Description
This Taco Mac and Cheese recipe combines hearty ground beef, creamy cheese sauce, and a kick of taco seasoning for a flavorful twist on classic mac and cheese. With a medley of sautéed bell peppers, jalapenos, and onions, this dish delivers a comforting and spicy meal perfect for any family dinner.
Ingredients
Scale
Meat and Pasta
- 2 lbs. ground beef 85/15 or 80/20
- 1 lb. dry elbow macaroni or shells
Seasonings and Sauces
- ½ tsp garlic powder
- ½ tsp adobo all-purpose seasoning
- ½ tsp Cajun seasoning
- 2 tsp Worcestershire sauce
- 1 oz taco seasoning
- 1 can Ro-Tel fire-roasted diced tomatoes & green chiles
- 1.5 cups whole milk
- 1.5 cups half and half or heavy cream
- 4 oz Velveeta cheese cubed
Vegetables
- 1 white onion diced
- 1 small red bell pepper diced
- 1 small green bell pepper diced
- 1 small yellow bell pepper diced
- 1 jalapeno diced (and seeded if desired for less spice)
- 4 garlic cloves minced
Cheeses
- 2/3 cup shredded cheddar
- 2/3 cup shredded mozzarella
Other
- Olive oil
Instructions
- Cook the ground beef: In a large skillet over medium heat, heat 2 tablespoons olive oil until hot. Add in the ground beef and use a spatula to break it apart, spreading it into an even layer. Cook untouched for 4 minutes.
- Brown the beef: Flip the beef and continue to break it apart as it cooks for another 4 to 5 minutes until fully cooked. Remove the beef and set aside in a bowl. Skim off most of the excess fat from the pan.
- Cook the pasta: Meanwhile, bring a pot of water to a boil and cook the elbow macaroni or shells according to package instructions until al dente. Drain and set aside.
- Sauté the vegetables: In the same skillet over medium heat, add the diced jalapeno, red, green, yellow bell peppers, onion, and minced garlic. Cook for 8 to 10 minutes, stirring frequently and scraping the browned bits from the pan. Add splashes of water if needed to speed caramelization. Remove the vegetables and set aside.
- Make the cheese sauce: In the same skillet, pour in the whole milk, half and half, and add the cubed Velveeta cheese. Bring to a gentle boil over medium heat, stirring to incorporate the cheese evenly. Whisk in the taco seasoning and then fold in the drained Ro-Tel tomatoes and green chiles along with shredded cheddar and mozzarella. Stir continuously until all the cheeses have melted and the sauce is smooth.
- Combine all ingredients: Return the cooked ground beef and sautéed vegetable mixture to the cheese sauce. Add the cooked pasta and gently fold all the ingredients together until fully combined and heated through.
- Serve: Serve the Taco Mac and Cheese immediately while hot and creamy.
Notes
- Seed the jalapeno to reduce heat if a milder dish is preferred.
- Use whole milk and half and half for the creamiest sauce, but heavy cream can be substituted for richness.
- Skimming excess fat from the cooked beef prevents the sauce from becoming greasy.
- Adding splashes of water while sautéing speeds up caramelization and prevents burning.
- Velveeta cheese helps create a smooth and creamy texture but can be partially substituted with other melty cheeses.
- Serve with a side salad or simple steamed vegetables to complete the meal.
