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One Pot Taco Mac and Cheese

10 Minutes + 20 Minutes Cooking



This One Pot Taco Mac and Cheese recipe is the perfect blend of seasoned ground beef, pasta, and cheese. Imagine sitting down to a dish that brings together the beloved creaminess of mac and cheese with the robust essence of a taco. Every spoonful is a symphony of Mexican-inspired flavors that will make you feel like you’re dining under the warm hues of a setting sun in a quaint Mexican village, all from the comfort of your kitchen.

This is not your average mac and cheese. It’s a mac and cheese variation designed for those seeking the thrill of culinary exploration, for those who love the idea of uniting diverse cultures on one plate. My Taco Mac and Cheese recipe is for anyone who simply loves a good, hearty one pot recipe.

So enjoy this One Pot Taco Mac and Cheese, a true champion of one pot dinner ideas, with me. Creating this dish is just as delightful as indulging in it, with the process being as easy as it gets – ideal for those busy weeknights or whenever you need an easy one pot dinner.



Adjust Servings
1 tablespoon olive oil
500 grams ground beef
1 white onion
1 teaspoon minced garlic
225 ml milk
500 ml beef broth
1 canned tomatoes *it's about 400 grams
1 small red bell pepper
250 grams dry pasta *elbow pasta is my favourite for this recipe but you can use any shape of choice
2 tablespoons taco seasoning
salt & pepper to taste
To Finish
200 grams cheddar cheese
fresh cherry tomatoes to serve
thinly sliced green onions to garnish
Nutritional Information
589 Calories
32 g Fat
31 g Protein
42 g Carbs
7 g Sugars


Unleash the flavors!
Warm the olive oil in a large. Add the finely chopped white onion to the pan, stirring it into the oil. Sauté until the onion has turned a translucent, approximately 4-5 minutes. Incorporate the minced garlic into the onion, stirring constantly. Allow this mixture to cook for about 1 minute.
Raise the heat to medium-high and add the ground beef to the pan. Season generously with salt and freshly ground black pepper, and proceed to cook. Use a sturdy spoon to break up the meat into small, bite-size pieces, ensuring it's browned evenly and cooked through. Add the taco seasoning over the cooked ground beef, stirring thoroughly to evenly distribute the spice. Incorporate the finely diced red bell pepper and continue to cook for another 2-3 minutes until the pepper begins to soften.
Mark as complete
Serve hot!
Pour the can of diced tomatoes (along with the juice), milk, and beef broth into the pan. Stir the mixture well, combining all ingredients, and bring to a gentle simmer. Add the dry pasta to the liquid, making sure it's fully covered by the mixture.Reduce the heat to medium-low, cover the pan with a lid, and allow it to simmer for around 10-15 minutes. Make sure to stir occasionally during this time to prevent the pasta from sticking to the bottom of the pan and to ensure even cooking.
Once the pasta is cooked to al dente or to your preferred tenderness, remove the pan from the heat. Evenly scatter the freshly grated cheddar cheese across the top of the pasta. Let the dish sit for a few minutes, allowing the residual heat to melt the cheese. After the cheese has melted, give the One Pot Taco Mac and Cheese a final gentle stir to evenly incorporate the cheese into the dish. Serve it hot right from the pan.
Mark as complete
For the creamiest results, use freshly grated cheese rather than pre-packaged shredded cheese. The latter often has anti-caking agents that can make your sauce grainy.
Cook the pasta just until it's al dente. Since it will continue to cook as you mix in the cheese and other ingredients, this will ensure it doesn't get overcooked and mushy.
Keep the heat on low when you're adding the cheese. High heat can cause the cheese to seize up, resulting in a less smooth and creamy sauce.
If you want to make this dish vegetarian, you can leave out the taco meat, or substitute it with a plant-based meat alternative. You could also use shredded chicken or turkey for a different flavor profile.
Feel free to use any kind of pasta you have on hand. Shells or fusilli can be a fun twist!
If you want more heat, consider adding chopped jalapeños or a sprinkle of cayenne pepper. Or for a smoky, earthy twist, a dash of cumin would work well.
If you have leftovers, you can store them in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave on a lower power setting, stirring occasionally, until heated through. If it seems a bit dry, stir in a splash of milk to bring back the creaminess.


  • Catherine

    This was the first recipe we tried by Anne and we loved it, it was super easy to make and delicious. Like goulash but with a Mexican twist. We used green bell pepper instead of red and served with lettuce, diced green onion & cilantro. Also made our own taco seasoning to season with. Would definitely make again with chicken, we used beef sirloin this time. Was not greasy at all.

    • Anna

      I’m delighted to hear that you enjoyed my recipe and took the time to make it your own with those creative substitutions! It’s wonderful to know that it was both easy to make and delicious for you. The use of green bell pepper and homemade taco seasoning sounds like a tasty twist!

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