Description
This One-Pan Taco Mac and Cheese is a creamy, cheesy, flavor-packed dinner that combines the comfort of mac and cheese with the bold spices of tacos. Everything cooks in one pan for an easy, satisfying meal that’s perfect for busy weeknights.
Ingredients
1 tbsp olive oil
1 brown onion, finely diced
1 tbsp freshly minced garlic
500 g (1 lb 2 oz) ground beef
2 tbsp tomato paste
2 tsp ground cumin
2 tsp sweet paprika
1 tsp dried oregano
1 tsp onion powder
1 tsp garlic powder
1/2 tsp sea salt flakes
1/4 tsp freshly cracked black pepper
400 g (14 oz) canned crushed tomatoes
400 g (14 oz) canned corn kernels, drained (or 1 cup/150 g frozen corn)
4 cups (1 litre) beef stock
400 g (14 oz) pasta (macaroni, small shells, or penne)
100 g (3½ oz) cream cheese
1/2 cup (60 g) freshly grated cheddar cheese
1½ cups (195 g) Mexican cheese blend
1/4 bunch coriander (cilantro), finely chopped
1 spring onion (scallion), finely sliced
Instructions
- Preheat the oven grill (broiler) to high.
- Heat olive oil in a large, deep, oven-safe pan over medium heat. Add onion and garlic, cooking for 2–3 minutes until softened.
- Add the ground beef and cook, breaking it up with a spoon, until browned.
- Stir in tomato paste, cumin, paprika, oregano, onion powder, garlic powder, salt, and pepper. Cook for 1–2 minutes to release the flavors.
- Add crushed tomatoes, corn, and beef stock. Stir to combine.
- Add the pasta, bring to a simmer, and cook covered for 10–12 minutes, stirring occasionally, until pasta is tender.
- Reduce heat to low and stir in the cream cheese and cheddar until melted and creamy.
- Sprinkle the Mexican cheese blend evenly on top. Place under the grill for 2–3 minutes until golden and bubbling, or cover and let the cheese melt on the stovetop.
- Garnish with coriander and spring onion. Serve hot.
Notes
Swap beef for ground chicken or turkey for a lighter version.
Add black beans, diced peppers, or spinach for extra texture and nutrition.
Adjust spice levels by adding chili flakes or reducing paprika.
Use dairy-free cream cheese and cheese for a dairy-free version.
Reheat gently with a splash of milk or stock to restore creaminess.
Freeze for up to 1 month, though pasta texture may soften slightly.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: One-Pan / Stovetop
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving (1/6 of recipe)
- Calories: 520
- Sugar: 7g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 90mg
