One Pot Cheesy Taco Mac

This One Pot Cheesy Taco Mac has saved my weeknight dinners more times than I can count. If your family craves anything taco flavored, this dish is pure comfort extra creamy taco pasta with all the flavor you love and hardly any cleanup.

The first time I made this it instantly became a superstar at my house busy nights never felt easier when this was simmering on the stove and my kids start hovering as soon as the cheese hits the skillet

Ingredients

• Ground beef: high quality lean ground beef gives the dish richness and saves you time because there is less fat to drain
• Yellow onion: fresh onions add mild sweetness go for onions that feel firm and have no soft spots
• Bell pepper: bright color and a slight crunch any color works but sweeter peppers such as red or orange work best for kids
• Diced tomatoes with green chiles: these add a little zesty kick choose Rotel or a good quality store brand for best flavor
• Taco seasoning: essential for that classic taco taste try to use a packet with minimal fillers or make your own mix if you like
• Tomato sauce: this creates a rich base and helps all flavors meld buy a small can with no added sugar for cleanest taste
• Beef broth: thins the sauce and boosts flavor look for low sodium so you can control the saltiness
• Whole milk: adds creaminess to the sauce always shake your milk before pouring to avoid separation
• Shell pasta or other short pasta: pasta shapes like shells or elbows hold sauce best choose sturdy pasta for best texture
• Cheddar cheese: freshly shredded cheese will melt smoother pick a medium or sharp cheddar or your favorite cheese blend

Step-by-Step Instructions

Prep the skillet:

Start by placing a large skillet on your stove over medium high heat let it get hot enough that a drop of water sizzles instantly

Sauté the aromatics and beef:

Add diced onion bell pepper and ground beef to the skillet break up the meat as it cooks and stir often cook until all the pink is gone and the onions are softened about six to eight minutes drain off any extra fat for a less greasy dish add the taco seasoning and give everything a good mix so each piece is coated

Simmer the main mixture:

Now pour in the diced tomatoes with green chiles tomato sauce beef broth whole milk and your shell pasta stir everything thoroughly so the pasta is submerged cover the pan and reduce the heat to low let it simmer for ten to fifteen minutes stir every few minutes scraping the bottom so the pasta does not stick test the pasta at twelve minutes you want it to be just tender

Finish with cheese:

Once the pasta is cooked and most of the liquid is absorbed sprinkle in the shredded cheddar cheese turn off the heat and stir gently until the cheese melts into the sauce for an extra creamy finish let the mixture sit uncovered for about five minutes if the sauce looks thin

Serve and enjoy:

Spoon the taco mac onto plates and offer your favorite taco toppings like sour cream or green onions

Save Pin

Any time I use freshly grated cheddar the melt is next level sometimes my son sneaks some of the cheese before I can add it in and those cheesy strings are worth fighting over at the table

Storage tips

Let the taco mac cool to room temperature before storing for best texture refrigerate in an airtight container for up to three days reheat gently on the stove or in the microwave adding a splash of milk if it looks dry freezing is not suggested since pasta can become mushy

Ingredient substitutions

You can swap ground turkey or chicken for the ground beef or use plant based crumbles for a vegetarian option if Rotel is not on hand use plain diced tomatoes and add a pinch of chili flakes for heat for the cheese try Monterey Jack pepper jack or cubed Velveeta for an ultra creamy sauce

Serving suggestions

Top each bowl with a dollop of sour cream or Greek yogurt for tang add fresh cilantro purple onion or a sprinkle of crushed tortilla chips for crunch it goes great with a green salad or warm tortillas on the side for scooping

Save Pin

Cultural and historical context

This recipe is pure American fusion taking two favorites tacos and mac and cheese and tossing them in one skillet the Tex Mex flavors make it perfect for casual family nights or gameday dinners mixing pantry staples with taco flair has made this dish a modern potluck hero at neighborhood gatherings

Commonly Asked Questions

→ How do I prevent the pasta from sticking?

Stir the pasta mixture occasionally, especially near the end of simmering, to keep it from sticking to the bottom of the skillet.

→ Can I substitute the type of cheese?

Yes, you can use cheddar, Velveeta, pepper jack, or your favorite melting cheese for a creamy result.

→ What pasta shapes work best?

Shells, elbow macaroni, penne, or rotini work well to hold the cheesy sauce, but most bite-sized shapes will do.

→ Is this dish spicy?

It’s mild as written, but you can increase the heat by using spicy taco seasoning or hot Rotel tomatoes.

→ How do I store leftovers?

Cool to room temperature, then refrigerate in an airtight container. For best texture, enjoy within 3 days.

→ Can I freeze this dish?

Freezing isn’t recommended, as pasta can become mushy when thawed. It’s best enjoyed fresh or from the fridge.

→ What toppings are good additions?

Try shredded cheese, green onions, a dollop of sour cream, crushed tortilla chips, or a drizzle of hot sauce.

[object Object]