Taco Mac and Cheese

This Taco Mac and Cheese is creamy, packed with delicious taco flavor, and makes the perfect easy homemade dinner. You’ll have a filling family-friendly meal on the table in less than 30 minutes! 

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For more creamy and comforting mac and cheese recipes, check out my 3 Cheese Mac and Cheese and White Cheddar Mac and Cheese.

This recipe was originally published on September 15, 2020. It was updated with new recipe information on April 4, 2024.

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Table of Contents

Indulge in the comforting flavors of taco mac n cheese with a twist of wholesome goodness. This recipe offers a delightful combination of better-for-you ingredients without compromising on taste. From the ground turkey and vibrant vegetables to the light cream cheese and reduced-fat milk, each element contributes to a satisfying dish that's both flavorful and nourishing.

This rich and creamy taco macaroni recipe is the perfect dish to satisfy your oul food cravings and more health-conscious adult sensibilities, packed with protein, fiber, and essential nutrients. Grab a spoon and dig in – this revamped classic is a guilt-free indulgence that will make you feel like a kid again!

For more recipes using taco seasoning, check out my taco cornbread bake, taco pasta salad, and taco tater tot casserole.

Why You’ll Love Taco Mac and Cheese

• Healthier Ingredients. This taco mac and cheese recipe uses lean ground turkey, plenty of veggies, and reduced-fat dairy options for a more nutritious version of this classic dish.
• Quick & Easy. You’ll have an all-in-one meal on the table in just 30 minutes, making this a great dish to prepare for busy weeknights or lazy weekends. 
• Budget-friendly. Make this taco macaroni for just $1.25 per serving! You can reduce the cost even more by buying and freezing ingredients ahead of time when they are on sale.

Ingredients

• Macaroni Pasta: This shape is best for a classic taco mac recipe, or use any small-shaped pasta like shells, penne, farfalle, fusillini, or rotini. 
• Oil: Avocado or olive oil works best for their neutral flavor. 
• Onion: Use yellow onion for a stronger rich, sweet taste, or white onion for a milder flavor.
• Bell Pepper: Diced red, orange, or yellow sweet pepper adds a pop of color and sweetness to the dish. Choose whichever color of bell pepper you prefer or use a mix!
• Ground Turkey: I recommend using a ground turkey that is at least 85% lean for the lowest fat option that still has flavor.
• Seasonings: A mix of chili powder, ground cumin, dried oregano, garlic powder, smoked paprika, and salt, makes an easy homemade taco seasoning blend.
• Spinach: Frozen chopped spinach is best for easy prep, or you can use fresh spinach. 
• Salsa: Choose your favorite brand and flavor to add a tangy kick and depth of flavor – even pineapple or peach salsas can be delicious! 
• Unsalted Butter: Adds richness and helps thicken the cheese sauce for an extra creamy texture.  
• Cream Cheese: Choose a light cream cheese for a luscious creamy texture without the extra calories. 
• Cheddar Cheese: I recommend using a sharp cheddar grated straight from the block for the most robust flavor and gooiest texture. 
• Milk: Use reduced-fat milk, either 1% or 2% to add creaminess without overwhelming the dish with excess fat. 
• Optional toppings: Dress up your easy taco mac and cheese with tasty garnishes before serving like fresh chopped cilantro, shredded lettuce, diced tomatoes, or sliced olives. 

Ingredient Substitutions

• Taco Seasoning: If you don't have all the seasonings on hand to make the simple taco seasoning, you can substitute in a pre-made seasoning blend. Choose one that is natural and doesn’t contain preservatives like this one for the cleanest junk-free option. 
• Ground Meat: Swap the ground turkey 1:1 with ground beef or ground chicken. If you use chicken, I recommend a mixture of white and dark meat to give it more flavor. 
• Cheese: A reduced-fat shredded Mexican cheese blend or full-fat shredded sharp cheddar cheese can work in place of the reduced-fat shredded cheddar.

How to Make Taco Mac and Cheese

Step 1: Bring a Dutch oven or stockpot of heavily salted water to a boil. Add the macaroni and cook according to the package directions. Drain in a colander and set the pasta aside. Reserve the pasta pot for later use.

Step 2: While the macaroni cooks, heat oil in a 12" saute pan over medium-high heat. Add the onion and sweet pepper and saute, stirring about every 30 seconds, for 3-4 minutes total, or until the onions start to turn translucent.

Step 3: Add the ground turkey and ¾ teaspoon of the salt, chili powder, cumin, dried oregano, garlic, and smoked paprika to the skillet and cook for another 4-5 minutes or until the turkey is cooked through and no longer pink, crumbling the turkey with a mixing spoon as you cook.

Step 4: Stir the salsa and frozen spinach into the ground meat mixture until well combined. Bring the meat and veggie mixture to a simmer and cook for 7-8 minutes, or until it has reduced down and thickened, stirring every few minutes. Reduce the heat to low while you make the cheese sauce.

Step 5: To make the cheese sauce, return the empty stockpot or Dutch oven to medium-low heat. Add the butter to the pan and melt until it starts to foam. Add the cream cheese, shredded cheddar cheese, milk, and remaining ¼ teaspoon salt to the butter and stir frequently as you cook for 5-6 minutes, or until the sauce is thickened.

Step 6: Turn off the heat. Add the pasta and ground meat mixture to the cheese sauce and gently stir until well combined. Add toppings if desired and serve the taco mac hot!

Recipe Pro-Tips

• Heavily salt the pasta water. As a rule of thumb, use 1 tablespoon of salt for every 1 gallon of water to give the pasta the best flavor and most tender texture. 
• Cook the noodles al dente. Aim to cook the macaroni according to the package instructions for an al dente texture, so it is cooked through but still slightly firm to bite. This will prevent the pasta from becoming mushy when combined with the other ingredients.
• Prepare all ingredients beforehand. Make sure you have everything measured out and ready to go, especially the taco seasoning and cheese sauce ingredients. Once you start the cooking process, it will go quickly! 
• Don’t use lean ground turkey. A mixture of white and dark meat is best so you have enough flavor in this recipe. 85% lean is best, but you can also use 90-92% in a pinch. 
• Stir cheese sauce frequently. Continuously stir the cheese sauce as it cooks. This will keep the sauce from burning or cooking unevenly, giving it the richest, thickest texture. 
• Add extra veggies. You can easily incorporate additional vegetables like diced tomatoes, corn, mushrooms, zucchini, or black beans for extra flavor and texture.

Recipe Variations

• Gluten-free: Easily make taco macaroni and cheese gluten-free by using gluten-free noodles. I love the legume-based noodles from Banza or brown rice noodles work well. Also, make sure your spice blend does not contain wheat ingredients. 
• Vegetarian: Simply remove the ground turkey from this recipe to make it vegetarian-friendly. You can add an alternative plant-based protein if desired. 
• Extra Cheesy: Feel free to add as much cheese to the sauce as you desire for ultimate cheesy goodness!
• Spicy: Ramp up the heat by adding more chili powder, diced jalapeños, or a splash of hot sauce to this recipe. You can also incorporate spicy cheese varieties like pepper jack cheese.

Serving Suggestions

Serve this recipe for family dinner or whenever you want to enjoy a cozy meal! Enjoy it as is, loaded with your favorite taco toppings, or pair a bowl with tasty sides like air fryer green beans, steamed or roasted veggies, tortilla chips, or a simple green salad.

You can even make mac and cheese tacos by using this recipe as the filling for tortillas or taco shells! For the adults, this dish is the ultimate indulgence with a Mexican lager beer like Pacifico, Dos Equis, or Corona.

Storage Directions

• Refrigeration: Leftovers will last covered in an airtight container in the refrigerator for up to 4-5 days.

• Freezing: Leftovers can be frozen in a freezer-safe container for up to 3 months.
• Reheating: Warm leftover mac from the refrigerator on the stovetop or in the microwave for 1-2 minute intervals of 50-60% heat until warmed through. Reheat from frozen by thawing in the refrigerator overnight before reheating. 

FAQs

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Tools Needed to Make This Recipe

• Cutting board
• Knife
• Measuring cups and spoons
• Glass measuring cup
• Dutch oven or stockpot
• 12" non-stick skillet
• Heat safe spatula or turner
• Whisk (optional)
• Colander

More Mac and Cheese Recipes

• Greek Yogurt Mac and Cheese
• Instant Pot Kraft Mac and Cheese
• Smoked Gouda Mac and Cheese
• Healthy Macaroni and Cheese
• Tuna Mac and Cheese
• High Protein Mac and Cheese

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4.50 from 24 votes

Healthier Taco Mac and Cheese

Chelsea Plummer | Mae's Menu

Indulge in the comforting, creamy flavors of Taco Mac and Cheese with healthier-for-you ingredients. This recipe makes a delicious homemade dinner in just 30 minutes!

Cook Time 30 minutes mins

Total Time 30 minutes mins

Course Main Dish

Cuisine Tex Mex

Servings 8 Servings

Calories 520 kcal

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Ingredients

  

1x2x3x

• 16 oz macaroni pasta or other small pasta shape
• 1 tablespoon avocado or olive oil
• 1 large white or yellow onion diced
• 1 sweet pepper, diced red, orange, or yellow sweet pepper
• 1 lb. ground turkey preferably 85% lean
• 1 teaspoon salt DIVIDED
• 2 teaspoon chili powder
• 1 ¼ teaspoon ground cumin
• ½ teaspoon dried oregano
• 1 ¼ teaspoon garlic powder
• 1 teaspoon smoked paprika
• 1 ¼ cup salsa
• 2 cup frozen chopped spinach
• 2 tablespoons unsalted butter
• 4 oz. cream cheese or light cream cheese
• 2 ½ cup shredded sharp cheddar cheese
• 1 ½ cup milk whole, 2% or 1%

Additional toppings (optional):

• chopped cilantro, shredded lettuce, diced tomato, sliced olives, etc.

Instructions

 

• Bring a dutch oven or stockpot of heavily salted water to boil. Add the macaroni and cook according to the package directions. Drain in a colander and set the pasta aside. Reserve the pasta pot for later use.
• While the macaroni cooks: heat the tablespoon of oil in a 12" saute pan over medium-high heat. Add the onion and sweet pepper and saute, stirring every 30 seconds or so, for 3-4 minutes, or until the onions start to turn translucent.
• Add the ground turkey and ¾ teaspoon of the salt, chili powder, cumin, dried oregano, garlic, and smoked paprika to the skillet and cook for another 4-5 minutes, crumbling the turkey as you cook, or until the turkey is cooked through and no longer pink.
• Stir the salsa and frozen spinach into the ground meat mixture until combined. Bring the meat and veggie mixture to a simmer and cook for 7-8 minutes, stirring every few minutes, or until it has reduced down and thickened. Reduce the heat to low while you make the cheese sauce.
• Make the cheese sauce: Return the empty stockpot or dutch oven to medium-low heat. Add the butter to the pan and melt until it starts to foam. Add the cream cheese, shredded cheddar cheese, milk, and remaining ¼ teaspoon salt to the butter and stir frequently as you cook for 5-6 minutes, or until the sauce is thickened.
• Turn the heat off. Add the pasta and ground meat mixture to the cheese sauce and gently stir in until combined. Serve the taco mac hot!

Notes

Storage Directions

• Refrigeration: Leftovers will last covered in an airtight container in the refrigerator for up to 4-5 days.

• Freezing: Leftovers can be frozen in a freezer-safe container for up to 3 months.

• Reheating: Warm leftover mac from the refrigerator on the stovetop or in the microwave for 1-2 minute intervals of 50-60% heat until warmed through. Reheat from frozen by thawing in the refrigerator overnight before reheating. 

Recipe Pro-Tips

• Heavily salt the pasta water. As a rule of thumb, use 1 tablespoon of salt for every 1 gallon of water to give the pasta the best flavor and most tender texture. 

• Cook the noodles al dente. Aim to cook the macaroni according to the package instructions for an al dente texture, so it is cooked through but still slightly firm to bite. This will prevent the pasta from becoming mushy when combined with the other ingredients.
• Prepare all ingredients beforehand. Make sure you have everything measured out and ready to go, especially the taco seasoning and cheese sauce ingredients. Once you start the cooking process, it will go quickly! 
• Don’t use lean ground turkey. A mixture of white and dark meat is best so you have enough flavor in this recipe. 85% lean is best, but you can also use 90-92% in a pinch. 
• Stir cheese sauce frequently. Continuously stir the cheese sauce as it cooks. This will keep the sauce from burning or cooking unevenly, giving it the richest, thickest texture.
• Add extra veggies. You can easily incorporate additional vegetables like diced tomatoes, corn, mushrooms, zucchini, or black beans for extra flavor and texture.

Nutrition

Calories: 520kcalCarbohydrates: 52gProtein: 33gFat: 20gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 85mgSodium: 903mgPotassium: 602mgFiber: 3gSugar: 8gVitamin A: 1515IUVitamin C: 21mgCalcium: 359mgIron: 2mg

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