One-Pan Taco Mac and Cheese

When life gets crazy and dinner needs to happen fast, this One-Pan Taco Mac and Cheese swoops in like a weeknight superhero. It’s hearty, cheesy, spicy, and best of all cooked in just one skillet. That means fewer dishes, less stress, and more time to enjoy the delicious moment. Whether you’re feeding picky eaters, ravenous teens, or just your own late-night craving, this dish is your ticket to cheesy comfort food paradise with a Tex-Mex twist.

Let’s be honest who doesn’t love a mashup of tacos and mac and cheese? This easy taco mac and cheese recipe combines two family favorites into one creamy, beefy, soul-satisfying skillet dinner. We’re talking Certified Angus Beef for rich, meaty flavor, bold taco seasoning, and two types of cheese that melt into a luscious sauce. Add some diced tomatoes with green chilis for a little kick, and you’ve got a dish that will make your taste buds dance the salsa.

Why You’ll Love This One-Pan Taco Mac and Cheese

• One skillet = fewer dishes
• Ready in under 30 minutes
• Packed with bold Tex-Mex flavor
• Kid-friendly AND adult-approved
• Perfect for meal prep or leftovers

Ingredients You’ll Need

Here’s what you’ll need to whip up this quick and satisfying dinner. Everything is easy to find, and you probably already have most of it in your pantry or fridge.

• 1 lb Certified Angus Beef ground beef (80% lean) – Rich, juicy, and perfect for searing.
• 2 tsp canola oil – Helps get that beef sizzling.
• 1 packet (1 oz) taco seasoning – Adds that signature Tex-Mex flavor.
• 1 cup water – For cooking the pasta.
• 1 can (10 oz) diced tomatoes with green chilis – Adds tang and a hint of spice.
• 1¼ cups whole milk – Helps create a creamy sauce.
• 2 cups dry elbow macaroni – The pasta that hugs the sauce just right.
• 8 oz Velveeta cheese, cubed – Melts into that dreamy, silky texture.
• 1 cup shredded cheddar cheese – Adds depth and a bit of sharpness.

Step-by-Step Instructions

This is the kind of dinner that practically cooks itself. You’ll be amazed at how much flavor you can get in under 30 minutes—all in one pan.

1. Sear the Beef
   Heat the canola oil in a large 12-inch skillet over medium-high heat. Add the ground beef in a single layer and sprinkle evenly with the taco seasoning. Let it sear without touching it for 2 minutes. This helps it develop a beautiful crust and tons of flavor.
2. Break and Brown
   After the sear, break up the beef with a spatula and cook for another 2 minutes until browned and no pink remains.
3. Add Liquids and Pasta
   Stir in the water, canned tomatoes (with the juices!), and whole milk. Bring the mixture to a simmer.
4. Cook the Macaroni
   Add the dry elbow macaroni to the skillet. Reduce heat to medium-low, cover, and let it cook for 5 minutes. Give it a stir, cover again, and cook for another 5 minutes.
5. Make It Cheesy
   Remove the lid and reduce the heat to low. Add the cubed Velveeta and stir until it’s completely melted. Then stir in the shredded cheddar until smooth and creamy. And just like that you’re done!

Chef Linda’s Pro Tips

• Don’t rush the beef sear. Letting the meat brown undisturbed adds a lot of depth.
• Velveeta first, then cheddar. This order ensures the sauce is silky smooth.
• Want more heat? Add a pinch of cayenne or some diced jalapeños with the tomatoes.
• Feeding a crowd? Double the ingredients and use a Dutch oven instead of a skillet.

Fun Twists You Can Try

• Southwest-style: Stir in a drained can of black beans or corn.
• Creamier: Swap some of the milk for heavy cream.
• Crunchy topping: Sprinkle crushed tortilla chips on top before serving.
• Green it up: Fold in some fresh baby spinach at the end for a little veggie boost.

What to Serve With Taco Mac and Cheese

While this dish can totally stand on its own, here are a few sides that make it shine:

• A crisp green salad with ranch or lime vinaigrette
• Garlic bread (because why not?)
• Fresh guacamole and tortilla chips
• A side of sautéed peppers and onions

Storing and Reheating Leftovers

Got leftovers? Lucky you! This dish reheats beautifully.

• Store in an airtight container in the fridge for up to 4 days.
• Reheat on the stove or microwave with a splash of milk to bring back the creaminess.

You can even freeze it, though the texture might change slightly when thawed.

Frequently Asked Questions

Can I use ground turkey instead of beef?
Absolutely. It’s a lighter option and still packs flavor when seasoned well.

Is Velveeta necessary?
It’s what gives that ultra-smooth texture, but you can use cream cheese or more cheddar in a pinch.

Can I make it gluten-free?
Yes! Just swap in your favorite gluten-free pasta and make sure your taco seasoning is GF-certified.

How spicy is this?
It’s mild with a slight kick. You can adjust the heat by using mild or spicy Rotel, or adding your own heat with jalapeños or hot sauce.

Final Thoughts

This One-Pan Taco Mac and Cheese isn’t just a meal it’s a cheesy, beefy hug in a bowl. It’s the kind of recipe that earns a permanent spot in your dinner rotation. Fast, comforting, and so customizable, it’s a real weeknight winner.

So grab that skillet, crank up the heat, and let’s get cheesy with it. Don’t forget to serve it with love and maybe a little extra cheese on top.