Taco Macaroni & Cheese Bake

This baked mac and cheese is a fiesta in a bowl, combining the classic comfort of cheesy pasta with the bold flavors of your favorite taco. We start with a creamy blend of pepper jack, cheddar, and cream cheese, creating a sauce that's both rich and spicy. Then, we add savory ground beef seasoned with traditional taco spices and a mix of fresh vegetables for a burst of color and texture. Baked to golden perfection, this mac and cheese taco bake is a satisfying and unique dish that's perfect for any occasion.

 

Ingredients:
  • 1 package (16 ounces) uncooked cavatappi pasta
  • 1 pound ground beef (90% lean)
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 1 packet taco seasoning
  • 1 can (15.25 ounces) whole kernel corn, undrained
  • 1 can (14.5 ounces) diced tomatoes, undrained
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (8 ounces) tomato sauce
  • 1 can (4 ounces) chopped green chiles, undrained
  • 1/2 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 1 package (8 ounces) cream cheese, cut into small cubes
  • 8 ounces Aged Cheddar cheese, shredded and divided (2 cups)
  • 8 ounces Springside's Pueblo Jack cheese, shredded and divided (2 cups)
  • Sour cream and chopped green onions

Directions:

1. Heat oven to 350°F.
2. Cook pasta according to package directions until al dente; drain.
3. Meanwhile, cook beef with onion in a Dutch oven over medium heat until meat is no longer pink; drain. Stir in garlic and taco seasoning. Add the corn, tomatoes, beans, tomato sauce, green chiles, salt and pepper. Bring to a boil, stirring occasionally. 
4. Reduce heat to low. Simmer, uncovered, for 5 minutes. Add cream cheese, stirring until smooth. Gradually stir in 1 cup cheddar and 1 cup pepper jack until melted. Remove from the heat. Stir in pasta.
5. Spoon pasta mixture into a greased 13 x 9-inch baking dish. Sprinkle with remaining cheddar and pepper jack. Bake for 20-25 minutes or until golden brown and cheeses are melted. Let stand for 5 minutes. Garnish with sour cream and green onions.

 

© Dairy Farmers of Wisconsin

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