This easy One Pot Taco Mac and Cheese is creamy macaroni and cheese featuring Velveeta Shells & Cheese, ground beef, and taco seasoning.
This is one of those easy dinners that delivers every time. It’s cheesy, beefy, and full of taco flavor, all cooked in a single pot. With pantry staples, the whole recipe comes together in under 30 minutes.
The pasta cooks right in the pot with the taco meat, which means fewer dishes and maximum flavor. The result is a creamy taco mac that's perfect for busy weeknights. I like to serve it with extra toppings like salsa, sour cream, and a squeeze of lime juice.
If you like one pan and one pot meals, you have to try my One Pot Ground Beef Rotel Pasta or my One Pot Italian Sausage Rigatoni.
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Shortcut Notes
- One pot recipe: The pasta cooks in the same pot with the beef, so cleanup is minimal. No colander needed.
- Five ingredients: Using boxed shells with cheese sauce cuts down prep time and ingredients. Excluding water and optional toppings, this is a 5-ingredient recipe.
- 30-minute dinner: The whole taco mac and cheese recipe is done in under 30 minutes, start to finish.
Ingredient Breakdown
- Lean ground beef: Ground beef brings flavor and protein. Choose a lean variety (like 90/10) to keep the dish from getting too greasy, or plan to drain the excess grease before adding the shells.
- Taco seasoning: A blend of chili powder, cumin, paprika, and other spices adds that signature taco flavor. See the recipe card Notes for a DIY taco seasoning blend.
- Tomato paste: Adds a hint of tomato flavor without needing chunks of diced tomato.
- Velveeta Original Shells & Cheese: The boxed shells come with a creamy cheese sauce that melts perfectly into the pasta. You can use two boxes of the 12-ounce shells or one 24-ounce Family Size box.
- Sour cream: Stirred in at the end for extra creaminess and to cut the tang of the Velveeta cheese.
- Optional garnishes: Use your favorite taco toppings. Chopped cilantro, sour cream, lime wedges, and salsa are my top picks.
See the recipe card for quantities.
Instructions
Brown the beef: In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up as it cooks. Drain if desired.
Season: Add the taco seasoning and tomato paste to the beef. Stir well to coat evenly and cook for about 1 minute until fragrant and the tomato paste deepens in color.
Cook the pasta: Add the pasta to the ground beef and water to the pot (set the cheese pouches aside). Bring to a boil, then reduce the heat to simmer covered for about 9 to 11 minutes, stirring occassionally to prevent the pasta from sticking to the pot. Cook until the pasta is tender and most of the liquid is absorbed.
Add the cheese sauce: Remove from the heat. Stir in the cheese sauce packets and sour cream until fully melted and creamy. If needed, add a splash of water to thin the consistency, if desired.
Garnish: Serve warm with your choice of optional garnishes, such as chopped cilantro, sour cream, lime wedges, and salsa.
Substitutions
- Ground beef: Use ground turkey or ground chicken for a lighter option.
- Taco seasoning: Swap with homemade taco seasoning or fajita seasoning (see the recipe card Notes).
- Sour cream: Greek yogurt works well as a substitute or cream cheese for a richer option.
Behind the Recipe
This one’s inspired by classic taco night flavors and boxed mac and cheese dinners I grew up with. It’s nostalgic, comforting, and just easy enough for a weeknight. My favorite part is customizing my bowl with toppings.
My top tip is to stir often while the pasta cooks. This helps prevent sticking and ensures even cooking.
FAQ
Nope, it cooks right in the pot with the beef and water.
Yes, just use a large enough pot and watch the pasta to make sure it cooks evenly. You may need to add an extra splash of water when boiling the shells.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
📖 Recipe
Velveeta Shells and Cheese Taco Mac
Video
Equipment
Ingredients
Mac & Cheese
- 1 pound ground beef
- 1 taco seasoning packet
- 2 tablespoons tomato paste
- 24 ounces Velveeta Original Shells & Cheese two regular (12 oz) boxes or one (24 oz) family size
- 4 cups water
- ½ cup sour cream
Optional Toppings
- Chopped cilantro
- Sour cream
- Lime wedges
- Salsa
Instructions
- Brown the beef: In a large pot or Dutch oven, cook the ground beef over medium-high heat until browned, breaking it up as it cooks. Drain if desired.
- Season: Add the taco seasoning and tomato paste to the beef. Stir well to coat evenly and cook for about 1 minute until fragrant and the tomato paste deepens in color.
- Cook the pasta: Add the pasta to the ground beef and water to the pot (set the cheese pouches aside). Bring to a boil, then reduce the heat to simmer covered for about 9 to 11 minutes, stirring occassionally to prevent the pasta from sticking to the pot. Cook until the pasta is tender and most of the liquid is absorbed.
- Add the cheese sauce: Remove from the heat. Stir in the cheese sauce packets and sour cream until fully melted and creamy. If needed, add a splash of water to thin the consistency, if desired.
- Garnish: Serve warm with your choice of optional garnishes, such as chopped cilantro, sour cream, lime wedges, and salsa.
Notes
Nutrition
Food safety
- Cook ground beef to an internal temperature of 160°F (71°C).
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
More One Pot Recipes
Looking for other recipes like this? Try these:
Kelsey Smith says
This is an easy upgrade for a box of Velveeta shells. I hope you all enjoy my recipe. Be sure to leave a review if you give it a go.