Velveeta Taco Mac and Cheese
Velveeta taco mac and cheese is a one-pot dinner full of taco seasoned ground beef, tender pasta, Rotel tomatoes, and creamy Velveeta cheese. Ready in 30 minutes, it’s perfect for busy weeknights when the family can’t decide between tacos or pasta. It feeds 6 people, and costs under $12 using pantry staples.
Combine your two favorite comfort foods into one pot and skip the extra dishes!
I make this all the time, especially when I’m tired from testing recipes all day and just want something easy and cheesy. The seasoned ground beef, tender pasta, spicy Rotel, and tons of cheese are exactly what I need.
And, because everything cooks in one pot, everything soaks up all the yummy flavors, and the clean up is super easy. It’s the one time my husband volunteers to do the dishes!
More Mac and Cheese Recipes
- Cheesy Taco Pasta – Tex-Mex with taco seasoning
- Old Fashioned Baked Mac and Cheese – Classic with cracker topping
- Crispy Mac and Cheese Balls – Fried creamy pasta bites
- Copycat Chick-fil-A Mac and Cheese – Stovetop with three cheeses
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Ground Beef – Use lean ground beef. Substitute ground turkey, chicken, or pork if you prefer. If you use ground chicken or turkey, add a tablespoon of olive oil to the pan when you brown it since it’s so lean.
- Pasta – I like to use the shells since that is what is in the Velveeta mac and cheese but you can use any smaller shaped pasta you like.
- Spices – Use store-bought or homemade taco seasoning. Southwest seasoning or fajita seasoning work too. If you use chicken, try this chicken taco seasoning.
- Rotel – Substitute a can of diced tomatoes and a small can of chopped green chiles. Fire-roasted or extra spicy Rotel are great options too if you like it spicy.
- Velveeta Cheese – Cube it before adding so it melts faster. Freshly grated cheddar from the deli substitutes but won’t be quite as creamy. Do not use the pre-shredded cheese in the bag because it has powder on it to stop it from sticking but this keeps it from melting right and can get grainy.
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How To Make Velveeta Taco Mac and Cheese
- Cook ground beef in a large, deep skillet over medium heat until browned and fully cooked. Drain excess fat if there’s more than a tablespoon.
- Stir in taco seasoning, Rotel, pasta shells, and water. Mix well. Bring to a boil, then reduce heat to a simmer. Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Stir in milk and cubed Velveeta cheese. Continue stirring gently over low heat until the cheese melts completely and the sauce is creamy, about 3-5 minutes.
- Serve with your favorite toppings like cilantro or sour cream!
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days. The sauce thickens as it sits.
Reheating: While you can heat this up in the microwave, I prefer to use a pan on the stove. In the microwave, the sauce can thicken too much and scorch if there is a hot spot. Use a pan on the stove, over low heat, and thin the sauce out with a little milk. Stir until the sauce is creamy and everything is heated through.
Freezer: Cool completely and freeze in airtight containers for up to 2 months. Thaw overnight in the refrigerator and reheat with milk.
Freezer Tip: Undercook the pasta by 1-2 minutes if making this as a freezer meal. The pasta will finish cooking when you reheat it and won’t get mushy.
Variations
- Different Protein: Use ground turkey, chicken, or Italian sausage instead of beef.
- Add Vegetables: Stir in corn, black beans, pinto beans, diced bell peppers, or spinach with the pasta for extra veggies or to make a vegetarian option.
- Spicier Version: Add cayenne pepper, hot sauce, or use extra spicy Rotel for more heat.
- Extra Creamy: Stir in 1-2 tablespoons sour cream at the end for even creamier texture.
- Different Cheese: Use freshly shredded Pepper Jack cheese for more heat.
Toppings & Add-Ins
You can add all your favorite taco or nachos toppings. Here are a few of my favorites!
- Sliced green onions
- Crushed tortilla chips or tortilla strips
- Fresh chopped cilantro
- Sour cream
- Extra shredded cheese
- Sliced jalapeños
- Pico de gallo
Frequently Asked Questions
Velveeta gives the creamiest texture and melts smoothly. Freshly grated sharp cheddar from the deli works but won’t be quite as creamy. Just don’t buy the pre-shredded, bagged stuff. It’s powdery and doesn’t melt well.
No, but cooking the pasta with the meat and tomatoes lets it absorb tons of taco flavor. You can cook pasta separately and combine later if you prefer. This works for meal prep too!
Add extra water or broth a few tablespoons at a time until the pasta finishes cooking.
Yes! After everything is combined and cheesy, transfer to a baking dish, top with extra cheese, and bake at 350°F for 15-20 minutes.
Yes! Cool completely and freeze for up to 2 months. Undercook the pasta by 1-2 minutes if you are going to freeze it so it doesn’t get too mushy when you thaw it.
Stir frequently while simmering. Use a deep skillet or Dutch oven with enough room for everything to move around.
Yes! Use a large pot or Dutch oven to accommodate the doubled ingredients. The cooking time stays about the same.
Recipe Tips & Tricks
- Use a deep skillet or Dutch oven. This prevents overflow and gives everything enough room to cook.
- Drain excess beef fat but leave a tablespoon for flavor. Too much fat makes it greasy.
- Stir frequently while simmering. This prevents pasta from sticking to the bottom of the pot/pan.
- Don’t drain the Rotel. You need the extra juice to cook the pasta.
- Cube Velveeta before adding. Small cubes melt faster and more evenly than big chunks.
- Adjust liquid as needed. Different pasta shapes absorb liquid at different rates.
- Serve immediately while the sauce is creamiest. The sauce thickens as it sits.
This Velveeta taco mac and cheese recipe is perfect when you can’t decide between taco and pasta night? It’s super easy and something everyone will love.
If you love this recipe as much as I do, please leave us a ⭐️⭐️⭐️⭐️⭐️ five-star review in the comment section below. Thanks!
Velveeta Taco Mac and Cheese Recipe
Ingredients
- 1 pound ground beef
- 8 ounces pasta shells uncooked, about 2½ cups of dry noodles
- 2 cups water
- 1 ounce taco seasoning 1 packet
- 10 ounces Rotel or diced tomatoes and green chilies
- ¾ cup milk
- 8 ounces Velveeta cheese
Instructions
- In a large, deep skillet or pot over medium heat, cook the ground beef until browned and fully cooked. Drain excess fat if needed.
- Stir in the taco seasoning, canned tomatoes with green chilies (with juice), pasta, and water. Mix well.
- Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender and most of the liquid is absorbed.
- Stir in the milk and cubed Velveeta cheese. Continue stirring gently over low heat until the cheese melts and the sauce is creamy (about 3–5 minutes.)
- Spoon into bowls and serve immediately. Optionally, top with chopped cilantro, sour cream, or jalapeños.
Notes
- Use a deep skillet or Dutch oven. This prevents overflow and gives everything enough room to cook.
- Drain excess beef fat but leave a tablespoon for flavor. Too much fat makes it greasy.
- Stir frequently while simmering. This prevents pasta from sticking to the bottom of the pot/pan.
- Don’t drain the Rotel. You need the extra juice to cook the pasta.
- Cube Velveeta before adding. Small cubes melt faster and more evenly than big chunks.
- Adjust liquid as needed. Different pasta shapes absorb liquid at different rates.
- Serve immediately for the creamiest texture. The sauce thickens as it sits.
Nutrition
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