Description
This Creamy Taco Mac and Cheese is the ultimate fusion of Tex-Mex and comfort food. Made in one skillet with tender pasta, seasoned ground beef, and a rich, cheesy sauce, it’s quick, satisfying, and perfect for busy weeknights or laid-back dinners.
Ingredients
8 oz elbow macaroni
1 lb ground beef
2 tbsp taco seasoning
1 can (10 oz) diced tomatoes with green chilies
4 oz cream cheese
1 cup shredded cheddar cheese
1/2 cup milk
1 jalapeño, sliced (optional)
1/2 cup cherry tomatoes, halved
2 tbsp chopped cilantro or parsley
Instructions
1. Brown the beef: In a large skillet over medium-high heat, cook the ground beef until browned. Drain excess fat if necessary.
2. Add the flavor: Stir in taco seasoning and 2 tablespoons of water. Simmer for 2–3 minutes to let the flavors combine.
3. Mix in tomatoes: Add the diced tomatoes with green chilies. Stir and let it bubble for another 2 minutes.
4. Cook the pasta: In a separate pot, cook the macaroni in salted boiling water until al dente. Drain and set aside.
5. Make it creamy: Lower the skillet heat and add cream cheese and milk. Stir until melted and smooth.
6. Combine: Add cooked pasta to the skillet. Stir in cheddar cheese and mix until creamy and well coated.
7. Garnish and serve: Top with sliced jalapeños, cherry tomatoes, and fresh cilantro or parsley. Serve hot.
Notes
Let the sauce simmer gently to avoid curdling the milk.
Always cook pasta just until al dente so it doesn’t go mushy when mixed into the skillet.
Want more heat? Add a dash of hot sauce or crushed red pepper.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 ¼ cups
- Calories: 580
- Sugar: 6g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Keywords: creamy taco mac, one pot pasta, cheesy beef pasta