Creamy One-Pan Cheesy Taco Mac Step-by-step instructions

Before you start

Before beginning, ensure all ingredients are measured and ready to go. Chop any additional toppings like fresh cilantro or green onions if desired, though they are not strictly necessary. Ensure the skillet is clean and dry.

Have a wooden spoon or heat-resistant spatula nearby for constant stirring. If using a block of cheese, shred it beforehand and set aside at room temperature so it melts quickly and evenly when added to the hot pasta mixture. Clear your workspace to allow for easy access to the stove.

Instructions

Browning the meat

1. 1Brown the meat
   Place the skillet over medium-high heat and add the ground beef. Cook the meat, breaking it up with a spoon, until it is fully browned and no pink remains. Ensure the internal temperature reaches at least 160°F (71°C) to ensure it is thoroughly cooked.
   Look for The beef should be deeply browned and crumbled into small pieces.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Drain any excess fat from the skillet if the beef is particularly greasy before adding the seasoning.

The ground beef should be fully browned, crumbled into small, uniform pieces, and fragrant. There should be no visible pink remaining in the meat. If excess fat has rendered, it is acceptable to drain it carefully, leaving just enough to coat the pan for the next steps.

Simmering the pasta

2. 2Simmer the pasta
   Stir the taco seasoning into the browned beef. Pour in the beef broth and the undrained diced tomatoes. Bring the mixture to a gentle boil, then add the dry macaroni pasta. Reduce heat to low, cover the skillet, and simmer until the pasta is tender and most of the liquid is absorbed.
   Look for The pasta should be al dente and the liquid reduced to a thick sauce consistency.
   Tip Stir occasionally to prevent the pasta from sticking to the bottom of the skillet.

The pasta should be cooked through, tender, and have absorbed most of the liquid from the broth and tomatoes. The mixture should look like a thick, saucy stew. The pasta should not be mushy, and there should be just enough liquid left to allow the cheese to melt into a creamy sauce.

Finishing with cheese

3. 3Add the cheese
   Remove the skillet from the heat. Sprinkle the shredded cheese over the pasta mixture. Stir gently until the cheese is completely melted and creates a creamy, stretchy sauce that coats every piece of pasta. Serve immediately while hot.
   Look for The cheese should be fully incorporated, creating a glossy and stretchy texture throughout the skillet.
   Tip If the sauce appears too thick, add a small splash of extra broth or water to loosen it.

The final dish should be glossy, uniform, and incredibly creamy. The cheese should be fully melted, creating long, stretchy pulls when served.

The flavors should be well-combined, with the tomato and taco seasoning perfectly balanced by the richness of the melted cheese throughout the skillet.

Common mistakes

Avoid overcooking the pasta, as it will continue to soften slightly even after the heat is turned off. Do not add the cheese while the skillet is still over high heat, as this can cause the dairy to separate and become oily.

If the sauce looks too dry before the pasta is cooked, add a small amount of extra broth immediately rather than waiting until the end. Ensure the beef is thoroughly browned to develop a deep, savory base flavor.

How to tell it’s done

The dish is done when the pasta has reached an al dente texture, meaning it is tender but still offers a slight resistance to the bite. The sauce should be thick, creamy, and clinging to the pasta.

The internal temperature of the ground beef must reach at least 160°F (71°C) to ensure safety. The cheese should be completely melted and stretchy, showing no signs of clumping or separation, resulting in a cohesive, uniform appearance across the entire pan.

• Ground meat: 160°F (71°C) in the thickest part