One Pot Taco Mac and Cheese

Name: Taco Mac and Cheese
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 tablespoon oil; 1 onion (finely diced); 1 lb ground beef; 2 cloves garlic; 2 tablespoons tomato paste; 2 tablespoons taco seasoning; 1/2 teaspoon salt; 1 lb pasta (I use gemelli); 3 cups water; 1 cup milk; 2 cups shredded cheddar cheese

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This taco mac and cheese is the best of both worlds - creamy, cheesy pasta meets bold taco seasoning for an easy, family-friendly dinner. Everything cooks in one pot, and the pasta soaks up all the savory flavors as it simmers.

Saucy pasta in a bowl topped with a drizzle of white sauce and sliced green onions.

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Ingredients
Substitutions
Pasta Tip
How to Make One-Pot Mac and Cheese
Tips for making one pot taco mac and cheese
FAQs
More One-Pot Recipes
Recipe

If you smashed together creamy mac and cheese with tacos and turned it into a delicious, one-pot wonder, this would be it. One-pot pasta makes dinner preparing dinner so easy. Add in flavorful taco seasoning and shredded cheddar cheese and you've got a winner any night of the week.

This fuss-free taco mac and cheese is loaded with savory beef, bold Tex-Mex-inspired flavors, and twisty Gemelli noodles for a satisfying and comforting dinner.

Ingredients

See the recipe card for exact amounts.

Oil: for sautéing the onions and browning the beef. A neutral oil works best.
Onion: adds depth. Finely dicing it helps it melt into the sauce.
Ground beef: A classic taco ingredient that makes this dish hearty. Use lean beef to avoid excess grease. Use Beyond Beef for a meat-free version (I prefer this to beef).
Garlic: Enhances the savory flavors. I prefer fresh garlic, but you can use garlic powder in a pinch. There is already garlic powder in the taco seasoning.
Tomato paste: Deepens the flavor and adds a subtle sweetness that balances the spice. Cooking it briefly helps remove any raw tomato taste.
Taco seasoning: The star of the show, adds a smoky, slightly spicy, and savory punch. Use my homemade taco seasoning mix or store-bought. My seasoning mix doesn't include salt so if you're using one that does include salt, cut back on extra salt in the recipe card.
Pasta: Gemelli works great because its twists hold onto the sauce, but any short pasta like rotini, penne, or macaroni will work.
Broth & milk: To cook the pasta and keep the sauce creamy. My ratio of liquid to pasta works well but you can add more liquid if needed, depending on your pasta type, stove, pan etc.
Cheddar cheese: Melts into the sauce for a creamy, cheesy finish. A sharp cheddar gives the best flavor.

Substitutions

Ground beef: For a leaner or vegetarian option, swap the beef for turkey or a meat alternative like Beyond Beef.
Cheddar cheese: Monterey Jack or a blend – Monterey Jack melts well and has a milder flavor. A Mexican cheese blend works great too.
Pasta: Any short pasta – Macaroni, penne, or fusilli all work. Just adjust the cooking time based on the type of pasta you choose.

Pasta Tip

My best tip for this recipe is to stir the pasta frequently and add more liquid as needed. Since the pasta cooks directly in the sauce, it absorbs the liquid differently depending on your stove, pot, and pasta type. Stirring prevents sticking and ensures even cooking, while adding extra water (¼ to ½ cup at a time) keeps the sauce smooth and creamy instead of too thick or dry. Keeping an eye occasionally on this step makes all the difference in getting the perfect texture.

How to Make One-Pot Mac and Cheese

Prep Tips

This recipe is made on the stovetop. I like to use a large cast iron skillet with a lid. Any heavy-bottomed pot with a lid should work.
Dice onion and garlic.

This taco mac and cheese is super easy - everything cooks in the same pot in about 30 minutes. Here is an overview of the cooking process with step-by-step photos. Jump to the recipe card for the full printable recipe and a recipe video tutorial.

A 6-photo collage of the process of making a meaty pasta with cheese in a blue skillet.

Cook the onions and brown the beef. Discard any extra fat.
Add the spices, garlic, and tomato paste and cook them all briefly to wake up their flavors.
Add the liquid and bring it to a boil.
Add the pasta and bring back to a boil.
Turn the heat down and add a lid. Cook for 15-18 minutes or until the pasta is done. Stir occasionally. Add extra liquid if needed.
Remove from the heat and add the cheese. Stir for a minute or two, until the cheese has melted. Serve.

Saucy pasta in a skillet and a bowl topped with a drizzle of white sauce and sliced green onions.

Tips for making one pot taco mac and cheese

Cooking the spices and tomato paste for a minute before adding liquids deepens their flavor and removes any raw taste.
Pre-shredded cheese contains anti-caking agents that can make the sauce grainy. Shred your own for the best melt.
Since the pasta cooks in the sauce, stirring occasionally prevents it from sticking and ensures even cooking.
Adjust liquid as needed. Different kinds of pasta absorb liquid differently. If the pasta gets too dry before it's done cooking, add more water in small amounts.
Let the cheese melt off the heat. Adding cheese while the pot is still too hot can make it clump. Remove from heat and stir it in gradually for a smooth sauce.
Customize the spice level. For extra heat, add chili flakes or diced jalapeños.

FAQs

How do I store leftover taco mac and cheese?

Let the taco mac and cheese cool completely before transferring it to an airtight container. Store it in the fridge for up to 4 days. The pasta will continue to absorb the sauce as it sits, so expect it to thicken over time.

How do I reheat leftover taco mac and cheese?

To reheat the pasta on the stovetop: Add a splash of milk or water to loosen the sauce. Warm over medium-low heat, stirring frequently until heated through.
To reheat the pasta in the microwave: Place a portion in a microwave-safe bowl and stir in a little milk or water. Cover loosely and heat in 30-second intervals, stirring between each, until hot, or use the reheat function if your microwave has it.