Taco Mac Recipe
pepper jack, mozzarella, pico de gallo, seasoned ground beef, cheddar, sour cream, guacamole, tortilla strips
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Ingredients
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Seasoned Ground Beef
Cheeses & Base
Toppings & Garnishes
Method
Seasoned Ground Beef
- 1
Cook aromatics and brown beef
Heat a large skillet over medium-high heat and add 1 tsp vegetable oil. Add the chopped onion and cook 3–4 minutes until softened. Add the minced garlic and cook 30 seconds until fragrant. Add the ground beef, breaking it up with a spoon, and cook 6–8 minutes until browned and no pink remains.
- 2
Season and simmer
Stir in chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Add tomato paste and 1/4 cup water, stir to combine and scrape any browned bits from the pan. Reduce heat to medium-low and simmer 3–4 minutes until slightly thickened. Taste and adjust seasoning. Keep warm while preparing the mac and cheese.
Cheeses & Base
- 3
Cook pasta
Bring a large pot of salted water to a boil. Add 8 oz macaroni and cook according to package directions until just al dente (about 1 minute less than package for slightly firm pasta). Reserve 1/4 cup pasta cooking water, then drain and set aside.
- 4
Make béchamel
In the same pot or a medium saucepan, melt 2 tbsp butter over medium heat. Whisk in 2 tbsp flour and cook 1 minute to form a roux. Slowly whisk in 1 cup whole milk until smooth. Continue to cook, whisking, until the sauce thickens and coats the back of a spoon, about 3–5 minutes. If too thick, whisk in up to 1–2 tbsp reserved pasta water or milk.
- 5
Add cheeses
Lower heat to low. Remove the sauce from direct high heat and stir in shredded pepper jack, mozzarella, and cheddar a handful at a time until melted and smooth. Season with 1/2 tsp salt, 1/4 tsp black pepper, and 1/8 tsp cayenne (optional) and taste; adjust seasoning as needed.
- 6
Combine pasta and beef
Stir the drained pasta into the cheese sauce until fully coated. Fold in most of the seasoned ground beef (reserve about 1/4 cup for topping) and mix gently. If sauce seems tight, add a tablespoon or two of reserved pasta water to loosen to desired creaminess.
- 7
Bake or serve stovetop (optional)
For a bubbly finish, transfer mixture to a 1.5–2 quart baking dish, top with reserved ground beef and a sprinkle of additional cheddar or pepper jack, and bake at 375°F (190°C) for 10–12 minutes until cheese is melted and edges bubble. Alternatively, serve directly from the pot for a quicker option.
Toppings & Garnishes
- 8
Assemble and garnish
Portion the Taco Mac into 4 bowls or 2 large plates (see servings). Spoon a generous dollop of pico de gallo over each portion, add 2 tbsp sour cream and 2 tbsp guacamole per serving, and scatter 3–4 tbsp tortilla strips on top for crunch. Sprinkle with chopped cilantro if using and serve lime wedges on the side for squeezing.
- 9
Serving notes
Encourage diners to mix pico, sour cream, and guacamole into each bite for contrast of creamy, bright, and crunchy textures. Leftovers keep tightly covered in the refrigerator 2–3 days; reheat gently on the stove or in the oven, adding a splash of milk to loosen the sauce if needed.