Velveeta Taco Mac And Cheese
Combine your family’s two favorite meals into one with this Velveeta taco mac and cheese. Affordable, kid-friendly, and super cheesy and delicious. Perfect for a busy weeknight because it’s also a one pot meal!
Weeknights are always busy for me. And trying to come up with something to make, is hard for me. I know, I’m a food blogger, but sometimes we get in a cooking rut too.
We test a bunch of different recipes during the week, which sounds exciting, but after all that I just want my favorite comfort food. Oh, and tacos…
This one pot recipe combines both of those things. And since it’s one pot, there are fewer dishes to wash. Bonus!!
It’s easy to make, creamy and delicious, and very similar to my cheesy taco pasta. Which is also one of my favorites!
Ingredient Notes
- Ground beef – I like to use the 93/7 ground beef for the low fat content but 80/20 or ground chuck make a tasty dish. Substitute ground turkey, ground chicken, or even ground pork sausage.
- Pasta – The original recipe uses the shell shaped pasta. I like it because it is bite sized and easy to eat. But feel free to use any pasta shape that you like.
- Seasoning – Use your favorite taco seasoning either store bought or homemade. You can also use southwest seasoning or fajita seasoning.
- Tomatoes – I use Rotel or diced tomatoes with green chilies. You can use a can of each or your favorite brand. The fire-roasted or extra spicy Rotel is great too.
- Velveeta – This is a must because it’s in the name 😉 If you can’t find it our want to use something different, use a melty cheddar cheese. I like to get a large block from the deli and grate it myself.
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How To Make Taco Velveeta Mac And Cheese
- In a large, deep skillet or pot over medium heat, cook the ground beef until browned and fully cooked. Drain excess fat if needed.
- Stir in the taco seasoning, canned tomatoes with green chilies (with juice), pasta shells, and water. Mix well.
- Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Stir in the milk and cubed Velveeta (or cheddar) cheese.. Continue stirring gently over low heat until the cheese melts and the sauce is creamy—about 3–5 minutes. Spoon into bowls and serve immediately.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
Storage & Reheating
Store leftovers in the fridge for up to 4 days in an airtight container. Reheat in the microwave or on the stovetop with a splash of milk to make the sauce creamy again.
How To Freeze
Let it cool completely, then freeze in airtight containers for up to 2 months. Thaw overnight in the fridge and reheat with some milk or cream. I like doing this to prep ahead for busy weeks.
Because freezing can change the texture of the pasta a little bit, undercook the pasta a little if you are making it as a freezer meal and not eating right away.
Oven Method
If you need to free up some stovetop space or want to finish it in the oven, you can do that.
Once you get through step 4 (when everything is combined and cheesy), transfer to a greased baking dish, sprinkle extra cheese on top, and bake at 180°C (350°F) for 15–20 minutes until bubbly and golden.
My Favorite Toppings
- Sliced green onions
- Crushed tortilla chips or tortilla strips
- Fresh chopped cilantro
- Sour cream
- Extra cheese (always a good thing!)
- Sliced jalapeños
- Pico de Gallo
Extra Add-Ins
- Corn
- Black beans or pinto beans
- Bell peppers
- Spinach
Other mac and cheese recipes I like to make include this old fashioned baked mac and cheese, this copycat Cheesecake Factory mac and cheese, and this copycat Chick Fil A mac and cheese.
Tips For No Leftovers
- Substitute Velveeta with any melty cheese, but I think Velveeta gives it the creamiest texture. And it’s meant to be a copycat recipe so…
- Stir in a tablespoon or two of sour cream at the end to make it even creamier.
- If you want it spicier, add a dash of cayenne pepper or your favorite hot sauce.
- This recipe is designed as a one-pot dish. Cooking the pasta with the meat and tomatoes allows it to absorb tons of flavor from the taco seasoning and broth. You can cook the pasta ahead of time and then just combine in the skillet with ready.
- Use a deep skillet or dutch oven. This helps prevent spilling and ensures even cooking.
- Stir frequently while simmering to prevent pasta from sticking to the bottom and ensure even cooking.
- Adjust liquid as needed: If the mixture seems dry before the pasta is done, add a little extra broth or water.
If you love this recipe as much as I do, please write a five-star review in the comment section below. Thanks!
Whip up a pan of this taco Velveeta mac and cheese when you don’t feel like cooking and your family will thank you!
Velveeta Taco Mac And Cheese
Ingredients
- 1 pound ground beef
- 8 ounces pasta shells about 2½ cups of dry noodles
- 2 cups water
- 1 ounce taco seasoning 1 packet
- 10 ounces Rotel or diced tomatoes and green chilies
- ¾ cup milk
- 8 ounces Velveeta cheese
Instructions
- In a large, deep skillet or pot over medium heat, cook the ground beef until browned and fully cooked. Drain excess fat if needed.
- Stir in the taco seasoning, canned tomatoes with green chilies (with juice), pasta, and water. Mix well.
- Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Stir in the milk and cubed Velveeta cheese. Continue stirring gently over low heat until the cheese melts and the sauce is creamy (about 3–5 minutes.)
- Spoon into bowls and serve immediately. Optionally, top with chopped cilantro, sour cream, or jalapeños.
Notes
- Substitute Velveeta with any cheese that melts well.
- This recipe is designed as a one-pot dish. Cooking the pasta with the meat and tomatoes allows it to absorb tons of flavor from the taco seasoning and broth. You can cook the pasta ahead of time and then just combine in the skillet with ready.
- Use a deep skillet so your pan doesn’t overflow.
- Stir frequently while simmering to prevent pasta from sticking to the bottom and ensure even cooking.
- Adjust liquid as needed: If the mixture seems dry before the pasta is done, add a little extra broth or water.
Nutrition
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