This Crockpot Taco Mac and Cheese is the ultimate comfort food mashup. You’ve got the creamy, cheesy goodness of mac and cheese with all the bold, smoky flavor of tacos—all slow-cooked in one pot.
It’s easy to toss together, and it makes your kitchen smell amazing while it cooks.
I like to make it on busy days when I want something hearty but don’t want to stand over the stove.
Why I Love This Recipe
This recipe takes me back to game nights and cozy evenings when you just want something good without the hassle. It checks all the boxes for me—easy, filling, flavorful, and makes a ton.
- Cooks low and slow, so flavors really come together
- Classic cheesy mac with a spicy taco twist
- Everything goes into one crockpot—no boiling pasta first
- Perfect for casual dinners or meal prep
- You can easily adjust spice and toppings
What You’ll Need
- 1 lb ground beef
- 1 cup diced onion
- 1 packet taco seasoning
- 1 (10 oz) can Rotel diced tomatoes with green chilies (do not drain)
- 2 cups uncooked elbow macaroni
- 3 cups beef broth
- 2 cups shredded cheddar cheese
- ½ cup milk
- 4 oz cream cheese, cubed
- 1 tbsp olive oil
Pro Tips
- Use freshly shredded cheese—it melts smoother than pre-shredded
- Don’t overcook the pasta—check early the first time you make it
- Stir everything well before cooking to avoid clumps
- You can swap in ground turkey or plant-based meat
- Rotel adds heat—use regular diced tomatoes for milder flavor
Tools You’ll Need
- Crockpot (6-8 qt)
- Skillet
- Wooden spoon or spatula
- Measuring cups and spoons
- Cheese grater (if shredding cheese yourself)
Substitutions and Variations
- Use ground turkey or chicken instead of beef
- Make it vegetarian with lentils or a plant-based ground
- Swap cheddar for Monterey Jack or pepper jack
- Add corn or black beans for extra bulk
- Use gluten-free pasta if needed
Make Ahead Tips
- Cook the beef and onions ahead and refrigerate up to 2 days
- Pre-shred your cheese and store it airtight
- Combine dry ingredients in a container so you just dump and go
Cooking Time:
2.5 to 3 hours on high, or 4 to 5 hours on low
Servings:
Makes 6 to 8 servings
Cooking Instructions
Step 1: Brown the Ground Beef and Onions
In a skillet, heat 1 tbsp olive oil over medium heat. Add 1 lb ground beef and 1 cup diced onion. Cook until the beef is fully browned and onions are soft, about 6–8 minutes. Drain off excess grease.
Step 2: Add to Crockpot
Transfer the cooked beef and onions to the crockpot. Add 1 packet taco seasoning, 1 (10 oz) can Rotel diced tomatoes with green chilies (undrained), 2 cups uncooked elbow macaroni, and 3 cups beef broth. Stir to combine.
Step 3: Cook
Cover and cook on high for 2.5 to 3 hours or low for 4 to 5 hours, until the pasta is tender and most of the liquid is absorbed. Stir once halfway through, if possible.
Step 4: Add Cheeses and Milk
Once pasta is tender, add 2 cups shredded cheddar cheese, 4 oz cubed cream cheese, and ½ cup milk. Stir until melted and creamy. Cover for another 5–10 minutes if needed to fully melt the cheese.
Step 5: Serve
Stir everything well until the cheese is fully melted and the sauce is smooth. Spoon into bowls and top with your favorites—extra cheese, jalapeños, crushed tortilla chips, or fresh cilantro.
Macros Information (Per Serving – based on 6 servings)
- Calories: 480
- Protein: 26g
- Fat: 24g
- Carbs: 38g
- Fiber: 3g
- Sugar: 4g
Why This Recipe Works (Quick Science)
Slow-cooking the pasta in seasoned broth lets it soak up all the flavor, unlike boiling in plain water. The cream cheese adds smoothness and richness, while shredded cheddar melts into a thick sauce. The starch from the pasta helps bind the sauce so it clings to every bite.
Common Mistakes
- Adding cheese too early – it can break or get gritty
- Not stirring once mid-way – pasta can clump or stick
- Overcooking – pasta gets mushy if left too long
- Draining the Rotel – you want those juices for flavor and moisture
What to Serve With
- Crisp green salad with lime vinaigrette
- Cornbread or garlic toast
- Grilled vegetables or corn on the cob
- A cold glass of iced tea or lime soda
FAQ
Can I use a different pasta shape?
Yes, but small shapes like shells or rotini work best. Avoid large ones—they may not cook evenly.
Can I make it spicy?
Definitely! Add cayenne, hot sauce, or use hot Rotel.
Can I double the recipe?
Yes, just make sure your crockpot is big enough and adjust cooking time slightly.
Can I make this ahead of time?
You can cook and store it in the fridge for up to 4 days. Reheat with a splash of milk to loosen the sauce.
Can I freeze leftovers?
It’s best fresh, but yes—you can freeze it. Thaw and reheat gently with added liquid.
Hope you enjoy making this cheesy, taco-filled bowl of goodness! Leave a comment and let me know how it turned out or if you made it your own way.