Taco Macaroni recipe

This Taco Macaroni is an easy one pot meal made in 30 minutes! With ground beef, macaroni, taco seasoning, and loads of cheddar cheese, it’s an instant favorite!

Got extra ground beef? You might also enjoy this easy Ground Beef Casserole, this easy Taco Pasta, these Ground Beef Recipes, or my recipe for the Best Homemade Hamburger Helper!

Taco Mac is a combination of taco meat and classic mac and cheese — it is a flavorful, hearty one pot meal that the whole family will love!

This one pan pasta couldn’t be easier to make! Just prepare the ground beef, stir in the liquid, tomatoes, and pasta, then top with shredded cheese! 

It’s a simple, quick dinner that’s low-effort and combines your favorite comfort foods into one.

Why you’ll love this easy recipe:

• Make-ahead friendly: You can prep several of the ingredients ahead of time, so you can have dinner on the table even faster!
• Comfort food: Perfect for taco night or busy weeknights when you’re craving an easy, comforting meal.
• Simple ingredients: This dish uses basic ingredients that create a flavorful meal perfect for family dinners!

Taco Mac and Cheese ingredients:

• Lean ground beef: if using regular ground beef, you may want to drain the excess fat before adding the seasoning.
• Onions: No time for chopping? You can sub it a half teaspoon of onion powder.
• Red Peppers: If you don’t have red peppers, you can swap them out for any color or leave them out if your family doesn’t enjoy them!
• Taco seasoning: I keep things simple with store-bought taco seasoning. You can swap in your own homemade blend, and you can keep it mild or add more seasoning for an extra kick. Just keep in mind that low sodium seasoning was used in this recipe.
• Beef broth: I always use low sodium options and then add salt to taste. If you don’t have beef broth, you can choose another or sub in water, although it won’t be as flavorful.
• Milk: I like to use whole milk as there is a lower chance that it will curdle — higher-fat dairy tolerates heat more easily. The milk adds a creamy touch to this Taco Mac and Cheese!
• Rotel tomatoes: Using the Rotel canned tomatoes with diced green chiles adds a bunch of flavor! You can swap in regular diced tomatoes if you prefer, but you might end up with a less flavorful result.
• Cheddar cheese: Cheddar because it is a must in mac and cheese! You can easily swap this out for another variety you have on hand.
• Elbow macaroni noodles: I like using classic elbow noodles, but any type of short pasta would work!

How to make this easy Taco Macaroni:

This one pot recipe is the easiest dinner ever! To view the full list of recipe instructions, scroll down to the recipe card.

• Heat oil in a skillet, then cook onion and bell pepper until soft.
• Add ground beef, taco seasoning, and salt. Cook until browned or heated through.

• Stir in milk, canned tomatoes, and beef broth.
• Add the pasta. Then, cover and cook, stirring occasionally, until pasta is tender.

Variations and Substitutions:

• Switch up the meat: Swap the ground beef for ground turkey or ground chicken for a leaner dinner option. 
• Bulk it up: For an extra punch of fiber, add some drained black beans or pinto beans to the dish before adding the cheese!
• Need some heat? Add a dash of hot sauce or cayenne pepper, or use fire-roasted tomatoes instead of regular. 
• Want to make this dish gluten-free? Use gluten-free elbow macaroni noodles instead!

How to store leftover Taco Mac and Cheese:

Leftovers will last in an airtight container in the fridge for 3-4 days.

To reheat, place a small skillet on the stovetop and gently reheat on medium-low heat. Add a splash of milk to make it creamy again! If you’re in a rush, pop the leftovers into the microwave for a minute or two until warm. 

Can I freeze Taco Macaroni & Cheese?

You can make this Taco Mac and Cheese and freeze a portion of it for another day!

Simply cook the recipe as the instructions call for, then spread it into a freezer-safe baking dish and cover it tightly with plastic wrap and foil.

Freeze for up to 3 months.

To reheat, let thaw overnight in the refrigerator or on the counter for several hours. Add a big splash of broth or milk, then pop it into a 350 degree F oven for 30-40 minutes, until heated through.

Can I make this recipe ahead of time?

Absolutely! Here are a few ways to prep this recipe ahead of time:

• Cook the ground beef: I have a classic taco meat recipe that’s perfect for prepping ahead! You can cook it and pop it in the fridge or freezer until you’re ready to make this Taco Macaroni. 
• Chop the veggies: Chop your vegetables and store them in the refrigerator for several days.
• Shred the cheese: Shred your cheese and store it in the refrigerator for several days.
• Make the entire recipe: Prep the entire recipe and refrigerate for up to 4 days. To reheat, place on the stovetop in a large skillet and add a generous splash of broth or milk. Cover and heat over medium-low heat, stirring occasionally, until heated through.

Serving suggestions:

You could serve this meal on its own or with some tortilla chips and your favorite taco toppings! If you want to add some extra veggies to your meal, pair this dish with a simple green salad, Air Fryer Green Beans, or Air Fryer Broccoli.

More taco-inspired recipes you’ll love!

• Taco Lasagna – make-ahead friendly!
• Taco Casserole – a family favorite!
• Taco Soup – 6 ingredients!