Easy 30-Minute Taco Macaroni and Cheese

Easy 30-Minute Taco Mac and Cheese — 🌮🧀🎉 Super creamy, ultra cheesy, flavored with taco seasoning, black beans, green onions, tomatoes, and cilantro! EASY comfort food with a Mexican flair that’s a family FAVORITE!

Taco Mac and Cheese Recipe

My daughter adores mac and cheese. And she adores Mexican food and tacos. Therefore, this Mexican mac and cheese was the most perfect food marriage ever for her.

This taco mac n cheese recipe is easy, ready in 30 minutes, super creamy, ultra cheesy, and is flavored with taco seasoning, black beans, green onions, tomatoes, and cilantro for a taco and Mexican-inspired twist on classic mac and cheese.

I used extra sharp cheddar in this Mexican mac and cheese because it has the most flavor bang for the buck compared to regular cheddar. Bonus, there’s no processed cheese in a block or powdered cheese in sight here!

Three of the four cups (about 12 of the 16 ounces) of cheese are stirred into the macaroni, and the final cup is sprinkled on top. Then, I pop the skillet under the broiler for 2 minutes. You can skip broiling if you want, and just stir all 4 cups of cheese into the macaroni mixture. But I love the texture and flavor of baked or broiled cheese.

This is comfort food on a platter despite it being vegetarian. It’s the perfect recipe to make on hectic weeknights when you’re craving something warm and hearty!

What’s in Taco Mac and Cheese? 

To make this skillet mac and cheese, you’ll need:

• Small pasta shells – Medium shells, small elbow, rotini, bowtie, etc. may be substituted
• Unsalted butter
• All-purpose flour
• Unsweetened cashew milk – Feel free to use a milk of choice, but make sure it’s something thicker like 2% or whole. Do not use skim milk
• Taco seasoning 
• Extra sharp cheddar cheese – For the best results, buy a block of cheddar and grate it yourself. Pre-shredded varieties contain anti-caking agents that prevent them from melting well
• Black beans
• Green onions
• Roma tomatoes
• Fresh cilantro

Note: Scroll down to the recipe card section of the post for the ingredients with amounts included and for more complete directions.

How to Make Taco Mac and Cheese

This easy taco mac and cheese is quick and easy to make with just one pot and a large skillet! Here’s an overview of the cooking process:

1. Cook the pasta to al dente according to the package instructions, drain, and set aside.
2. Heat the butter in a large, oven-safe skillet over medium-high heat. Then, add the flour, whisking constantly until it is light browned and bubbly.
3. Slowly add the milk, whisking constantly to create a creamy cheese sauce. Season with taco seasoning and pepper, whisking until smooth before stirring in the shredded cheese.
4. Add the pasta, black beans, green onions, and stir to combine and coat.
5. Sprinkle more cheese evenly on top, and place the dish until the broiler until the top layer of cheese is melted, bubbly, and lightly browned.

What to Serve with Taco Macaroni and Cheese

Grilled Lime Cilantro Chicken

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Grilled Sriracha Lime Chicken

Instant Pot Beef Tips

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4.67 from 3 votes

Easy 30-Minute Taco Macaroni and Cheese

By Averie Sunshine

🌮🧀🎉 Super creamy, ultra cheesy, flavored with taco seasoning, black beans, green onions, tomatoes, and cilantro! EASY comfort food with a Mexican flair that’s a family FAVORITE!

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 10 servings

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Equipment

• 1 Pot
• 1 Colander
• 1 Oven-Safe Skillet

Ingredients 

• ▢ 1 pound small-sized pasta shells, cooked according to package directions (medium shells, small elbow, rotini, bowtie, etc. may be substituted)
• ▢ ½ cup unsalted butter, 1 stick
• ▢ scant 1/2 cup all-purpose flour
• ▢ 4 cups unsweetened cashewmilk, or the milk of your choice but something thicker like 2% or whole is recommended, do not use skim
• ▢ one 1-ounce packet taco seasoning, I used medium heat, reduced sodium
• ▢ ½ teaspoon freshly ground black pepper, or to taste
• ▢ 1 pound extra-sharp cheddar cheese, grated (16 ounces or about 4 cups); divided*
• ▢ one 15-ounce can black beans, drained and rinsed (I used no-salt added)
• ▢ ½ cup thinly sliced green onions, with 2 tablespoons reserved for garnishing
• ▢ 1 medium Roma tomato, diced small
• ▢ 2 to 3 tablespoons fresh cilantro, finely minced

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Instructions 

• Cook pasta according to package directions, drain, and set pasta aside.
• Preheat broiler to high.
• To a very large oven-safe skillet, add the butter and heat over medium-high heat to melt.
• Add the flour and whisk constantly until the mixture turns light brown and has bubbled for about 2 minutes. Cook long enough to cook off the raw flour taste, but not so long it gets overly browned; you’re making a roux.
• Slowly add the milk, whisking constantly, making sure to smooth out any possible clumps that formed.
• Add the taco seasoning, pepper, and whisk until smooth.
• Add 3 cups cheese (about 12 ounces) and whisk until melted and smooth.
• Add the pasta, black beans, green onions, and stir to combine and evenly coat.
• Evenly sprinkle the remaining 1 cup cheese over the top and place skillet under the broiler until the top layer of cheese has melted and is bubbling, about 1 to 2 minutes. If desired, allow cheese to brown slightly, or to taste. Keep a very careful eye on your skillet and the cheese because broilers can burn things in a matter of seconds.
• Evenly sprinkle with the tomatoes, reserved 2 tablespoons green onions, cilantro, and serve immediately.

Notes

• *Grate your own cheese because pre-grated cheese in bags doesn’t melt well.
• Recipe is best warm and fresh, but will keep airtight in the fridge for up to 5 days or in the freezer for 4 months. Reheat very gently prior to serving leftovers so cheese doesn’t separate.

Nutrition

Serving: 1serving, Calories: 514kcal, Carbohydrates: 49g, Protein: 20g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.4g, Cholesterol: 70mg, Sodium: 758mg, Potassium: 294mg, Fiber: 5g, Sugar: 2g, Vitamin A: 1063IU, Vitamin C: 3mg, Calcium: 353mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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