Taco Mac N Cheese

Prep Time 15 mins
Cook Time 50 mins


  • 12 ounces uncooked elbow pasta.
  • 1 pound ground chuck.
  • 1 cup chopped yellow onion.
  • 1/2 cup chopped red bell pepper.
  • 8 oz pkg ground beef taco skillet sauce.
  • 4 cups shredded Monterey Jack cheese.
  • 4 cups shredded Cheddar cheese.
  • 4 oz unsalted butter.
  • 1/2 cup all purpose flour.
  • 1 teaspoon salt.
  • 4 cups of milk.

Toppings :

  • Sour cream.
  • Cherry tomatoes halved.
  • Thinly sliced jalapenos.
  • 4 Fresh cilantro.


  • Preheat oven to 350 degrees. Prepare pasta according to package directions. Cook until done, drain well and set aside.
  • In a large skillet, over medium heat, co3mbine ground beef, onion & bell pepper. Stir often until beef is cooked onions & peppers are soft, about 12-15 minutes. Remove from heat & drain off any liquid. Stir in taco sauce & cooked pasta.
  • Toss together shredded cheeses in a bowl, set aside half of the mixture.
  • Melt butter in a large sauce pan over low heat, whisk in flour & salt until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, then increase heat to medium & cook, whisking constantly until milk mixture is thickened & bubbly. 8-10 minuites. Stir sauce into pasta mixture. Stir in half of the cheese mixture. Spoon mixture into a lightly greased 13×19 baking dish. Top evenly with the remaining cheese mixture.
  • Bake in preheated oven until bubbly & golden brown, about 35 to 40 minutes. Serve immediately with toppings & enjoy.


When taco night meets Mac & Cheese, magic happens. Melty cheese, hearty ground beef and a creamy Tex-Mex inspired sauce come together for a maximum comfort food. You can prep this ahead and refrigerate for a quick meal, just bake a few minutes longer.