Easy Taco Mac That's Creamy, Cheesy, and on the Table in 30 Minutes
Ground beef, taco seasoning, elbow macaroni, and a creamy cheese sauce all in one pot — done in 30 minutes flat, and my picky eight-year-old eats every bite without complaint.
Equipment
- Large deep skillet or Dutch oven (12-inch with high sides)
- Wooden spoon or silicone spatula
- Cutting board and knife
- Measuring Cups and Spoons
- Box grater or food processor
Ingredients
- 1 lb ground beef (85/20)
- 1 packet taco seasoning (or 3 tablespoons homemade)
- 8 oz elbow macaroni (about 2 cups)
- 1 can (10 oz) Rotel or fire-roasted diced tomatoes with green chiles, undrained
- 1 ½ cups shredded sharp cheddar (freshly shredded)
- 1 cup whole milk
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 ½ cups beef broth or water
For serving (optional)
- Sour cream
- Green onions, sliced
- Fresh cilantro, chopped
- Pickled jalapeños
- Diced avocado
- Hot sauce
Instructions
- Grate the cheese and dice the onion. Have everything prepped before you start — this moves fast.
- Brown the beef: Heat your skillet over medium-high heat. Add the ground beef and cook, breaking it into small pieces, until browned and no longer pink (5-6 minutes). Leave about a tablespoon of fat in the pan.
- Bloom the seasoning: Add the diced onion and cook 2 minutes. Add garlic and tomato paste, stir 30 seconds. Sprinkle taco seasoning over everything and stir constantly for 1 minute until fragrant. This step wakes up the spices — do not skip it.
- Add the undrained Rotel, beef broth, and milk. Stir, scraping up browned bits. Add the dry elbow macaroni. Bring to a boil, then reduce to a steady simmer. Cover and cook 10-12 minutes, stirring once halfway, until pasta is tender and most liquid is absorbed.
- Remove from heat. Sprinkle shredded cheddar over the top and stir until fully melted and creamy. Taste and add salt and pepper if needed (the seasoning and cheese bring plenty of salt).
- Serve in bowls with your choice of toppings: sour cream, green onions, cilantro, pickled jalapeños, diced avocado, hot sauce. Enjoy!
Notes
Key Tips: Bloom the taco seasoning in the beef fat for maximum flavor. Always add cheese off the heat to keep the sauce smooth and creamy — never over boiling liquid. Freshly shredded cheddar melts much better than pre-shredded (which contains anti-caking powder). Cook pasta to al dente; it will continue cooking from residual heat. For reheating, add a splash of milk to restore the creamy texture. This dish freezes well for up to 3 months.