One-Pot Taco Macaroni and Cheese
A cheesy, comforting pasta dish combining classic macaroni with taco-seasoned ground beef, perfect for an easy weeknight dinner. This mexican-inspired pasta ready in about 35 minutes pairs elbow macaroni, ground beef, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz elbow macaroni
- 1 lb ground beef
- 1 tbsp olive oil
- 1 medium, diced yellow onion
- 3, minced garlic cloves
- 2 tbsp taco seasoning
- 1 cup diced tomatoes with green chilies
- 3 cups beef broth
- 2 cups shredded sharp cheddar cheese
- 1 cup milk
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp chopped (optional) fresh cilantro
Instructions
- Step 1: Heat 1 tablespoon olive oil in a large pot over medium heat. Add 1 pound ground beef and cook for 5-6 minutes until browned, breaking it apart with a spoon.
- Step 2: Add 1 medium diced yellow onion and 3 minced garlic cloves to the pot. Sauté together for 3-4 minutes until the onion is translucent and fragrant.
- Step 3: Stir in 2 tablespoons taco seasoning and 1 cup diced tomatoes with green chilies; cook for 2 minutes to combine flavors.
- Step 4: Pour in 3 cups beef broth and 12 ounces elbow macaroni. Bring to a boil, then reduce heat to medium-low and simmer uncovered for 10-12 minutes, stirring occasionally until pasta is tender.
- Step 5: Lower heat and stir in 2 cups shredded sharp cheddar cheese and 1 cup milk. Cook for another 3-4 minutes, stirring gently until the cheese melts and the sauce thickens and coats the macaroni.
- Step 6: Season with 1 teaspoon salt and 1/2 teaspoon black pepper. Remove from heat and sprinkle 2 tablespoons chopped fresh cilantro over the top if desired before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Taco Macaroni and Cheese take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pot Taco Macaroni and Cheese?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep elbow macaroni from drying out.
Can I substitute ingredients in One-Pot Taco Macaroni and Cheese?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pot Taco Macaroni and Cheese for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pot Taco Macaroni and Cheese?
Mexican pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
