Description

A fun and flavorful twist on classic mac and cheese! This dish combines cheesy, creamy pasta with seasoned ground beef and taco spices for a comforting and satisfying meal. Perfect for busy weeknights or family dinners!

Ingredients

Units Scale

2 oz elbow macaroni (or any short pasta)
1 lb ground beef (or ground turkey)
1 small onion, diced
2 cloves garlic, minced
1 packet (1 oz) taco seasoning
1 can (10 oz) diced tomatoes with green chilies, drained
1 cup beef broth (or water)
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup milk
2 tbsp butter
2 tbsp all-purpose flour
1/2 tsp salt (adjust to taste)
1/2 tsp black pepper
1/2 tsp smoked paprika (optional)

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Instructions

Cook the Pasta: Boil the macaroni according to package instructions until al dente. Drain and set aside.
Brown the Beef: In a large skillet over medium heat, cook the ground beef with diced onion until browned. Drain excess grease if needed. Add garlic and cook for another 1 minute.
Season It: Stir in the taco seasoning, diced tomatoes with green chilies, and beef broth. Simmer for 3–5 minutes.
Make the Cheese Sauce: In a separate pot, melt butter over medium heat. Whisk in the flour and cook for 1 minute. Slowly add milk while whisking to avoid lumps. Stir in shredded cheddar and Monterey Jack cheese until melted and smooth.
Combine Everything: Add the cooked pasta and taco beef mixture to the cheese sauce. Stir well until fully combined.
Serve: Garnish with extra cheese, chopped cilantro, or a dollop of sour cream if desired. Enjoy!

Notes

For extra spice, add diced jalapeños or a pinch of cayenne pepper.
Swap ground beef for ground turkey or a plant-based alternative.
Leftovers keep well in the fridge for up to 3 days. Reheat with a splash of milk to maintain creaminess.