Description
A flavorful twist on classic mac and cheese, this Taco Mac and Cheese combines seasoned ground beef with creamy cheddar and mozzarella cheeses, sour cream, and macaroni for a comforting, Tex-Mex inspired dish. Topped with fresh tomatoes, green onions, and cilantro, it’s perfect for a quick and satisfying family meal.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1 packet taco seasoning
- 1 cup water
- 8 oz elbow macaroni
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/4 cup milk
- 1 tablespoon olive oil
- Salt and pepper to taste
Optional Toppings
- 1/2 cup diced tomatoes
- 1/4 cup sliced green onions
- 1/4 cup chopped cilantro
Instructions
- Cook the macaroni: Prepare the elbow macaroni according to the package instructions until al dente. Drain well and set aside.
- Brown the beef: Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook for 5-7 minutes, breaking it apart with a spoon, until fully browned.
- Season the beef: Drain excess grease from the skillet. Stir in the taco seasoning and 1 cup of water. Simmer for 5 minutes to let the flavors meld and the sauce thicken.
- Combine pasta and beef: Add the cooked macaroni to the skillet with the seasoned beef. Stir thoroughly to mix everything evenly.
- Melt the cheese: Lower the heat to low. Add shredded cheddar and mozzarella cheese to the beef and macaroni mixture. Stir continuously until the cheese is fully melted and creamy.
- Add creaminess: Stir in the sour cream and milk until the sauce is smooth and rich. Season with salt and pepper according to your taste preferences.
- Garnish and serve: Top the dish with diced tomatoes, green onions, and chopped cilantro if using. Serve immediately while hot and enjoy your taco-inspired mac and cheese!
Notes
- You can substitute ground turkey or chicken for a leaner protein option.
- For a spicier dish, add jalapeños or hot sauce to the beef mixture.
- Using freshly shredded cheese tends to melt better than pre-shredded cheese.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
- To make it gluten-free, use gluten-free elbow macaroni and ensure taco seasoning is gluten-free.
