Taco Mac and Cheese

Yields: 6 to 8 portions
Recipe by Becca Jacobs
Prep Time

20 min

Cook Time

35 min


Product used in this recipe


2 tablespoons unsalted butter
1 yellow onion, diced
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon ground cumin
1 teaspoon chili powder
1 pound 80/20 ground beef
1 16-ounce Container Garden Fresh Gourmet® Jack’s Special Salsa
4 cups beef broth
2 cups whole milk
1 pound elbow macaroni
13 ounces yellow cheddar, freshly grated & divided
8 ounces pepper jack cheese, freshly grated
Salsa, sliced jalapeños, pickled red onion, sour cream, and cilantro for serving (optional)


In a large (at least 6 QTs) oven-safe pot or skillet over medium-low heat, melt the butter. Add the onions and saute until translucent, about 5 minutes. Add the paprika, garlic powder, cumin, and chili powder and saute for 2 minutes.

Add the ground beef to the pan and season with kosher salt, cooking for 5 minutes until the beef is mostly browned. Add the salsa and simmer for 5 minutes.

Add the broth, milk, and macaroni to the pot. Increase the heat and bring to a vigorous simmer. Cover the pot and reduce heat to medium-low for 10 minutes.

Remove the lid and turn the heat off. Stir in 8 ounces each of cheddar and pepper jack cheese until everything is melted and homogeneous. Top with the remaining 5 ounces of cheddar cheese. Broil until golden and bubbly.

Serve with extra salsa, jalapeños, pickled red onions, etc., as desired.



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