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

Before you start

Before beginning the cooking process, gather and measure all ingredients to ensure a smooth, uninterrupted workflow. Chop any fresh ingredients if necessary, though this recipe relies heavily on pantry staples. Measure out the elbow macaroni, beef broth, and taco seasoning.

Grate the block of cheese and set it aside at room temperature so it melts more easily when added to the hot skillet. Having everything ready at the stovetop prevents the ground beef from overcooking while searching for ingredients.

Instructions

Browning and Seasoning the Beef

1. 1Brown the Beef
   Place the ground beef in a large stainless steel skillet over medium-high heat. Cook the beef, breaking it up into small crumbles with a wooden spoon, for about 6 to 8 minutes. Sprinkle the taco seasoning evenly over the meat and stir well to combine. Ensure the beef is cooked through to a safe internal temperature of 160°F (71°C) and no pink remains.
   Look for The beef should be fully browned and fragrant with spices.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Drain any excess grease if desired, but leave a small amount for flavor.

At the end of this phase, the ground beef should be completely browned with no pink remaining, sizzling gently in the skillet.

The meat will be broken up into small, uniform crumbles, and the taco seasoning will coat the beef thoroughly, filling the kitchen with a warm, aromatic scent of cumin, chili powder, and garlic.

Simmering the Pasta

2. 2Add Liquids and Pasta
   Pour the canned diced tomatoes with their juices and the beef broth directly into the skillet with the seasoned beef. Stir in the uncooked elbow macaroni, pressing the pasta down gently so it is mostly submerged in the liquid. Bring the mixture to a boil over medium-high heat.
   Look for The liquid should reach a full, active boil.
   Tip Stir well to prevent the macaroni from sticking to the bottom of the pan.
3. 3Simmer the Pasta
   Once boiling, reduce the heat to medium-low to maintain a gentle simmer. Cover the skillet tightly with a lid and cook for 10 to 12 minutes. Stir occasionally to ensure the pasta cooks evenly and does not stick, simmering until the macaroni is tender and most of the liquid has been absorbed.
   Look for The pasta should be tender and the sauce thickened.
   Tip If the skillet looks too dry before the pasta is cooked, splash in a little extra broth.

By the end of this phase, the macaroni should be perfectly al dente and tender to the bite. The liquid in the skillet will have reduced significantly, transforming into a thick, bubbling sauce that clings to the pasta and beef. The diced tomatoes should be soft and fully integrated into the mixture.

Melting the Cheese

4. 4Melt the Cheese
   Remove the skillet from the heat source. Sprinkle the shredded cheddar cheese evenly over the hot pasta and beef mixture. Gently fold the cheese into the macaroni until it is completely melted, creating a velvety, smooth, and ultra-creamy sauce that coats every noodle.
   Look for The cheese should be fully melted and stretchy.
   Tip Let the dish sit covered for one minute to help the cheese melt completely.

At this final stage, the shredded cheese must be completely melted, creating a glossy, velvety sauce that binds the macaroni and beef together. When a spoon is lifted from the skillet, there should be an irresistible stretch of melted cheese and a gentle steam rising from the bubbling, golden surface.

Common mistakes

A common mistake is simmering the pasta over heat that is too high, which evaporates the liquid before the macaroni has a chance to cook through. Keep the heat at a gentle simmer and keep the skillet covered to trap the steam.

Another error is adding the cheese while the skillet is still over direct high heat, which can cause the cheese proteins to clump and separate, resulting in an oily, broken sauce. Always turn off the heat or lower it to the absolute minimum before folding in the cheese.

How to tell it’s done

To determine doneness, first check that the ground beef has reached a safe internal temperature of 160°F (71°C) during the browning phase. Next, taste a piece of macaroni to ensure it is tender but still retains a slight bite.

Finally, the dish is fully done when the cheese is completely melted and integrated into a uniform, creamy sauce. The skillet should be bubbling gently around the edges, and the mixture should be thick and cohesive, not runny or watery.

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