Save to Pins A comforting fusion of creamy macaroni and cheese with bold taco flavors, baked to golden perfection for a family-friendly main dish.
This recipe quickly became a staple in my home because it satisfies cravings for both Mexican and comfort food all in one dish.
Ingredients
- Pasta: 340 g (12 oz) elbow macaroni
- Meats: 450 g (1 lb) ground beef
- Vegetables: 1 medium onion, finely chopped, 2 cloves garlic, minced, 1 red bell pepper, diced, 1 jalapeño, seeded and diced (optional)
- Spices: 2 tsp chili powder, 1 tsp ground cumin, 1/2 tsp smoked paprika, 1/2 tsp dried oregano, 1/2 tsp salt, 1/4 tsp black pepper
- Sauces & Liquids: 400 g (14 oz) canned diced tomatoes, drained, 120 ml (1/2 cup) milk, 120 ml (1/2 cup) sour cream
- Cheeses: 250 g (2 1/2 cups) shredded cheddar cheese, 100 g (1 cup) shredded Monterey Jack cheese
- Toppings (optional): Sliced green onions, Fresh cilantro leaves, Diced tomatoes, Sliced black olives, Jalapeño slices
Instructions
- Preheat Oven:
- Preheat the oven to 190°C (375°F). Grease a 23x33 cm (9x13-inch) baking dish.
- Cook Macaroni:
- Cook the macaroni in salted boiling water according to package instructions until al dente. Drain and set aside.
- Brown Beef:
- In a large skillet over medium heat, cook the ground beef until browned and crumbly. Drain excess fat.
- Sauté Vegetables:
- Add the onion, garlic, red bell pepper, and jalapeño (if using) to the beef. Sauté for 3–4 minutes until softened.
- Add Spices:
- Stir in chili powder, cumin, smoked paprika, oregano, salt, and pepper. Cook for 1 minute until fragrant.
- Add Tomatoes:
- Add the drained diced tomatoes to the skillet. Simmer for 3 minutes, stirring occasionally.
- Blend Dairy:
- Lower the heat and blend in milk and sour cream until the mixture is creamy and well combined.
- Mix Cheeses and Pasta:
- Remove from heat and stir in the cooked macaroni, 2 cups cheddar, and 3/4 cup Monterey Jack cheese. Mix well.
- Assemble Bake:
- Transfer the mixture to the prepared baking dish. Sprinkle the remaining cheddar and Monterey Jack cheese evenly over the top.
- Bake:
- Bake for 18–22 minutes, or until the cheese is melted and bubbling and the top is lightly golden.
- Rest and Serve:
- Let stand for 5 minutes before serving. Garnish with your choice of toppings.
Save to Pins This dish always brings my family together around the table, sharing stories and enjoying the bold flavors.
Notes
Add a drained can of black beans or corn for extra flavor and fiber. Pairs well with a crisp Mexican lager or a light, fruity red wine.
Required Tools
Large skillet, Saucepan, 23x33 cm (9x13-inch) baking dish, Mixing spoons, Cheese grater (if grating cheese fresh)
Allergen Information
Contains milk, cheese, and sour cream (dairy) wheat (gluten) in pasta. Contains beef. Check all ingredient labels for gluten or other allergens if substituting.
Save to Pins This bake is perfect for weeknight dinners or casual gatherings, delivering comforting flavors everyone will love.
Questions & Answers
- → What type of pasta works best for this dish?
Elbow macaroni is recommended as it holds the sauce well and creates a comforting texture after baking.
- → Can I use a different meat instead of ground beef?
Yes, ground turkey or chicken can be substituted for a lighter variation, maintaining the rich flavor profile.
- → How can I adjust the spice level?
Including the jalapeño seeds or adding hot sauce will increase the spiciness, while omitting them results in a milder dish.
- → What cheeses are ideal for the topping?
Shredded cheddar and Monterey Jack melt beautifully, creating a golden, bubbly crust with rich flavor.
- → Are there optional toppings to enhance flavor?
Fresh cilantro, sliced green onions, diced tomatoes, black olives, and jalapeño slices add freshness and texture as toppings.
- → How should I store leftovers?
Keep in an airtight container in the refrigerator for up to three days; reheat covered to preserve moisture.