Baked taco mac and cheese casserole is an easy, family-friendly dinner with a creamy sauce and a cheese and crunchy tortilla chip topping. Add your favorite toppings and dig in!
Today's baked taco mac and cheese casserole is pretty much a mash-up of some of my kids' favorites.
I make mac and cheese often, with this classic baked mac and cheese being a favorite, and we love our taco night recipes.
So I had to combine the two for a family dinner, and I think I loved it as much as they did!
It's hearty and cozy with big taco flavor. And that cheesy topping with the crunchy tortilla chips really takes it over the top!
I also love that I can prep this ahead when needed.
And it's a great recipe for bringing to a friend with a new baby or someone who's sick. I've done that multiple times and it always gets rave reviews!
So let's get cooking.
Ingredient Notes:
Meat: I use ground turkey (93% lean), but you could substitute ground beef as well. Just be sure to drain any extra grease before mixing it with the pasta and sauce.
Pasta: I generally use macaroni or medium shells, which I especially love for this recipe because the ground meat gets tucked into some of the shells. Whole wheat or regular pasta are fine to use here, I've made it all of those ways.
Taco seasoning: I use my homemade taco seasoning, but a store-bought packet will do as well.
Cheese: I use all shredded cheddar, but you could use a Mexican blend cheese or substitute in some Monterey Jack for part of the cheddar if you'd like.
Vegetarian: Want to make a vegetarian taco mac and cheese? You can substitute 2 cans of black beans (rinsed and drained) for the ground turkey. You'll need just 1-2 tablespoons of taco seasoning to flavor them. Or you could sauté mushrooms to use as the "meaty" element here. You could also use a crumbled meat substitute if you prefer.
I usually leave this as is so that my kids will dig in, but you know I'm itching to add some veggies to this.
Veggie Additions:
- Sautéed onion and bell pepper
- Diced zucchini (sauté it with the turkey)
- Fresh baby spinach (wilt it in with the turkey)
Or go veggie crazy and add them all. That's what I would do if it was just me eating it!
OK, as promised, you can make this casserole in advance if needed. Whether that's because you've got a busy afternoon, you're having people over to enjoy it or you're bringing it to a friend or neighbor, here's the run-down.
Make Ahead Notes:
Make the entire casserole in advance, through step 8 in the recipe card, and put it in your casserole dish. Just leave off the tortilla chips so they don't get soggy.
Tip: If you are taking this to someone, use a disposable foil casserole dish that they can just toss. And put the tortilla chips in a separate baggy for them to add when they are ready to bake it.
Cover the top of the casserole in plastic wrap and refrigerate for up to 2 days.
When you are ready to bake it, remove the casserole from the refrigerator while the oven preheats, so it starts to come to room temperature.
Add the tortilla chips then bake as directed, adding 5-10 minutes to the bake time if needed to ensure the mac and cheese gets nice and hot all the way through.
And done! Dinner is all set.
And if you're not adding veggies to this, we love it served with a side salad to round out the meal. (Those bagged salad kits at the store work great to go with this, especially a southwestern one or an avocado ranch salad.)
For other macaroni and cheese deliciousness, see my healthy chicken broccoli mac and cheese and my kale and butternut squash mac and cheese.
I hope your family loves this homemade taco mac and cheese dinner as much as mine does!
Enjoy!
XO,
Kathryn
Baked Taco Mac and Cheese Casserole
Ingredients
- 1 lb. macaroni or medium shells pasta
- 1 ¼ lb. ground turkey, I use 93% lean
- 2 tablespoons unsalted butter
- 2 tablespoons all purpose
- 2 cups skim milk
- ¼ cup taco seasoning, divided
- 3 cups shredded cheddar cheese, divided
- 1 cup crushed tortilla chips
Instructions
- Preheat oven to 400. Spray an 8x12 casserole dish with cooking spray and set aside.
- Cook pasta according to package directions then drain.
- Meanwhile, cook the ground turkey in a large skillet over medium heat, brewing up with a spatula as it cooks. Once the turkey is cooked through, season with 3 tablespoons of the taco seasoning and stir to combine.
- Once the pasta is cooked and drained, return the empty pot to the stove over medium heat and melt butter.
- Add the flour and whisk for about 1-2 minutes.
- Slowly add the milk and whisk until a smooth sauce forms. Stir in remaining 1 tablespoon taco seasoning and 2 cups of the shredded cheese.
- Combine the pasta, ground turkey and sauce and mix well.
- Transfer the mac and cheese to the prepared casserole dish and smooth the top. Sprinkle with remaining cheese and the crushed tortilla chips.
- Bake at 400 for 20 minutes, until the cheese is melted and the casserole is bubbly.
- Serve warm and enjoy!
Crystal Faulkner says
I love the creativity in this recipe! Thank you for sharing!
Kathryn says
It's pretty much a mash-up of some of my kids' favorites! I hope you try it!
Wilhelmina Wessel says
My family is gonna love this!
Kathryn says
It's such a great family-friendly dinner! I hope you try it!
Carolyn says
This sounds so amazing, my family would love this!
Kathryn says
I hope you try it! 😊