Name: One-Pan Taco Mac and Cheese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
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; ½ tsp sea salt flakes; ¼ 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; ½ cup (60 g) freshly grated cheddar; 1½ cups (195 g) Mexican cheese blend; ¼ bunch coriander (cilantro), finely chopped; 1 spring onion (scallion), finely sliced

Jump to Recipe·Leave a Review

This One-Pan Taco Mac and Cheese is everything you crave from taco night—savory ground beef, spices, and melty cheese—combined with the creamy comfort of mac and cheese. It’s rich, flavorful, and made in a single pan for easy prep and cleanup. A family favorite that’s perfect for busy weeknights or casual gatherings.

Why You’ll Love This Recipe

This dish is a perfect fusion of two comfort food classics. It’s bold, cheesy, satisfying, and comes together in just 25 minutes using pantry staples. With ground beef, Mexican-inspired spices, pasta, and a creamy cheese sauce, it’s a one-pan meal that hits all the right notes. Plus, you can easily customize it with your favorite taco toppings or swap ingredients based on what you have on hand.

One-Pan Taco Mac and Cheese

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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
½ tsp sea salt flakes
¼ 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
½ cup (60 g) freshly grated cheddar
1½ cups (195 g) Mexican cheese blend
¼ bunch fresh coriander (cilantro), finely chopped
1 spring onion (scallion), thinly sliced

Directions

Preheat the oven grill (broiler) to high.
Sauté Aromatics: Heat the olive oil in a large, deep, oven-safe pan over medium heat. Add the onion and garlic and cook for 2–3 minutes, until softened.
Brown the Beef: Add ground beef and cook until browned, breaking it up with a spoon.
Season: Stir in tomato paste, cumin, paprika, oregano, onion powder, garlic powder, salt, and pepper. Cook for 1–2 minutes until fragrant.
Add Liquids and Pasta: Pour in crushed tomatoes, corn, and beef stock. Stir to combine. Add pasta and bring to a simmer.
Simmer: Cover and cook for 10–12 minutes, stirring occasionally, until pasta is tender and most of the liquid is absorbed.
Add Cheese: Reduce heat to low. Stir in cream cheese and grated cheddar until fully melted and creamy.
Finish Under the Grill: Turn off the heat. Sprinkle Mexican cheese blend over the top. Place the pan under the grill for 2–3 minutes until cheese is golden and bubbling.
- Alternative: If not using the grill, cover the pan and let sit for 2–3 minutes until the cheese is melted.
Garnish and Serve: Top with chopped coriander and sliced spring onions. Serve immediately.

Servings and timing

Servings: 4–6
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Spicy Kick: Add diced jalapeños, chili flakes, or a splash of hot sauce.
Different Protein: Swap beef for ground turkey, chicken, or a plant-based alternative.
Veggie Boost: Add diced zucchini, black beans, or bell peppers for extra fiber and nutrition.
Taco Toppings: Serve with sour cream, avocado slices, or crushed tortilla chips on top.
Kid-Friendly: Reduce the spices slightly and serve with extra cheese.

Storage/Reheating

Storage: Store in an airtight container in the fridge for up to 3 days.

Reheating: Reheat on the stovetop over low heat with a splash of broth or water, or microwave in short bursts, stirring in between.

FAQs

Can I use different pasta shapes?

Yes, small shells, macaroni, or penne all work well. Just avoid quick-cooking pasta, which may turn mushy.

Do I need an oven-safe pan?

Only if you’re finishing under the broiler. Otherwise, you can skip that step or transfer to a baking dish if needed.

Can I make this ahead of time?

Yes, prep and cook as directed, then reheat just before serving. You may want to add a little extra cheese or stock to freshen it up.

Is this dish spicy?

It’s flavorful but mild. For more heat, add cayenne, chili powder, or hot sauce.

Can I use pre-shredded cheese?

Yes, but freshly grated cheese melts smoother and creamier. Use what you have.

Can I make this vegetarian?

Absolutely—use plant-based meat or extra beans and vegetables. Swap beef stock for veggie stock.

Can I freeze leftovers?

Yes, freeze in individual portions for up to 2 months. Thaw overnight in the fridge before reheating.

What can I use instead of cream cheese?

You can substitute with sour cream, Greek yogurt, or a cheese spread, though the texture and flavor will vary slightly.

How do I prevent the pasta from sticking?

Stir occasionally while simmering to prevent sticking and ensure even cooking.

Can I double the recipe?

Yes, just use a large enough pan and extend cooking time slightly. Stir often to prevent sticking.

Conclusion

One-Pan Taco Mac and Cheese is the ultimate comfort food mash-up—flavor-packed, creamy, and ridiculously easy. With bold spices, hearty beef, and melty cheese, it’s a meal that brings the fun of taco night and the coziness of mac and cheese together in one dish. Perfect for busy weeknights or satisfying weekend cravings, this is one recipe you’ll come back to again and again.