Taco Mac and Cheese (30 Minutes)
This Taco Mac and Cheese cooks in just two pans on the stovetop in less than 30 minutes! Ultra cheesy and loaded with savory flavor, it’s an easy comfort food perfect for busy weeknight meals.
Who can say no to homemade mac and cheese? Whether you’re making Green Chili Mac and Cheese, Baked Macaroni and Cheese, or fancy Langostino Macaroni and Cheese it always hits the spot!
It probably goes without saying, that this easy taco macaroni and cheese recipe is always a family favorite, too. Made with not one but two types of cheese, it’s rich, creamy, and so delicious. Then, we add taco seasoning for a savory taste and just a touch of heat.
The result is a side dish loved by kids and adults alike. Serve it on its own, or load it up with your favorite toppings! You can even add protein to turn it into a complete meal. Dinner doesn’t get easier than that!
Even better, with just one pot for the pasta and a second pot for everything else cleanup is a breeze. You can even store leftovers to enjoy for several days. So, you might want to go ahead and double the recipe. I can promise you won’t regret it!
Recipe Ingredients
- Pasta – I like to use shellbow pasta because it holds some of the cheese sauce. However, any pasta shape you like best will work well. You can even use gluten-free varieties if you need to keep this dish gluten-free.
- Salted Butter – This combines with a flour to create a roux which helps thicken the cheese sauce and adds a rich flavor.
- Flour – I use all-purpose flour, but a 1:1 all-purpose gluten-free flour should also work.
- Milk – This helps create a smooth, creamy cheese sauce. Use 2% milk for a rich flavor and silky consistency.
- Cheese – Use Velveeta cheese and shredded mozzarella for a gooey sauce. For the best results, cube the Velveeta, and shred the mozzarella yourself!
- Taco Seasoning – Use your favorite store bought or homemade taco seasoning.
How to Make Stovetop Taco Mac and Cheese
- Boil the pasta. Bring a pot of water to a boil on the stove. Cook the pasta to al dente according to the package instructions. Reserve ½ to 1 cup of water, and drain the rest in a colander.
- Create a roux. Heat a large skillet or saucepan over medium heat. Add the butter and flour, and cook, stirring together to form a roux.
- Add the milk. Once the flour and butter mixture begins to bubble, slowly whisk in the milk, creating a creamy white béchamel sauce. Then, reduce the heat to medium-low.
- Add the cheese. Stir in ½ cup of shredded mozzarella and 6 ounces of Velveeta cheese. Once the cheese is melted, stir in the taco seasoning.
- Combine. Stir the cooked pasta, coating it with the cheese sauce. If the sauce is too thick for your liking, add some of the reserved pasta water, stirring to combine.
- Serve. Add your favorite toppings, and serve your taco mac and cheese while it’s warm!
Flavor Variations and Topping Ideas
One thing I love about this recipe is that you can really make it your own. For instance, feel free to add mix-ins like black beans, grilled corn kernels, diced bell peppers, diced tomatoes, or sautéed onions for extra flavor and nutrients.
Or, turn this side dish into a complete meal by adding shredded chicken, blackened shrimp, sliced or ground turkey, or even leftover ground beef taco meat. Then, finish the dish with toppings like:
- Sliced Avocado
- Crushed Frito Lays Chips
- Diced Jalapeño
- Fresh Cilantro
- Scallions
Frequently Asked Questions
How long do leftovers last? You can store leftovers in an airtight container in the refrigerator for up to 4 to 5 days.
What’s the best way to reheat this taco macaroni and cheese recipe? Reheat individual portions in the microwave. Add a touch of broth or milk to the sauce to reconstitute it. Option to warm a large portion in a pot over medium heat. Add a splash of broth or milk as needed to loosen the cheese sauce backup. Can I freeze leftovers? I don’t recommend freezing this recipe. The dairy will not thaw well, and the pasta is likely to become mushy.
Taco Mac and Cheese (30 Minutes)
Equipment
- 1 11-inch saucepan
- 1 pasta pot
- 1 colander
Ingredients
Pasta
- 8 ounces shellbow pasta, al dente
Cheese Sauce
- 4 tablespoons butter
- 2 tablespoons AP flour, all purpose
- 1.5 cups 2% milk
- 6 ounces Velveeta cheese, cut into smaller cubes for easy melting
- ½ cup shredded mozzarella cheese
- 1 packet taco seasoning
- ½ cup pasta water, use as needed
Optional Toppings
- ½ small avocado, peeled and sliced
- ¼ cup Frito lays chips, crushed
- 2 tablespoons jalapeno, diced – remove the seeds and veins
Instructions
Boil the Pasta
- Bring a pot of water to a boil on the stove. Cook the pasta to al dente according to the package instructions. Reserve ½ to 1 cup of water, and drain the rest in a colander.
Prepare the Cheese Sauce
- Grab a large saucepan and over medium heat, add butter and AP flour to form a roux. Once the roux (butter / flour mixture) begins to bubble, slowly whisk 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 mozzarella cheese, and 6 ounces of Velveeta cheese. Cut the Velveeta cheese into smaller cubes so it can easily melt. Once the cheese is melted and well combined, stir in one taco seasoning packet.
Combine
- Next, add the cooked pasta into the pan with taco cheese sauce and stir until the pasta is well coated in cheese sauce. If the cheese sauce begins to tighten, simply add some of the reserved pasta water. Stir well. You can use as much or as little of the reserved pasta water as you like.
Serve
- Top with sliced avocado, crushed Frito chips, scallions and jalapeno. Enjoy!
One Comment on “Taco Mac and Cheese (30 Minutes)”
This was SO good! It was a great way to enjoy my favorite comfort food.