Description
This Taco Mac and Cheese recipe combines creamy, cheesy macaroni with seasoned ground beef and vibrant peppers for a flavorful twist on classic comfort food. Perfect for a hearty family meal, it’s loaded with spices, diced tomatoes, and a blend of cheeses to create a rich and satisfying dish.
Ingredients
Scale
Meat and Seasonings
- 2 lbs. ground beef 85/15 or 80/20
- ½ tsp garlic powder
- ½ tsp adobo all-purpose seasoning
- ½ tsp Cajun seasoning
- 2 tsp Worcestershire sauce
- 1 oz taco seasoning
Pasta
- 1 lb. dry elbow macaroni or shells
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 (and seeded if desired for less spice)
- 4 garlic cloves minced
Dairy and Cheese
- 1.5 cups whole milk
- 1.5 cups half and half or heavy cream
- 4 oz Velveeta cheese cubed
- 2/3 cup shredded cheddar
- 2/3 cup shredded mozzarella
Other
- 1 can Ro-Tel fire-roasted diced tomatoes & green chiles
- Olive oil (about 2 tablespoons)
Instructions
- Cook the Ground Beef: In a large skillet over medium heat, heat 2 tablespoons olive oil until hot. Add in the ground beef and use a spatula to break it apart, spreading it into an even layer. Cook untouched for 4 minutes. Then flip the beef and continue to break it apart as it cooks for 4 to 5 more minutes. Remove the beef and set aside in a bowl. Skim off most of the excess fat in the pan.
- Cook the Pasta: While cooking the beef, bring a large pot of water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Sauté the Vegetables: Into 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 or until partially caramelized, stirring frequently and scraping the browned bits from the bottom of the pan. Add splashes of water occasionally to speed up cooking. Remove the vegetables and set aside.
- Make the Cheese Sauce: Into the same skillet, add the whole milk, half and half (or heavy cream), and Velveeta cheese cubes. Bring to a gentle boil over medium heat while stirring to incorporate the Velveeta. Whisk in the taco seasoning, then fold in the drained Ro-Tel fire-roasted diced tomatoes and green chiles along with the shredded cheddar and mozzarella cheeses. Stir until the cheese melts completely and the sauce is smooth.
- Combine Ingredients: Add the cooked ground beef and sautéed pepper and onion mixture into the cheese sauce. Then fold in the cooked pasta, mixing gently but thoroughly to evenly combine all ingredients.
- Serve: Serve the taco mac and cheese immediately while hot and creamy for best flavor and texture.
Notes
- For less spice, seed the jalapeno before dicing.
- Using half and half or heavy cream will make the sauce richer; for a lighter version, substitute with additional milk.
- Velveeta cheese helps create a smooth, creamy sauce, but a mix of other processed and natural cheeses can be used.
- Adding a splash of water while sautéing the vegetables prevents burning and helps with caramelization.
- Leftovers can be refrigerated for up to 3 days and reheated gently with a splash of milk to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 850 mg
- Fat: 40 g
- Saturated Fat: 18 g
- Unsaturated Fat: 18 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 120 mg
