Taco Macaroni and Cheese Bake

I teamed up with the Wisconsin Milk Marketing Board and EatWisconsinCheese.com to bring you this Taco Macaroni and Cheese Bake. I’ve been compensated for my time. All opinions are mine alone.

This Taco Macaroni and Cheese Bake has three cheeses, chewy pasta, and all your favorite Taco flavors. Makes a great meal option for busy weeknights when you make it ahead!

To help celebrate National Macaroni and Cheese Day (my new favorite holiday), I’ve teamed up with the folks over at All Things Mac and Cheese to create a fantastic, super cheesy, totally delicious Taco Macaroni and Cheese Bake.

This Taco Macaroni and Cheese Bake has three cheeses, chewy pasta, and all your favorite Taco flavors. Makes a great meal option for busy weeknights when you make it ahead!

I started by making a typical taco meat and added beans, corn, and veggies. Then, I used not one, not two, but THREE cheeses: Wisconsin cream cheese, sharp cheddar cheese, and pepper jack cheese.

Sounds incredible, right? Then fold in cooked noodles, pour it in a baking dish, and top with more cheese. Bake to golden, bubbly perfection and add your favorite taco toppings!

This Taco Macaroni and Cheese Bake has three cheeses, chewy pasta, and all your favorite Taco flavors. Makes a great meal option for busy weeknights when you make it ahead!

The best part is, you can easily make this recipe ahead and just pop it in the oven when you’re ready to bake it. So easy, so tasty! And possibly less messy than eating actual tacos?

Be sure to follow Wisconsin Cheese on Instagram, Facebook, Twitter, and Pinterest! And, find even more inspiration over at WisconsinCheeseTalk.com.

This Taco Macaroni and Cheese Bake has three cheeses, chewy pasta, and all your favorite Taco flavors. Makes a great meal option for busy weeknights when you make it ahead!

Save this Taco Macaroni and Cheese Bake to your “Main Dishes” Pinterest board!

And let’s be friends on Pinterest! I’m always pinning tasty recipes!

This Taco Macaroni and Cheese Bake has three cheeses, chewy pasta, and all your favorite Taco flavors. Makes a great meal option for busy weeknights when you make it ahead!
5 from 4 votes
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Taco Macaroni and Cheese Bake

This Taco Macaroni and Cheese Bake has three cheeses, chewy pasta, and all your favorite Taco flavors. Makes a great meal option for busy weeknights when you make it ahead!

Course Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 servings
Calories 599 kcal

Ingredients

  • 4 cups cavatappi pasta or other small pasta
  • 1 pound ground beef
  • 1 onion chopped
  • 3 cloves garlic minced
  • 2 tablespoons Homemade Taco Seasoning or 1 packet store bought
  • 15 ounces corn kernels undrained
  • 15 ounces tomatoes diced and undrained
  • 15 ounces kidney beans rinsed and drained
  • 8 ounces tomato sauce
  • 4 ounces diced green chilies undrained
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces Wisconsin cream cheese
  • 8 ounces Wisconsin cheddar cheese shredded and divided
  • 8 ounces Wisconsin pepper jack cheese shredded and divided
  • Salt and freshly ground black pepper
  • Sour cream for serving
  • Scallions for serving

Instructions

  1. Heat oven to 350 degrees. Coat a 9x13-inch baking dish with nonstick spray.

  2. In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add pasta, stirring well, and return to boil. Cook until al dente, about 8-10 minutes, and drain.

  3. In a large skillet or Dutch oven, sauté beef and onion over medium heat until browned, about 5 minutes. Drain well. Stir in garlic and taco seasoning until fragrant, about 30 seconds.

  4. Add corn, tomatoes, beans, tomato sauce, green chilies, salt, and pepper. Bring to boil. Reduce heat; simmer 5 minutes.

  5. Stir in cream cheese, 1 cup cheddar cheese, and 1 cup pepper jack. Simmer until cheese is melted. Add pasta, stirring until evenly coated. Season to taste with salt and pepper.

  6.  Pour into baking dish; top with remaining cheddar and pepper jack. Bake until golden brown and cheeses are melted, about 20 to 25 minutes. Let stand for 5 minutes before serving.

  7. Top with sour cream and scallions, if desired. 

 

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6 comments


  1. Yes, this certainly does sound AH-mazing, Meggan! Oozy, cheesy (in a good way!), and comforting – and it’s even got veggies in it!


  2. Oh yeah! Gonna do this one for sure. We love mac n cheese made with 100% GF BROWN RICE pasta. It holds up the best in casseroles like this. The pastas made with a blend of white rice and corn do not do well and get mushy which ruins the mouth feel of the dish.

    • Yeah I love that GF Brown Rice pasta, the stuff at TJ’s. I used it for that Kale Pesto a few months back and it was literally LIFE-CHANGING. You GF’ers have some great ideas. :)


  3. Goodness gracious, I could easily dive in! Hope your trip and classes were incredible Meggan.

  4. Hi Meggan

    Is there another bean I could use in this recipe. I do not like kidney beans.

    • Hi Jackie! You can use any bean you want, or also no beans. You’ll be just fine! Thumb’s up! :D Thanks!

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