminess.
• Substitute ground chicken or turkey for a lighter version.
• Make it spicy with jalapeños or hot sauce, or keep it mild with plain tomatoes.

Nutrition

• Serving Size: 1.5 cups
• Calories: 520
• Sugar: 5g
• Sodium: 860mg
• Fat: 28g
• Saturated Fat: 13g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 80mg