Taco Mac and Cheese
This easy Taco Mac and Cheese is a creamy, cheesy one-pot dinner made with ground beef and macaroni. It’s ready in just 30 minutes!
Equipment
Ingredients
- 1 pound ground beef
- 1 packet taco seasoning
- 1 teaspoon salt
- 2 tablespoons tomato paste
- 1 14.5-ounce can Petite Diced Tomatoes with Green Chilies undrained
- 3 cups beef broth
- 12 ounces elbow macaroni (3 cups)
- 1 1/2 cups heavy cream
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
Instructions
- Cook the ground beef in a large skillet or Dutch oven over medium heat, breaking it apart as it cooks. Drain excess grease if needed.1 pound ground beef.
- Stir in the taco seasoning, salt, and tomato paste. Cook for 1 minute.1 packet taco seasoning,1 teaspoon salt,2 tablespoons tomato paste.
- Pour in the diced tomatoes with green chilies and beef broth and bring to a boil.1 14.5-ounce can Petite Diced Tomatoes with Green Chilies,3 cups beef broth.
- Stir in the macaroni. Reduce the heat to a steady simmer, cover, and cook until the pasta is tender, stirring occasionally.12 ounces elbow macaroni.
- Reduce the heat to low and stir in the heavy cream. Cook for 1 to 2 minutes until heated through.1 1/2 cups heavy cream.
- Remove from the heat and stir in the cheddar and Monterey Jack until melted and creamy.2 cups shredded cheddar cheese,1 cup shredded Monterey Jack cheese.
- Let stand for 5 minutes before serving to allow the sauce to thicken.
Notes
PRO TIP: Stir the macaroni every few minutes while it cooks, especially toward the end. Since the pasta cooks right in the skillet, it can stick to the bottom as the liquid is absorbed.
Nutrition
Serving: 1gCalories: 852.4kcalCarbohydrates: 49.4gProtein: 37.1gFat: 56.3gSaturated Fat: 30.6gPolyunsaturated Fat: 2.3gMonounsaturated Fat: 16.7gTrans Fat: 0.9gCholesterol: 175.3mgSodium: 1776.2mgPotassium: 550.6mgFiber: 3.1gSugar: 5.2gVitamin A: 2025.7IUVitamin C: 4.2mgCalcium: 481mgIron: 3.2mg
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