Taco Mac and Cheese Recipe - Foxes Love Lemons (2024)

This Taco Mac and Cheese can be made from scratch, or with leftover taco meat. Combine two family favorites in a meal that comes together in less than 30 minutes!

Taco Mac and Cheese

This Taco Mac and Cheese is a fusion of the creamiest homemade macaroni and cheese, and richly spiced ground taco beef, and yes,it is just as good as it sounds.

It’s based on a cheap “recipe” my husband used to make for us and our roommates in college, but so much better, since we’re makingREAL homemade mac and cheese, and there’s no boxes in sight.

It comes together in a littleless than 30 minutes, and everybody eating it gets to top their bowl with their choice of taco-style toppings.

Taco Macaroni Ingredients

• elbow macaroni noodles – or any short, tube shaped pasta you like best (I also like penne and cavatappi for this recipe, and my salmon pesto pasta as well).
• ground beef – or another type of ground meat or leftover taco meat (more on that below).
• chopped white onion – yellow or red onion work, too!
• milk – whole milk will make the creamiest Mexican macaroni (and caramel coffee), but use whatever you have around.
• butter – for making the roux that will thicken the milk into a sauce.
• flour – the other part of the roux! The roux technique is super useful for gravy from scratch.
• taco seasoning – you’ll just need a portion of one of those packets from the store. You can use the rest of the packet to make my shrimp fajita recipe. You could also use my best dry rub for ribs if you wanted to make this more bbq mac, less Mexican mac.
• canned petite diced tomatoes – I like the petite diced, but regular diced works too.
• canned green chiles – these will add a little kick, but won’t make the dish too spicy.
• extra sharp Cheddar cheese – this is always my fav for mac and cheese, but Montery Jack would be good, too.
• optional: lemon margaritas for the adults and agave lemonade for the kids.

How to Make Taco Mac n Cheese

1. NOODLES.Bring a large pot of water to a boil and cook the noodles according to package instructions for al dente.
2. SAUTE.As the water boils and the pasta cooks, add the beef and onion to a large skillet and cook until the meat is cooked through, breaking it up as it cooks. Use a slotted spoon to transfer the meat to a bowl, and discard any excess grease remaining in the pan.
3. SAUCE.In the same skillet, make a roux with flour and butter, and then whisk in milk to make a creamy sauce.
4. ADD.Add the taco seasoning, tomatoes, chiles and cheese, along with the cooked, drained noodles and the cooked beef. Stir until the cheese is melted.
5. SERVE.Serve the taco mac and cheese topped with crushed tortilla chips, green onions, salsa and sour cream.

Taco Mac Recipe Substitutions

Make this mac and cheese with ground beef, ground turkey or chicken, or leftover taco meat.

Ground beef is, of course, the classic choice for American-style tacos, and thus, this hamburger mac and cheese. But to cut a few calories and grams of fat, feel free to substitute ground turkey into taco mac and cheese!

Ground chicken is also an often-overlooked versatile option, as demonstrated by my chicken sloppy joes. It works in this Mexican mac and cheese recipe as well!

Even ground lamb would work in Mexican macaroni, because I also use it for lamb tacos, so I know the flavors work great together. Or, save your lamb for lamb bolognese.

This taco mac n cheese recipe is also perfect to keep in mind for when you have leftover taco meat. Assuming it’s already been cooked with onions and taco seasoning, you can skip Step 2 entirely and stir your leftover taco meat in at Step 4 (but omit the additional taco seasoning).

How to serve Taco Mac N Cheese

Serve this Mexican mac and cheese topped withcrunchy crushed tortilla chips, vibrant sliced green onions, and a cool dollop of sour cream.

This is also where you can add spice by offering a variety ofsalsas and hot saucesfor topping.

How to store Taco Mac and Cheese

Cool any leftovers to room temperature, thenrefrigerate in a covered container for up to 3 days.

Reheat in a small baking pan in the oven, or in the microwave on 50% power until warmed through.

Mexican Mac and Cheese FAQs

Mexican Mac and Cheese

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

This Taco Mac and Cheese can be made from scratch, or with leftover taco meat. Combine two family favorites in a meal that comes together in less than 30 minutes!

Ingredients

• 6 ounces (1-1/2 cups) elbow macaroni noodles
• 3/4 pound ground beef
• 1/2 cup finely chopped white onion
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 cup milk
• 5 teaspoons taco seasoning
• 1 can (14.5 ounces) petite diced tomatoes, drained
• 1 can (4 ounces) diced green chiles, drained
• 4 ounces extra sharp Cheddar cheese, shredded
• Crushed tortilla chips, sliced green onions, salsa and sour cream, for serving (optional)

Instructions

1. Bring large pot of salted water to boil and cook noodles according to package instructions for al dente. Drain well.
2. Meanwhile, add beef and onion to large high-sided skillet or Dutch oven set over medium-high heat. Cook 6 to 8 minutes or until meat is cooked through, using spoon to break up meat as it cooks. Spoon out and discard any excess grease in pan. Use slotted spoon to transfer beef mixture to medium bowl.
3. Reduce heat to medium and melt butter in same skillet. Add flour and cook 2 minutes, stirring constantly. While whisking, add milk in steady stream and cook 2 to 3 minutes or until thickened, whisking constantly.
4. Remove from heat. Add taco seasoning and whisk until well combined. Add tomatoes, chiles, cheese, pasta and meat. Stir until well combined and cheese is melted.
5. Serve topped with with crushed tortilla chips, sliced green onions, salsa and sour cream, if desired.

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Nutrition Information:

Yield: 4Serving Size: 1
Amount Per Serving:Calories: 774Total Fat: 33gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 124mgSodium: 607mgCarbohydrates: 72gFiber: 5gSugar: 5gProtein: 44g

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See Also

Coconut Milk and Thyme Braised Chicken Thighs + Legs Recipe

posted by Lori Yates on April 19, 2021 (updated February 28, 2024)

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