With a pound of ground beef in my fridge that needed to be used up, I did the usual and called Jody for some inspiration. Said I was thinking of a quick taco supper, but that inspiration was taken one step further with a shout-out from Husband Dan–“Make Taco Mac & Cheese!”
When two comfort food classics collide, magic happens. Taco Mac & Cheese is the perfect blend of creamy, cheesy goodness and bold, spicy taco flavors. It’s hearty, satisfying, and easy to make—a guaranteed crowd-pleaser for both weeknight dinners and casual gatherings. If you’ve ever debated between taco night and mac & cheese night, this recipe gives you the best of both worlds.
Why Taco Mac & Cheese Works
The contrast between the creamy cheese and the kick from the taco spices makes every bite a flavour bomb. Trust me–the goal was to make this for the kids, and I had other plans for the adults. But after just one bite, the ‘adult’ meal got pushed to the side.
Not only is this dish incredibly delicious, but it’s also easy to make with ingredients you likely already have in your kitchen. Use up cheeses that are drying out in the fridge. Plus, you can customize the toppings to suit your taste—think sour cream, guacamole, or even a drizzle of hot sauce for an extra kick.
Ingredients
For the Mac & Cheese:
- 12 oz elbow macaroni (or any short pasta)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 3 cups whole milk
- 2 cups shredded old cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
For the Taco Beef:
- 1 lb ground beef
- 1 heaping tablespoon of chili powder
- 1/2 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1/2 tsp smoked paprika (one of our favourite spices)
- 2 tbsp. double concentrate tomato paste
- 1/2 cup water or stock
Optional Toppings:
- Chopped green onions
- Sliced jalapeños
- Chopped cilantro
- Sour cream
- Guacamole
- A squeeze of lime
How to Make Taco Mac & Cheese
1. Cook the Pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until 1 or 2 minutes BEFORE al dente. The pasta will soften once stirred in with the cheese sauce.
- Drain and set aside
- RESERVE 1 CUP OF THE PASTA COOKING LIQUID!
2. Make the Cheese Sauce
- In a large saucepan over medium heat, melt the butter.
- Whisk in the flour and cook for about 1 minute, until golden and smooth.
- Gradually whisk in the milk, stirring constantly until the mixture thickens (about 3–4 minutes).
- Turn off the heat and stir in the cheeses until melted and creamy.
- Adjust the texture by slowly stirring in some of the pasta cooking liquid.
- Season with salt and pepper to taste.
3. Prepare the Taco Beef
- While the pasta cooks, preheat a frying pan over medium heat.
- Add the ground beef and cook until browned (about 5 minutes). Season with salt.
- Drain any excess grease, but fine to leave some of the fat 🙂
- Stir in the spices and cook for 30 seconds to bloom.
- Stir in tomato paste and cook for 1 minute.
- Pour in the water or stock and simmer for 5 minutes until the liquid reduces slightly.
4. Combine and Assemble
- Add the cooked pasta to the cheese sauce and stir until fully coated.
- Spoon the taco beef mixture over the mac & cheese.
- Eat hot! Serve immediately and enjoy the creamy, cheesy, spicy goodness!
- Garnish with green onion if you like, or any of the below suggested toppings!
What Makes This Taco Mac & Cheese Special
1. The Perfect Cheese Sauce
The key to a great mac & cheese is a silky, smooth cheese sauce. By adding the milk either on very low heat, or even off, VERY slowly, you will get the creamiest of Bechemel sauces. The addition of pasta cooking water ensures the sauce stays creamy (not stodgy) and gives it a lightness.
2. Bold Taco Flavors
Taco seasoning brings smoky, spicy notes to the dish, perfectly balancing the richness of the cheese sauce. The blend of chili powder, cumin, and paprika gives the beef a deep, robust flavour, while cinnamon rounds everything out. No need for a pre-packaged seasoning mix!
3. Customizable Toppings
The beauty of this dish is how you can make it your own. Add fresh ingredients like chopped tomatoes, shredded lettuce, or pickled jalapeños for a fresh contrast to the creamy pasta. Or go bold with a drizzle of hot sauce and a sprinkle of crushed tortilla chips for extra crunch.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
Tips for Success
Use High-Quality Cheese
Good cheese makes a big difference! Look for local sharp cheddar (we love Millbank). Pre-shredded cheese contains anti-caking agents that can make the sauce grainy, so shred your cheese fresh for the smoothest result.
Don’t Overcook the Pasta
Cook the pasta just BEFORE until al dente—it will soften a bit more when mixed with the hot cheese sauce.
Balance the Spice
If you prefer a milder dish, reduce the chili powder or skip the jalapeños. Want more heat? Add a dash of cayenne or a splash of hot sauce.
Make It Ahead
Taco Mac & Cheese is a great make-ahead dish! Prepare the cheese sauce and taco beef separately, then store them in the fridge for up to two days. Reheat gently on the stove, adding a splash of milk to loosen up the sauce if needed.
Serving Suggestions
This dish is hearty enough to be a meal on its own, but you can round it out with a crisp green salad or roasted vegetables on the side. A cold Mexican lager or a tangy margarita makes the perfect pairing!
Final Thoughts
Taco Mac & Cheese is the kind of dish that satisfies every craving. It’s creamy, cheesy, spicy, and just a little indulgent—comfort food at its best. Whether you’re cooking for a cozy night in or feeding a crowd, this recipe is a guaranteed hit. Try it tonight and experience the magic of two beloved comfort foods coming together in one epic dish!
