Tired of staring into the fridge, wishing dinner would magically appear? We’ve all been there! That’s why we’re obsessed with this One-Pan Taco Mac and Cheese. It’s the perfect blend of creamy, cheesy mac and the savory spice of taco night, all cooked in a single pot.
This recipe is a lifesaver for busy weeknights. You don’t have to drain any pasta, and cleanup is practically non-existent. It’s comforting, budget-friendly, and guaranteed to be a huge hit with the whole family—even the picky eaters!
What’s in This One-Pan Taco Mac and Cheese?
This dish relies on simple pantry staples that come together to create a deeply satisfying, Tex-Mex flavor. The magic happens when the liquid absorbs, leaving you with creamy, perfectly cooked pasta.
We use regular ground (minced) beef for the rich base. The beef stock also helps build a robust flavor that ordinary water just can’t match.
For the signature “taco” flavor, a generous blend of cumin, paprika, and oregano does the heavy lifting. This gives the sauce that warm, authentic Mexican spice blend everyone loves.
Finally, we use not one, but three types of cheese! Cream cheese melts in to make the sauce velvety smooth, while cheddar and a Mexican blend create a gooey, irresistible top crust.
What Can I Add or Swap?
This one-pan recipe is incredibly flexible. Feel free to customize it based on what you have in your kitchen or what your family prefers!
- Try Different Meats: If you don’t have beef, ground chicken, turkey, or even a plant-based mince works perfectly. Just brown it as directed.
- Boost the Spice: For a little heat, stir in a pinch of cayenne pepper or a finely chopped jalapeño when you cook the beef. You can also sprinkle chili flakes on top when serving.
- Make it Creamier: If you love an ultra-thick sauce, stir in an extra ¼ cup of heavy cream or just a handful of extra cheese right before serving.
- Vary the Veggies: Add a can of drained pinto or black beans along with the corn for extra fiber and texture.
How to Make One-Pan Taco Mac and Cheese Step by Step
Ready to start? Remember, all of this happens in just one pan!
- First, preheat your oven’s grill (broiler) to high.
- In a large, deep, oven-safe pan, heat the olive oil over medium heat.
- Add the diced onion and minced garlic and cook for about 2–3 minutes until they become soft.
- Add the ground beef. Cook it while breaking it up with a spoon until it’s fully browned.
- Stir in the tomato paste, cumin, paprika, oregano, onion powder, garlic powder, salt, and pepper. Cook for 1–2 minutes to toast the spices.
- Pour in the crushed tomatoes, drained corn kernels, and beef stock. Give it a good stir to mix everything well.
- Add the macaroni or pasta and bring the liquid to a simmer.
- Cover the pan and let it cook for 10–12 minutes. Be sure to stir it every few minutes until the pasta is tender (al dente).
- Once the pasta is cooked, reduce the heat to low. Stir in the cream cheese and grated cheddar until the cheese is completely melted and the sauce is creamy. Turn the heat off.
- Sprinkle the Mexican cheese blend evenly over the top of the dish.
- Carefully place the pan under the hot grill (broiler) for 2–3 minutes until the cheese is bubbling and golden brown.
- Top the dish with fresh chopped coriander (cilantro) and sliced spring onion (scallion). Serve immediately!
Recipe Tips for Success!
Getting this dish right is easy, but a few key pointers can ensure a perfect result every time.
- Choose the Right Pasta: Stick to small, fast-cooking pasta shapes like macaroni, small shells, or penne. Avoid long shapes like spaghetti, which can clump and take longer to cook.
- Don’t Skimp on the Fat: The recipe calls for regular ground beef, not super lean. The fat content helps create a richer, more flavorful sauce and prevents the final dish from tasting dry.
- Fixing Texture: If your pasta is too firm after the cooking time, simply add a splash more beef stock or water and cook for another minute or two. If it’s too soft, reduce the heat and cooking time next time.
- Stove Top Finish: If you don’t have an oven-safe pan or don’t want to use the broiler, just put the lid back on the pan after adding the top layer of cheese and let it sit on the turned-off stovetop for 2–3 minutes until the cheese melts.
What to Serve with One-Pan Taco Mac and Cheese
This Taco Mac and Cheese is a complete, satisfying meal on its own, but a fresh side can balance the richness perfectly.
- Crispy Crunch: Serve a small bowl of corn chips (tortilla chips) on the side for dipping and texture.
- Fresh Salad: A simple side salad with mixed greens, tomato, and a zesty lime dressing adds brightness.
- Simple Toppings: Offer a bowl of sour cream, extra chopped coriander, or sliced avocado for everyone to top their own bowl.
Storage & Reheating
This recipe makes excellent leftovers, which is a major win! Just follow these easy steps to keep it tasting great.
Store any remaining One-Pan Taco Mac and Cheese in an airtight container in the fridge for up to 3 days.
To reheat, the best method is to use a pan on the stovetop over low heat. Add a splash of beef stock or milk (about 1–2 tablespoons per serving) and stir constantly until the mac and cheese is warmed through and creamy again.
You can also use the microwave: heat in short 30-second bursts, stirring between each burst, until hot. This helps prevent the pasta from getting tough.
Time to Enjoy Your New Favorite Dinner!
This One-Pan Taco Mac and Cheese truly lives up to its name—it’s quick, easy, and absolutely delicious. Say goodbye to piles of dishes and hello to a fuss-free, flavor-packed weeknight meal.
Give this recipe a try tonight and let us know what you think! We guarantee it will become a regular in your dinner rotation.
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Table of Contents
Ingredients
Method
- Preheat the oven grill (broiler) to high.
- Heat the olive oil in a large, deep, oven-safe pan over medium heat.
- Add the onion and garlic and cook for 2–3 minutes or until softened.
- Add the beef and cook, breaking it up with a spoon, until browned.
- Stir in the tomato paste, cumin, paprika, oregano, onion powder, garlic powder, salt, and pepper, and cook for 1–2 minutes.
- Add the crushed tomatoes, corn, and beef stock, and stir to combine.
- Add the pasta and bring the mixture to a simmer.
- Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender.
- Reduce the heat to low, then stir in the cream cheese and cheddar until fully melted. Turn the heat off.
- Top the dish with the Mexican cheese blend.
- Place under the grill for 2–3 minutes or until the cheese is golden and bubbling.
- Top with fresh coriander and spring onion, and serve immediately.
