Ingredients
- For the Taco Meat Base:
- 1 tablespoon olive oil
- 1 lb (450g) lean ground beef (90/10 is ideal)
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- For the Taco Seasoning:
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (or more, to taste)
- 1 ½ teaspoons salt
- 1 teaspoon black pepper
- (Alternatively, you can use 1 standard packet of your favorite store-bought taco seasoning)
- For the Mac and Cheese:
- 2 ½ cups beef broth or chicken broth
- 1 ½ cups whole milk
- 1 (10-ounce) can diced tomatoes with green chiles (like Ro*Tel), undrained
- 1 (8-ounce) can tomato sauce
- 1 lb (16 ounces or 453g) elbow macaroni or other short pasta (like shells or rotini)
- 8 ounces (2 cups) sharp cheddar cheese, freshly grated
- 4 ounces (1 cup) Monterey Jack cheese, freshly grated
- For Garnish (Optional but Recommended):
- Sour cream or plain Greek yogurt
- Freshly chopped cilantro
- Sliced jalapeños (fresh or pickled)
- Crushed tortilla chips
- Diced avocado
- Sliced green onions
Instructions
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Once the oil is shimmering, add the lean ground beef. Break it apart with a wooden spoon and cook until it’s browned all over, about 5-7 minutes. Use your spoon to crumble the meat into small pieces as it cooks. Once browned, drain off any excess grease from the pot, leaving about a tablespoon behind for flavor.
Return the pot to the heat and add the finely chopped yellow onion. Sauté for 3-4 minutes, stirring occasionally, until the onion has softened and become translucent. Add the minced garlic and cook for another minute until it becomes fragrant. This step of cooking the aromatics in the beef drippings is crucial for building a savory foundation.
Add all the taco seasoning spices (chili powder, cumin, smoked paprika, oregano, onion powder, garlic powder, cayenne, salt, and pepper) directly to the pot with the beef and onions. Stir constantly for about 60 seconds. This process, known as “blooming” the spices, toasts them in the residual heat and fat, which awakens their essential oils and dramatically deepens their flavor. The mixture will become incredibly aromatic.
Pour in about ½ cup of the beef broth to deglaze the pot. Use your wooden spoon to scrape up any browned bits (called “fond”) that are stuck to the bottom. These little bits are packed with concentrated flavor, and incorporating them into the sauce is a professional trick for adding depth.
Once the bottom of the pot is clean, pour in the remaining beef broth, the whole milk, the undrained can of diced tomatoes with green chiles, and the can of tomato sauce. Stir everything together until well combined, creating a rich, flavorful liquid.
Bring the liquid mixture to a gentle boil over medium-high heat. Once it’s bubbling, pour in the uncooked elbow macaroni. Stir well to ensure the pasta is fully submerged in the liquid. Reduce the heat to a medium-low simmer, cover the pot, and let it cook for 10-12 minutes, or until the pasta is al dente (cooked through but still has a slight bite). It’s important to stir it every 2-3 minutes to prevent the pasta from sticking to the bottom of the pot. The liquid will thicken as the pasta releases its starches, which is what will help create our creamy sauce.
Once the pasta is cooked to your liking, turn the heat down to the lowest setting. It’s very important to lower the heat before adding cheese to prevent it from splitting or becoming grainy.
Begin adding the freshly grated cheddar and Monterey Jack cheeses to the pot, one handful at a time. Stir continuously after each addition until the cheese is completely melted and the sauce is smooth, creamy, and velvety. Do not rush this step. Allowing each handful to melt before adding the next ensures the creamiest possible texture. Once all the cheese is incorporated, give the taco mac one final stir. Taste it and adjust for salt and pepper if needed.
Remove the pot from the heat and let the taco mac and cheese rest for about 5 minutes. This allows the sauce to thicken up slightly and for all the flavors to meld together perfectly. Serve hot, garnished with your favorite taco toppings.
Nutrition
- Serving Size: One Normal Portion
- Calories: 650-750 kcal