Why You’ll Love This Recipe
This dish is a one-pot wonder that delivers on both flavor and convenience. It combines the cheesy goodness of mac and cheese with the bold spices of taco night, all cooked together with minimal cleanup. It’s incredibly versatile, kid-approved, and ready in under 30 minutes. Whether you’re serving a crowd or prepping for the week, this recipe checks every box.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
ground beef
olive oil (if needed)
yellow onion, diced
garlic, minced
taco seasoning
tomato paste
diced tomatoes (canned)
pasta (elbow macaroni or small shells)
beef broth or chicken broth
cheddar cheese, shredded
Monterey Jack or Mexican blend cheese, shredded
milk or heavy cream
salt
black pepper
optional toppings: chopped cilantro, green onions, jalapeños, sour cream
Directions
- In a large pot or deep skillet, cook ground beef over medium heat until browned. Drain excess fat if needed.
- Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Stir in taco seasoning and tomato paste until beef is well coated.
- Add canned diced tomatoes (with juices), uncooked pasta, and broth. Stir to combine and bring to a boil.
- Reduce heat to a simmer, cover, and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Stir in shredded cheeses and milk or cream. Mix until smooth, creamy, and fully combined.
- Season with salt and pepper to taste.
- Serve hot with optional toppings like sour cream, cilantro, or jalapeños.
Servings and timing
This recipe serves 4–6 people.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
- Use ground turkey or chicken: A lighter but still flavorful option.
- Spicy version: Add diced green chiles, chipotle, or extra chili powder.
- Vegetarian: Replace beef with black beans, lentils, or plant-based crumbles.
- Creamier version: Add a spoonful of cream cheese along with the shredded cheeses.
- Low-carb: Substitute the pasta with low-carb noodles or cooked cauliflower.
- Add veggies: Mix in corn, bell peppers, or spinach for extra nutrition.
- Taco-topped: Top with crushed tortilla chips or crispy onions before serving.
- Gluten-free: Use gluten-free pasta and double-check your taco seasoning.
- Add salsa: Stir in a few tablespoons of your favorite salsa for extra zing.
- Breakfast twist: Add scrambled eggs and top with hot sauce for a morning-friendly version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat, warm gently in a skillet over medium-low heat or microwave in 30-second intervals, stirring in between. Add a splash of milk or broth to loosen the sauce as needed. This dish also freezes well—cool completely, then store in freezer-safe containers for up to 2 months.
FAQs
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts more smoothly and gives a creamier texture.
What’s the best pasta to use?
Elbow macaroni, small shells, or rotini work great. Choose any short pasta that holds sauce well.
Can I make this dish ahead of time?
Yes, it reheats well and is great for meal prep. Just store and reheat with a splash of liquid.
Is this recipe spicy?
It’s mildly spiced, but you can adjust the heat with hot sauce or diced chiles.
Can I cook the pasta separately?
For a true one-pot meal, it’s best to cook the pasta with the sauce. This helps absorb flavor and thicken the dish.
Can I use water instead of broth?
You can, but broth adds a richer flavor to the dish. If using water, increase seasoning slightly.
Can I make this dairy-free?
Yes, use dairy-free cheese and a milk substitute like almond or oat milk. Check taco seasoning for hidden dairy.
How do I keep the cheese from clumping?
Add the cheese off the heat and stir continuously to ensure a smooth, creamy sauce.
What can I serve with this dish?
A fresh green salad, garlic bread, or steamed veggies make great sides.
Is this freezer-friendly?
Yes. Let cool completely before freezing. Thaw in the fridge and reheat with added liquid for best texture.
Conclusion
One Pot Taco Macaroni and Cheese is the ultimate mashup of comfort food and bold flavor. It’s quick, cheesy, and satisfying—perfect for those nights when you want something hearty with minimal cleanup. Whether you enjoy it as-is or dress it up with your favorite toppings, this dish is sure to become a staple in your dinner rotation.
PrintOne Pot Taco Macaroni and Cheese
One Pot Taco Macaroni and Cheese is a cheesy, comforting, and flavor-packed fusion of classic mac and cheese and taco night. Made in a single pot, it’s loaded with seasoned beef, tender pasta, and melted cheese—perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4–6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Halal
Ingredients
- 1 lb ground beef
- 1 tbsp olive oil (if needed)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp taco seasoning
- 2 tbsp tomato paste
- 1 can (14.5 oz) diced tomatoes (with juices)
- 2 cups elbow macaroni or small shells
- 3 cups beef broth or chicken broth
- 1 1/2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack or Mexican blend cheese
- 1/2 cup milk or heavy cream
- Salt, to taste
- Black pepper, to taste
- Optional toppings: chopped cilantro, green onions, jalapeños, sour cream
Instructions
- In a large pot or deep skillet, cook ground beef over medium heat until browned. Drain excess fat if needed.
- Add diced onion and sauté for 3–4 minutes until softened. Stir in garlic and cook for another 30 seconds.
- Stir in taco seasoning and tomato paste until beef is well coated.
- Add diced tomatoes (with juices), uncooked pasta, and broth. Stir well and bring to a boil.
- Reduce heat to a simmer, cover, and cook for 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
- Remove from heat. Stir in cheddar and Monterey Jack cheese along with milk or cream until smooth and creamy.
- Season with salt and black pepper to taste.
- Serve hot with optional toppings like sour cream, cilantro, or jalapeños.
Notes
- Use freshly shredded cheese for best melt and creaminess.
- Add corn, beans, or bell peppers for extra nutrition.
- For a spicier dish, add hot sauce or diced chiles.
- Freeze leftovers in individual portions for easy reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 6g
- Sodium: 880mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 95mg
