Stovetop Taco Mac n’ Cheese
Looking for a delicious and easy to dinner to make right from the stovetop? Try this stovetop taco mac n’ cheese. It’s creamy, cheesy and loaded with taco flavor. You only need one pot for the pasta and one pot for everything else, making clean up a breeze. Plus, this entire dish comes together in under 30 minutes, making it the perfect weeknight meal.
What I love about this dish is that you can really make it your own. I dressed my stovetop taco mac n’ cheese with sliced avocado, crushed Frito lays chips, diced jalapeno and some fresh cilantro.
However, you can also add black beans, grilled corn kernels, diced bell peppers or even sautéed onions would taste great. If you’d like to add protein, try shredded chicken, blackened shrimp, or even ground or sliced sausage would work well.
This recipe is perfect for those busy weeknights when your family wants a hot delicious meal and you don’t have a ton of time. The entire dish comes together in under 30 minutes and is jam packed with flavor.
Looking for more mac n’ cheese recipes? Try my buffalo chicken mac n’ cheese or my baked mac n’ cheese with roasted tomatoes. As kids we always use to eat the baked macaroni and cheese with roasted tomatoes. It was such a treat. Honestly, all of these mac n’ cheese recipes are delicious so give them all a try.
Stovetop Taco Mac n’ Cheese
- 8 ounces shellbow noodles or your favorite noodle
- 4 tablespoon salted butter
- 2 tablespoons AP flour – all purpose
- 1.5 cups 2% milk
- 8 ounces Velveeta cheese, cut into smaller cubes for easy melting
- ½ cup shredded mozzarella cheese
- ½ cup pasta water
- 1 packet taco seasoning
- 1/2 small avocado, peeled and sliced
- 1 handful crushed Frito lays chips
- 2 tablespoons jalapeno , diced – remove the seeds and veins
- 1 tablespoon scallion , chopped
- bell peppers
- black beans
- sausage, shredded chicken, blackened shrimp
- grilled sweet corn kernels
- 11-inch saucepan
- pasta pot
Prepare the pasta:
- Boil a pot of water and cook your favorite pasta according to the package. Al dente is preferred as the pasta will continue to cook in the pan with the cheese sauce. Reserve a 1/2 cup of pasta water for the sauce. Drain the rest of the water using a colander and set the cooked pasta aside.
Prepare the cheese sauce:
- Grab a large saucepan and spray it with cooking spray. Over medium heat, add butter and ap flour to form a roux.
- Once the roux (butter / flour mixture) begins to bubble, slowly pour in your 2% milk.
- Once all of the milk is combined, you should have a creamy white bechamel sauce. Reduce the heat to medium-low.
- Next, add in ½ cup shredded whole milk mozzarella cheese, and 8 ounces of Velveeta cheese. Cut the Velveeta cheese into smaller cubes so it can melt more easily.
- Add one packet of taco seasoning. Stir until well combined.
- Next, add the cooked pasta into the pan with taco cheese sauce and stir until all of the noodles are well coated in cheese. If the sauce begins to get too thick, simply add some of the reserved pasta water. Stir well.
- Top with sliced avocado, crushed Frito chips, scallions and jalapeno.
- Serve and Enjoy!