One-pan Taco Mac and Cheese
Servings: 4 servings
Calories: 1103kcal
One-pan Taco Mac and Cheese is packed with flavour, extra creamy, and made for busy nights when you need something comforting with minimal effort. It's a one-pan wonder that combines the best parts of taco night and mac and cheese.
Ingredients
- 1 tbsp olive oil
- 1 brown onion, finely diced
- 1 tbsp freshly minced garlic
- 500 g regular (not extra-lean) minced (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 canned crushed tomatoes
- 400 g canned corn kernels, drained (can be substituted with 1 cup/150 g frozen corn kernels)
- 1 litre beef stock
- 400 g pasta (macaroni, small shells or penne)
- 100 g cream cheese
- 60 g freshly grated cheddar
- 195 g Mexican cheese blend (see note 1)
- ¼ bunch coriander (cilantro), finely chopped
- 1 spring onion (scallion), finely sliced
Instructions
- Preheat the oven grill (broiler) to high.
- Cook the onion and garlic – Heat the olive oil in a large, deep, heavy-based, oven-safe pan over medium heat. Add the onion and garlic and cook for 2–3 minutes or until softened.
- Add the beef and seasonings – Add the beef and cook, breaking it up with a spoon, until browned. Stir in the tomato paste, cumin, paprika, oregano, onion powder, garlic powder, salt and pepper. Cook for 1–2 minutes.
- Add the veggies and stock – Add the crushed tomatoes, corn and beef stock and stir to combine.
- Add the macaroni – Add the pasta and bring to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender.
- Stir in the cream cheese and cheddar – Reduce the heat to low and stir in the cream cheese and cheddar until it is fully incorporated.
- Top with Mexican cheese and grill (broil) – Turn the heat off. Top with the Mexican cheese blend. Place under the grill for 2–3 minutes or until golden and bubbling. Alternatively, place the lid back on and let the pan sit for for 2–3 minutes on the stovetop, until the cheese is melted (it won’t be “golden” though).
- Serve – Top with coriander and spring onion and serve immediately.
Notes
Note 1 – You can make your own Mexican cheese blend. Combine equal parts cheddar, mozzarella and colby (or Jack) cheese for a perfect melty mix.
Make Ahead
Prep the beef mixture – Cook the beef, onion, garlic, tomato paste and spices ahead of time. Store in an airtight container in the fridge for up to 2 days. When ready to cook, simply heat it up, add the liquids and pasta, and finish the recipe as directed. Pre-measure the ingredients – Have your pasta, cheese and seasonings measured and ready to go for a quicker weeknight dinner.Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, add a splash of beef stock or milk and warm in a pan over low heat, stirring until creamy again. You can also microwave in 30-second bursts, stirring between each burst, for 2–3 minutes or until warmed through. Freezing isn’t ideal as the pasta can become mushy, but if you must, freeze in an airtight container for up to 1 month. Thaw overnight in the fridge before reheating.Nutrition Facts
One-pan Taco Mac and Cheese
Amount per Serving
Calories
1103
% Daily Value*
Fat
47
g
72
%
Saturated Fat
24
g
150
%
Trans Fat
1
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
15
g
Cholesterol
181
mg
60
%
Sodium
2133
mg
93
%
Potassium
1342
mg
38
%
Carbohydrates
99
g
33
%
Fiber
11
g
46
%
Sugar
14
g
16
%
Protein
65
g
130
%
Calcium
631
mg
63
%
Iron
9
mg
50
%
* Percent Daily Values are based on a 2000 calorie diet.
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