Taco Mac and Cheese
Creamy, cheesy mac meets taco night in this crowd-pleasing slow cooker dinner loaded with seasoned beef, tomatoes with chiles, and melty cheddar. It’s weeknight-easy with a from-scratch sauce and a zesty finish.
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Servings:
Ingredients
Pasta & Beef
- 12 ounces elbow macaroni, dry
- 1 pound lean ground beef
- 1/4 cup finely chopped yellow onion
- 1 clove garlic, minced
- 1 packet taco seasoning
- 1 teaspoon olive oil (optional, for sautéing)
Sauce & Mix-Ins
- 10 ounces diced tomatoes with green chiles (RoTel), undrained
- 10.5 ounces condensed cheddar cheese soup
- 3/4 cup whole milk
- 3 ounces cream cheese, cubed and softened
- 2 cups sharp cheddar cheese, freshly shredded, divided
- 1/3 cup sour cream
- 3/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh lime juice
- 2 tablespoons chopped cilantro or green onion, for serving (optional)
Instructions
Preparation Steps
- Lightly coat a 5- to 6-quart slow cooker with nonstick spray and set it to LOW to preheat.
- Make the cheese base: In a medium saucepan over medium heat, whisk together the condensed cheddar soup, milk, and cream cheese until smooth and steamy, 3 to 4 minutes. Stir in 1 1/2 cups of the shredded cheddar until just melted. Remove from heat.
- Brown the beef: Heat a large skillet over medium-high. Add olive oil if needed, then the ground beef and onion. Cook, breaking up the meat, until no pink remains, 5 to 6 minutes; drain excess fat. Stir in the minced garlic for 30 seconds. Sprinkle in the taco seasoning and add 1/4 cup water; cook 1 minute to bloom the spices. Pour in the RoTel and simmer 2 minutes to slightly thicken.
- Parboil pasta: Boil the macaroni in well-salted water for 5 minutes (it should be very firm). Drain and rinse briefly under cool water to halt cooking.
- Assemble: Add the beef mixture and macaroni to the slow cooker. Pour the warm cheese base over the top, then season with the salt and pepper. Stir until all the noodles are coated.
- Slow cook on LOW for 1 hour 45 minutes to 2 hours, stirring once halfway through. If the sauce looks tight at the midpoint, splash in 2 to 4 tablespoons milk and stir.
- Finish and serve: Stir in the sour cream and lime juice. Sprinkle the remaining 1/2 cup cheddar over the top, cover, and let stand 5 to 10 minutes until melty. Garnish with cilantro or green onion, if using, and serve hot.
Notes
Tip: For the smoothest, ultra-melty sauce, grate cheddar from a block just before using—pre-shredded cheese contains anti-caking agents that can make sauces grainy.
Leftovers keep well in the refrigerator for 3 to 4 days; stir in a splash of milk when reheating to bring the sauce back to creamy.
This recipe is an original creation inspired by classic Taco Mac and Cheese flavors. All ingredient ratios and instructions are independently developed.