Creamy Taco Mac and Cheese
A creamy mac and cheese dish fused with taco flavors, featuring seasoned ground beef, Rotel tomatoes, and a cheesy pasta base. Perfect for family dinners or gatherings with bold, zesty spice and comforting texture.
Servings: 6 servings
Calories: 450kcal
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter (plus 2 tbsp extra for cheese sauce)
- 1 lb ground beef (or turkey/chicken)
- 2 cans (10 oz each) Rotel tomatoes, undrained
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Black pepper to taste
- 1 cup hot water (or reserved pasta water)
- 1 lb pasta (elbow macaroni or shells)
- 1 to 2 cups milk
- 8 oz Velveeta cheese, cubed
- 2 to 3 cups shredded Colby Jack or Mexican-blend cheese
Instructions
- Bring a large pot of salted water to a boil. Cook pasta until al dente (8-10 minutes), reserve 1 cup pasta water, drain, and set aside.
- In a skillet, heat olive oil and 2 tbsp butter. Brown the ground beef, removing excess grease.
- Stir in chili powder, cumin, onion powder, garlic powder, paprika, and black pepper.
- Add Rotel tomatoes and 1 cup hot water. Simmer 5-7 minutes, thickening slightly.
- In the pasta pot, melt 2 tbsp butter, add cubed cheese until melted. Stir in cooked pasta and milk until creamy. Combine with taco beef mixture, adjusting consistency with reserved pasta water as needed.
- Season and serve warm.
Notes
Substitute ground turkey or chicken for a lighter option.
Use reserved pasta water for a smoother cheese sauce.
For a dairy-free version, replace cheese with vegan cheese alternative and omit milk (add more Rotel juice as needed).
Use reserved pasta water for a smoother cheese sauce.
For a dairy-free version, replace cheese with vegan cheese alternative and omit milk (add more Rotel juice as needed).