THE RECIPE JOURNAL · Main Course
Fast Taco Mac and Cheese
This quick and easy recipe combines creamy mac and cheese with bold taco flavors for a comforting meal that’s ready in no time. Perfect for busy weeknights when you want something tasty without the fuss.
FROM THE KITCHEN • Fast Taco Mac and Cheese
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating a large skillet over medium-high heat. Add the ground beef and cook it, breaking it up with a spoon, until it’s nicely browned and crumbly — this usually takes about 5 to 7 minutes. Once cooked, drain off any excess grease. Stir in the salsa, corn, and taco seasoning, then season the mixture with a bit of salt and pepper to taste.
02
Step 2
Meanwhile, preheat your oven to 375°F (190°C). Bring a big pot of salted water to a boil, add the pasta, and cook it until it’s tender but still has a little bite, about 10 to 12 minutes. Drain the pasta well.
03
Step 3
In a 9x13-inch casserole dish, mix together the cooked meat sauce, pasta, Colby-Jack cheese, and green onions. Sprinkle the Cheddar cheese evenly on top. Pop it in the oven and bake until the cheese is melted and bubbly, about 25 minutes. Let it cool for a few minutes before serving.
Why you’ll love it
This dish combines the creamy comfort of mac and cheese with bold taco flavors for a quick and satisfying meal. It’s perfect for busy weeknights when you want something delicious without spending too much time in the kitchen.
How to serve
Serve with a side of fresh salsa or guacamole to add a bright contrast. A simple green salad or steamed vegetables can also balance the richness of the dish nicely.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of milk to keep the cheese sauce creamy.
