Taco Mac and Cheese Recipe

Ingredients

Meat and Pasta

• 2 lbs. ground beef 85/15 or 80/20
• 1 lb. dry elbow macaroni or shells

Seasonings

• ½ tsp garlic powder
• ½ tsp adobo all-purpose seasoning
• ½ tsp Cajun seasoning
• 2 tsp Worcestershire sauce
• 1 oz taco seasoning

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 (seeded if desired for less spice)
• 4 garlic cloves minced

Dairy

• 1.5 cups whole milk
• 1.5 cups half and half or heavy cream
• 4 oz Velveeta cheese cubed
• 2/3 cup shredded cheddar cheese
• 2/3 cup shredded mozzarella cheese

Others

• 1 can Ro-Tel fire-roasted diced tomatoes & green chiles
• Olive oil (2 tablespoons for cooking)

Instructions

1. In a large skillet over medium heat, heat 2 tablespoons of olive oil until hot. Add the ground beef and use a spatula to break it apart, spreading it into an even layer. Cook untouched for 4 minutes.
2. Flip the beef and continue breaking it apart as it cooks for another 4 to 5 minutes until fully browned. Remove the beef and set aside in a bowl. Skim off most of the excess fat from the pan.
3. Meanwhile, bring a large pot of water to a boil and cook the elbow macaroni or shells according to package instructions until al dente. Drain and set aside.
4. In the same skillet over medium heat, add the diced jalapeno, red, green, and yellow bell peppers, diced onion, and minced garlic. Cook for 8 to 10 minutes, stirring frequently and scraping browned bits off the pan. Add splashes of water occasionally to help soften and caramelize the vegetables. Remove the cooked veggies and set aside.
5. Add the whole milk, half and half, and Velveeta cubes into the skillet and bring to a gentle boil while stirring to melt the Velveeta. Whisk in the taco seasoning, then fold in the drained Ro-Tel tomatoes and shredded cheddar and mozzarella cheeses. Stir until the cheese melts completely and the sauce is smooth.
6. Return the cooked ground beef and sautéed vegetable mixture to the cheese sauce. Add the cooked pasta and gently fold everything together until evenly combined.
7. Serve the taco mac and cheese immediately while hot and creamy.

Notes

• You can adjust the spiciness by seeding the jalapeno or omitting it entirely for a milder dish.
• Velveeta cheese adds a creamy texture, but you can substitute with processed cheese or more shredded cheddar for a different flavor.
• Use any pasta shape you prefer; elbow macaroni or small shells work best for holding the sauce.
• Adding a splash of Worcestershire sauce to the beef mixture enhances the savory depth.
• If the cheese sauce is too thick, add a little extra milk or half and half to loosen it.
• For a lower-fat version, substitute half and half with whole milk and reduce the cheese quantities slightly.