Taco Mac and Cheese Recipe

5 from 3 votes

Combine two family favorite dinners (tacos and Mac and cheese) for one easy, cheesy, tasty meal!

Prep Time5

Cook Time25

Total Time30

Course: Dinner, pasta

Cuisine: Mexican, tex mex

Servings: bowls

In a large skillet (mine is 13”) cook the ground beef over medium-high heat for about 5 minutes. Add the diced onion and cook for an additional 2 minutes. Drain any excess fat or grease.
1 pound 85% lean ground beef, 1 onion
Stir in the corn, black beans, tomatoes and chilis, taco seasoning, black pepper, chili powder, water, and bring to a boil.
15 ounces canned corn, 15 ounces canned black beans, 10 ounces diced tomatoes and chilis, 3 tablespoons taco seasoning, 1 teaspoon ground black pepper, 1 teaspoon chili powder, 3 cups water
Add the elbow macaroni to the skillet and mix well until fully combined.
16 ounces dry elbow macaroni
Add the cream cheese and stir until mixed well.
2 ounces cream cheese
Reduce the heat to a simmer and cook for 12-15 minutes, or until the pasta is fully cooked and tender.
Garnish with cheese and diced green onion (optional) before serving.
1 cup shredded Mexican blend cheese, Diced green onions

You can use any short-shaped pasta, like penne, ziti, shells, or rotini.
To make this casserole gluten-free, swap the macaroni for gluten-free macaroni.
You can use red, white, or yellow onion.
You can use any combination of cheddar, Colby, Monterey jack, gouda, pepper jack, gruyere, or Swiss cheese in place of the sharp cheddar.
Feel free to sneak in some veggies (like broccoli) for a healthier mac.

Storage: Store taco mac and cheese in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.