A comfort food classic meets taco night in this Velveeta Taco Mac and Cheese Bake, where bold Tex-Mex flavor collides with gooey, golden cheese perfection.
It’s creamy, spicy, and satisfying
a hearty one-pan bake that brings everyone back for seconds with its melty Velveeta center and zesty taco-seasoned beef.
What You’ll Need for This Velveeta Taco Mac and Cheese Bake
Ground hamburger meat – The heart of this bake, seasoned to savory perfection for a rich taco flavor.
Velveeta cheese – The star ingredient, creating that signature silky, creamy texture we crave.
Rotel (diced tomatoes with green chilies) – Adds spice, tang, and depth to balance the creamy cheese sauce.
Elbow pasta – A classic shape that holds onto the sauce and beef in every bite.
Taco seasoning – Brings bold Mexican-inspired flavor, infusing the meat with smoky, spiced notes.
Sharp cheddar cheese – Sprinkled on top for a melted, golden finish with extra cheesy bite.
Milk – Adjusts the creaminess of the sauce and helps Velveeta melt down smoothly.
How to Make This Cheesy Fiesta Favorite
Start by boiling the pasta just shy of al dente—it’ll finish in the oven for the perfect bite.
While that cooks, brown the beef and stir in taco seasoning and Rotel for a punchy, flavorful filling.
The cheese sauce starts with a buttery roux, whisked until smooth and thick. Velveeta goes in next, along with a touch of paprika and nutmeg to enhance its velvety richness.
Everything comes together in one big bowl—pasta, meat, and cheese sauce—then it’s poured into a baking dish and topped with cheddar.
A quick bake and broil finishes things off with a bubbly, golden crown.
Taco Night Tips & Tasty Twists
Don’t shy away from customizing—black beans, corn, or jalapeños would all work wonderfully mixed into the bake.
For extra spice, swap regular Rotel for the hot version or add crushed red pepper to the sauce.
For a crunchier twist, top the bake with crushed tortilla chips or a layer of seasoned panko before broiling.
If you’re feeding a crowd, double the recipe—it disappears fast!
Storing Your Leftovers the Right Way
Once cooled, store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, pop a portion in the microwave with a splash of milk to revive the creaminess.
For longer storage, freeze in individual portions. When ready to eat, thaw in the fridge overnight and bake at 350°F until heated through, about 15–20 minutes.
Velveeta Taco Mac and Cheese Bake
Ingredients
- 1 can Rotel diced tomatoes with green chilies, undrained
- 1 lb ground hamburger meat
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
- 2 cups sharp cheddar cheese shredded
- 1/2 teaspoon salt for seasoning
- 1/2 teaspoon salt for pasta water
- 2 – 2½ cups milk adjust for preferred creaminess
- 1 packet taco seasoning
- 8 ounces Velveeta cheese
- 1/4 teaspoon nutmeg
- 3 cups elbow pasta
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
Instructions
- Preheat the oven to 350°F and lightly grease a 9×13-inch baking dish with nonstick spray.
- Bring a pot of salted water to a boil and cook the elbow pasta for 1–2 minutes less than the package directions. Drain thoroughly and set aside.
- Brown the hamburger meat in a skillet over medium heat until fully cooked, draining off any excess fat. Stir in the taco seasoning and undrained Rotel, then let the mixture simmer for 5 minutes before removing it from the heat.
- In a separate large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, continuing to whisk constantly to prevent lumps.
- Gradually add the milk, whisking until the mixture becomes smooth and starts to thicken, about 3–4 minutes.
- Stir in Velveeta cheese along with nutmeg, paprika, salt, and black pepper. Continue stirring until the cheese has fully melted and the sauce is velvety.
- In a large mixing bowl, combine the cooked pasta with the cheese sauce and taco meat mixture. Stir until all components are evenly coated.
- Transfer the mixture into the prepared baking dish and sprinkle the shredded cheddar cheese over the top.
- Bake uncovered for 10 minutes. For a golden, bubbling top, broil for an additional 2 minutes before serving.