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creamy taco mac and cheese with cellentani pasta, seasoned beef, and melted cheese

Taco Mac and Cheese

This creamy taco mac and cheese is the ultimate comfort food mashup with seasoned beef, a rich homemade cheese sauce, and bold taco flavor. It’s easy enough for weeknights and perfect for a crowd-pleasing dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Course: Dinner, Main Course
Cuisine: American, Mexican, Mexican-Inspired, Tex-Mex
Calories: 620
Ingredients Equipment Method Video Notes

Ingredients
  

Optional toppings (highly recommended):

Equipment

  • Large pot for boiling the pasta
  • Colander to drain the pasta
  • Large skillet or Dutch oven: to cook the beef and build the taco base
  • Medium saucepan or large pot: to make the cheese sauce
  • Whisk to create a smooth, lump-free sauce
  • Wooden Spoon or Spatula for stirring and combining everything
  • 9x13 baking dish or oven-safe skillet (optional): only needed for the baked option

Method
 

  1. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package instructions. Drain and set aside.
  2. Heat olive oil in a large skillet or Dutch oven over medium heat. Add ground beef and cook until browned, breaking it up as it cooks. Drain excess grease if needed.
  3. Add diced onion and cook for 4–5 minutes until softened. Stir in grated garlic and cook for 30 seconds until fragrant.
  4. Stir in tomato paste and cook for 1–2 minutes to deepen the flavor. Add The Spice Girl Kitchen Mexican seasoning and stir to coat the meat evenly. Pour in water or broth and let it simmer for 2–3 minutes until slightly thickened. Set aside.
  5. In the same pot or a separate large pot, melt butter over medium heat. Whisk in flour and cook for 1–2 minutes, stirring constantly to remove the raw flour taste.
  6. Slowly pour in milk and heavy cream while whisking to create a smooth sauce. Continue cooking, stirring frequently, until the mixture thickens, about 3–5 minutes.
  7. Stir in green chiles, then add shredded cheddar, monterey jack, and mozzarella cheese. Stir until fully melted and smooth.
  8. Season with salt to taste.
  9. Add the cooked pasta and taco meat mixture into the cheese sauce. Stir until everything is evenly coated and creamy.
Stovetop Option
  1. Serve immediately while hot and creamy. Top with crushed tortilla chips, cilantro, jalapeños, and a drizzle of sour cream.
Baked Option
  1. Preheat oven to 400°F. Transfer the mac and cheese to a greased baking dish or oven-safe skillet. Top with an additional 1/2–1 cup shredded cheese. Bake for 10–15 minutes until bubbly and melted, then broil for 2–3 minutes if desired. Finish with toppings before serving.

Video

Notes

  • Best Pasta Choice: Cellentani is my preferred pasta for this recipe because the twists hold onto the creamy cheese sauce and taco meat better than elbow pasta, giving you more flavor in every bite.
  • Mexican Seasoning Substitute: If you don’t have The Spice Girl Kitchen Mexican seasoning, use 1 tsp chili powder, 1/2 tsp cumin, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/2 tsp oregano. Double for stronger flavor or triple for a bold version.
  • Make It Creamier: Add 2 oz cream cheese to the sauce for an extra silky texture.
  • Balance Tip: Tomato paste adds depth without making the dish too acidic. Avoid adding too much tomato or sauce so the cheese remains the star.
  • Spice Level: Add cayenne or use hot green chiles for extra heat.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of milk to loosen the sauce.
  • Nutrition (per serving, 6 servings): 620 calories, 36g fat, 38g carbs, 32g protein, 2g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.