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One Pot Taco Mac and Cheese

One pot taco mac and cheese combines browned ground beef, taco-seasoned tomatoes, and elbow macaroni in a creamy, cheesy meal. It simmers in a 6-quart Dutch oven until the pasta is al dente, then gets finished with milk and melted sharp cheddar.
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Prep Time 10 minutes
Cook Time 19 minutes
Standing 3 minutes
Total Time 32 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Tex-Mex
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb ground beef 85% lean
  • 1 yellow onion small, finely chopped
  • 1 packet (1 oz) taco seasoning
  • 12 oz elbow macaroni
  • 3 cups low-sodium beef broth
  • 1 can (10 oz) diced tomatoes with green chiles undrained
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese shredded

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. In a 6-quart Dutch oven over medium-high heat, cook the ground beef and onion, breaking up the beef, for 6 to 8 minutes, until the beef is browned and reaches 160°F.
  2. Drain excess fat.
  3. Stir in the taco seasoning, macaroni, broth, and tomatoes, then bring the mixture to a boil.
  4. Reduce the heat to medium-low, cover, and simmer for 9 to 12 minutes, stirring every 3 minutes, until the macaroni is al dente and most of the liquid is absorbed.
  5. Stir in the milk and cook uncovered over low heat for 1 to 2 minutes, until warmed through.
  6. Remove the pot from the heat and stir in the cheddar until melted.
  7. Let stand for 3 minutes before serving.

Notes

For a smooth finish, stir in the cheddar after removing the pot from the heat. Refrigerate leftovers for 3 to 4 days; freezing is not recommended because the pasta and dairy can change texture. For a lactose-free option, use lactose-free milk and cheddar.