It is 6pm and you are tired. Dinner needs to happen fast. This taco mac and cheese is your new secret weapon. It is warm, comforting, and incredibly filling for the whole family.
As the air turns crisp this fall, we all crave something cozy. This recipe delivers that classic comfort with a zesty twist. You can have a hearty, high-protein meal on the table in just 20 minutes.
Why You’ll Love This Recipe
This recipe is a lifesaver for busy weeknights. It uses simple items you likely already have in your pantry. You do not need to worry about a long grocery list today. It is budget-friendly and very satisfying for hungry kids.
The combination of creamy cheese and bold taco spices is a winner. The added protein makes it a complete, balanced meal. It is perfect for those nights when you need a healthy reset without the stress. Your family will ask for seconds every single time.
Simple Method
Making this dish is as easy as boiling water. You simply cook the pasta and stir in the flavor. Even beginner cooks can master this recipe with total confidence. There is minimal cleanup involved since it mostly uses one pot. You will feel like a pro in the kitchen tonight.
Ingredients You’ll Need
These ingredients are mostly shelf-stable staples. They are always ready when you are in a hurry.
- 14.5 ounces boxed macaroni and cheese (2 standard boxes)
- 12.5 ounces canned chicken breast or ground beef, drained
- 1 ounce taco seasoning mix (1 packet)
- 10 ounces canned diced tomatoes with green chilies, undrained
- 0.5 cup canned evaporated milk
- 4 tablespoons unsalted butter or shelf-stable ghee
- 6 cups water
Step-by-Step
- Bring 6 cups of water to a boil in a large pot.
- Add macaroni pasta and cook for 7 to 9 minutes or until al dente.
- Drain the pasta thoroughly and return it to the pot over low heat.
- Add the cheese powder packets, evaporated milk, butter, and taco seasoning to the pasta.
- Stir the mixture continuously until the butter is melted and the sauce is uniform in texture.
- Fold in the drained canned protein and the undrained diced tomatoes with green chilies.
- Continue to stir over low heat for 3 minutes until the protein is thoroughly heated and the sauce has thickened.
- Remove from heat and allow to rest for 2 minutes to set the sauce consistency before serving.
Best Ways to Enjoy It
Serve this dish warm in large, colorful bowls. The creamy texture and bright tomatoes look beautiful on the table. You can top it with fresh cilantro or a dollop of sour cream. It pairs perfectly with a simple side salad or steamed broccoli.
For a fun family dinner, set out a few extra toppings. Let the kids add their own crushed tortilla chips for crunch. It makes dinner time feel like a special taco party. Sit back, relax, and enjoy this stress-free meal with your loved ones.
Storage & Reheating
Leftovers store beautifully in the refrigerator for up to four days. Keep them in an airtight container to maintain freshness. This recipe is excellent for meal prep lunches the next day. The flavors actually meld and improve overnight in the fridge.
To reheat, simply add a splash of milk to the bowl. Warm it in the microwave or on the stovetop. Stirring well helps the sauce become creamy again. You can also freeze portions for busy days later in the month.
Recipe Tips
- Do not overcook the pasta during the initial boil.
- Keep the heat low when mixing the cheese sauce.
- Use shelf-stable ghee if you want a longer pantry life.
- Stir the tomatoes in with their juice for extra flavor.
- Try adding a handful of spinach for a quick nutrient boost.
- Always let the dish rest for two minutes before serving.
- Use a mild taco seasoning if cooking for young children.
- Double the recipe if you are feeding a large crowd.
Ways to Switch It Up
- Add a can of black beans for extra fiber.
- Use gluten-free boxed mac and cheese if needed.
- Mix in some extra shredded cheddar for more cheesiness.
- Top with pickled jalapeños for a spicy seasonal kick.
- Swap canned chicken for canned tuna in a pinch.
Common Questions
Can I use fresh ground beef instead?
Yes, you certainly can. Just brown and drain the beef before adding it to the pot. It adds a wonderful texture to the final dish.
Is this dish very spicy?
The spice level is generally quite mild. The cheese and milk help balance the heat from the chilies. You can always use mild tomatoes to keep it kid-friendly.
Can I make this ahead of time?
This dish is best served fresh for the creamiest texture. However, you can prep the ingredients beforehand. It reheats well with a little extra liquid added.
I hope this simple meal brings some ease to your busy week. There is nothing better than a warm bowl of comfort on a chilly evening. Enjoy every bite!
— Katie Wood
Ingredients
- 14.5 ounces boxed macaroni and cheese (2 standard boxes)
- 12.5 ounces canned chicken breast or ground beef, drained
- 1 ounce taco seasoning mix (1 packet)
- 10 ounces canned diced tomatoes with green chilies, undrained
- 0.5 cup canned evaporated milk
- 4 tablespoons unsalted butter or shelf-stable ghee
- 6 cups wate r
Instructions
- Bring 6 cups of water to a boil in a large pot.
- Add macaroni pasta and cook for 7 to 9 minutes or until al dente.
- Drain the pasta thoroughly and return it to the pot over low heat.
- Add the cheese powder packets, evaporated milk, butter, and taco seasoning to the pasta.
- Stir the mixture continuously until the butter is melted and the sauce is uniform in texture.
- Fold in the drained canned protein and the undrained diced tomatoes with green chilies.
- Continue to stir over low heat for 3 minutes until the protein is thoroughly heated and the sauce has thickened.
- Remove from heat and allow to rest for 2 minutes to set the sauce consistency before serving.
