Creamy One-Pot Taco Mac and Cheese with Ground Beef

Taco Mac and Cheese

Ground beef, elbow macaroni, taco seasoning, and salsa cook together in one pot, then cheddar and Monterey Jack turn the cooking liquid into a creamy, reddish-orange sauce. The goal is tender elbows with a thick coating, not liquid pooling beneath them. A quick liquid check while the pasta simmers helps account for differences in salsa and pasta brands. Fresh red onion and cilantro go on just before serving.

Servings: 6 | Prep: 10 minutes | Cook: 20–25 minutes | Total: 30–35 minutes

Ingredients for Taco Mac and Cheese

• 1 lb ground beef, preferably 85–90% lean (450g)
• 1 small red onion, finely diced (about 140g); reserve about 1/4 cup for topping
• 2 garlic cloves, minced
• 2 tablespoons taco seasoning
• 12 oz dry elbow macaroni (340g)
• 2 1/2 cups low-sodium beef broth
• 1 cup thick tomato salsa (240g)
• 2 cups shredded sharp cheddar cheese (225g)
• 1 cup shredded Monterey Jack cheese (115g)
• 2 tablespoons chopped fresh cilantro

Have water ready to add 1/4 cup at a time only if the pasta dries out before it is tender. If very lean beef sticks, use 1 teaspoon neutral oil. Broth, salsa, and taco seasoning vary in saltiness, so taste before adding any extra salt.

How to Make Taco Mac and Cheese

1. Prepare the topping: Reserve about 1/4 cup of the diced red onion. Mince the garlic and shred the cheeses if needed.
2. Brown the beef: Heat a wide, heavy 5- to 6-quart pot or deep skillet with a lid over medium-high heat. Add the beef and remaining onion. Cook for about 6–8 minutes, breaking the beef into small crumbles, until browned and no longer pink. Drain excess fat, leaving just enough to cook the garlic. Stir in the garlic and taco seasoning briefly, until fragrant; reduce the heat to medium if the seasoning starts to catch.
3. Simmer the macaroni: Stir in the dry elbows, broth, and salsa. Bring to a simmer over medium heat, then reduce to medium-low and cover. Simmer gently for about 12–15 minutes, stirring and scraping the bottom every 3–5 minutes. Start checking the pasta and liquid at about 10 minutes. If the pot looks dry while the elbows are still firm, add water 1/4 cup at a time and continue cooking until they are tender but hold their shape.
4. Add the cheese: If liquid visibly pools around the tender pasta, simmer uncovered briefly until little free liquid remains. Remove the pot from the heat and stir in the cheddar and Monterey Jack gradually until melted. The sauce should coat the elbows and beef rather than collect at the bottom of the pot.
5. Rest and serve: Let stand for 2–3 minutes so the sauce thickens slightly. Scatter the reserved red onion and cilantro over the pot and serve.

How to Judge the Liquid

During the covered simmer, the elbows need enough moisture to cook without sticking, but they should not be swimming in liquid once tender. Use a wide pot to give the pasta room to move, and stir every few minutes. Thick salsa works best here; a thinner salsa may leave more liquid to reduce before the cheese goes in.

How to Keep the Cheese Sauce Creamy

Drain excess beef fat after browning to avoid an oily finish. Add the cheese only after the pasta is tender and the pot is off the heat: boiling melted cheese can make the sauce grainy or greasy. Stir it in gradually, then give the mac a short rest so the coating clings to the elbows. Freshly shredded cheese may melt more smoothly than pre-shredded cheese.

For a version without taco seasoning, try this creamy stovetop mac and cheese.

Toppings and Easy Swaps

Keep the diced red onion and cilantro on the finished pot for a fresh contrast to the rich sauce. Offer crushed tortilla chips, sour cream, or jalapeños separately for individual servings. For more heat in the pasta itself, use spicy salsa.

Ground turkey can replace the beef; add a little oil if it sticks during browning. Small shells can replace the elbows, but check their tenderness and the liquid level rather than assuming the same simmer time.

Storing and Reheating Leftovers

Refrigerate leftovers promptly in an airtight container for about 3–4 days. Keep any unused red onion and cilantro separate. Reheat gently on the stovetop or in the microwave with a splash of broth or water, stirring until heated through, then add the fresh garnish.

Leftovers can be frozen without the garnish for up to 3 months, though the pasta may be softer and the cheese sauce less smooth after thawing.

Nutrition

Approximate per serving (1/6 of the recipe): 610 calories, 35g protein, 29g fat, 49g carbohydrates. Approximate per 100g: 190 calories, 11g protein, 9g fat, 15g carbohydrates. Values exclude optional additions and vary with the beef, cheese, salsa, and amount of fat drained.