Easy Creamy Taco Mac
A creamy and flavorful twist on macaroni and cheese, blended with delicious taco-inspired ingredients for a quick weeknight meal.
Ingredients
Pasta
- 2 cups elbow macaroni Cook until al dente.
Meat
- 1 pound ground beef (or turkey) Can substitute with ground turkey or black beans for a vegetarian option.
Seasonings
- 1 packet taco seasoning
- 1/2 cup water Used to simmer with the meat.
Cheeses
- 2 cups shredded cheddar cheese Can mix with other cheese types for extra flavor.
- 1 cup cream cheese Make sure to melt before mixing.
Dairy
- 1 cup milk Add for creamy texture.
Vegetables
- 1 cup diced tomatoes Canned or fresh.
Optional Toppings
- sliced jalapeños Add for heat.
- green onions
- sour cream
- taco sauce
Instructions
Preparation
- Boil a pot of salted water and cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large skillet, over medium heat, brown the ground beef. Break it apart with a spatula and cook until fully browned. Drain any excess grease.
- Add the taco seasoning to the browned meat. Pour in 1/2 cup of water, stirring well to combine. Allow it to simmer for about 5 minutes until the mixture thickens.
Combining
- Reduce the heat to low and stir in the cream cheese. Mix until it’s fully melted and combined.
- Add the milk and continue stirring until well blended.
- Fold in the cooked macaroni and then add the shredded cheddar cheese and diced tomatoes. Stir until everything is well coated in the creamy sauce.
Serving
- Remove from heat and serve hot with your favorite toppings.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat with a splash of milk to maintain creaminess. Can be frozen for future meals.