The BEST One Pot Taco Macaroni and Cheese
Enjoy the best of both worlds with this taco macaroni and cheese. It's a one pot, Dutch oven 30 minute meal boasting both Mexican and Italian flavours in every mouthful. It makes really satisfying comfort food and is a perfect meal for the cooler months.
Ingredients
- 1 Tablespoon olive oil
- 1 white onion (small, diced)
- 1 Pound ground beef
- ½ Teaspoon salt
- ¼ Teaspoon pepper
- 2 ½ Cups beef broth
- 1 Cup salsa
- 1 Package taco seasoning
- 1 Teaspoon garlic powder
- 3 Cups pasta shells (dry)
- 4 Ounces cream cheese
- 3 Cups cheddar cheese (shredded, divided)
Directions
- 1
Use a dutch oven to heat olive oil over medium-high heat. Fry the onion until it is soft. Then add the ground beef, salt and pepper . Use a wooden spoon to break up any chunks of meat as it cooks. When the beef is no longer pink, drain the fat out of the pan.
- 2
Stir in the broth, salsa, taco seasoning, garlic powder, and pasta.
- 3
Put the lid on the dutch oven and allow this mixture to cook for about 15 minutes, on low heat. Stir the mixture every 5 minutes or so. Remove the lid. If the liquid is absorbed, you can move to the next step. Otherwise, leave the lid off and cook for a few more minutes to allow the extra moisture to steam off.
- 4
Turn off the heat and add the cream cheese and 2 cups of shredded cheese (leave the extra cup of cheese to use as a topping). Stir until the cheese is completely melted.
- 5
When you are ready to serve the taco mac and cheese, sprinkle the remaining cheese on top and serve with any other garnishes you choose.