Ingredients (~8-9 servings)
- 1 Tbsp olive oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 1 1/2 lbs ground beef
- 1 1/2 packets taco seasoning
- Salt and black pepper to taste
- 12 oz elbow macaroni, uncooked
- 1 1/2 cups chunky salsa
- 3 cups low-sodium beef broth
- 1 1/2 cups milk
- 2 1/4 cups shredded cheddar cheese
- 3 Tbsp cream cheese
Brown the Beef and Build the Base
Heat olive oil in a large, deep skillet over medium-high heat; add the onion and cook for ~3-4 minutes until softened.
Add garlic and cook until fragrant – this takes ~30-60 seconds.
Add the ground beef and cook until browned, breaking it apart as it cooks with a wooden spoon or spatula.
Drain excess fat, then stir in taco seasoning and season lightly with salt and pepper.
Add the Pasta and Liquid
Add macaroni, salsa, broth, and milk to the skillet; stir well to make sure the pasta is completely submerged.
The liquid should just cover the pasta – if it doesn’t, add a splash more broth.
Simmer Until Pasta is Tender
Bring to a simmer, cover, and cook for ~10-12 minutes, stirring every couple of minutes to prevent sticking.
If the liquid reduces too quickly and the pasta isn’t tender yet, add a splash of broth and continue cooking.
If it’s too loose at the end, simmer uncovered for an additional 1-2 minutes to thicken.
Stir in the Cheese
Reduce the heat to low and stir in shredded cheddar and cream cheese.
Mix until melted and smooth – the cream cheese might clump at first but will melt in.
Taste and adjust seasoning with salt and pepper.
Serve immediately while the cheese is still creamy and hot.
Taco Mac and Cheese
Ingredients
Ingredients (~8-9 servings)
- 1 Tbsp olive oil
- 1 large yellow onion diced
- 4 cloves garlic minced
- 1 1/2 lbs ground beef
- 1 1/2 packets taco seasoning
- Salt and black pepper to taste
- 12 oz elbow macaroni uncooked
- 1 1/2 cups chunky salsa
- 3 cups low-sodium beef broth
- 1 1/2 cups milk
- 2 1/4 cups shredded cheddar cheese
- 3 Tbsp cream cheese
Instructions
- Cooling/Resting Time: 0 minutes
- Heat olive oil in a large deep skillet over medium-high heat and cook diced onion for 3-4 minutes until softened.
- Add minced garlic and cook 30-60 seconds until fragrant.
- Add ground beef and cook until browned, breaking it apart as it cooks.
- Drain excess fat, then stir in taco seasoning, salt, and pepper.
- Add uncooked macaroni, salsa, broth, and milk to the skillet and stir to submerge pasta completely.
- Bring to a simmer, cover, and cook 10-12 minutes, stirring every couple of minutes to prevent sticking.
- Reduce heat to low and stir in shredded cheddar and cream cheese until melted and smooth.
- Taste and adjust seasoning with salt and pepper.
- Serve immediately while hot and creamy.
