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This taco mac came about when my youngest was going through one of those phases where he'd only eat pasta, but I was getting tired of making plain mac and cheese every other night. I figured if I could sneak some actual protein and vegetables in there while keeping the cheesy pasta he loved, maybe I could get a real dinner on the table that wouldn't result in complaints. Turns out mixing taco flavors with macaroni was genius, who knew?
My friend dropped by while I was making this last week and ended up staying for dinner because she said it smelled too good to leave. Her kids are even pickier than mine, but they both cleaned their plates and asked if I could teach their mom how to make it. That's when you know you've stumbled onto something good.
What You'll Need
- Chicken breast: Cut it small so it cooks fast and gets in every bite
- Elbow macaroni: The shape that actually holds onto cheese sauce properly
- Regular yellow onion: Adds flavor without being too strong for kids
- Rotel tomatoes: Keep the juice, you need it for cooking the pasta
- Chicken broth: Makes everything taste better than water would
- Colby Jack cheese: Melts smooth and isn't too sharp for sensitive palates
- Basic taco spices: Nothing fancy, just the usual suspects
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How I Make It
- Start with the chicken:
- Heat some oil in your biggest skillet and cook the cubed chicken with chopped onion. Season it while it's cooking so the flavors get into the meat.
- Add everything else:
- Once the chicken's almost done, toss in garlic, then dump in the uncooked pasta, broth, Rotel with its juice, and tomato sauce. Stir it all together.
- Let it bubble:
- Bring everything to a boil so the pasta starts cooking, then turn it down and cover with a lid.
- Cook until tender:
- About 12 minutes with the lid on, stirring once in the middle so nothing sticks to the bottom.
- Finish with cheese:
- Add the shredded cheese and milk, stir until melty, then top with fresh cilantro if you have it.
I learned the hard way about stirring when my first attempt had half the pasta stuck to the bottom because I was afraid to lift the lid. Now I know one good stir in the middle is necessary, even if you lose a little steam.
What Goes With It
This is filling enough on its own, but tortilla chips on the side make it feel more like a real Mexican meal. Sometimes I put out little bowls of sour cream and extra cheese for people who want to doctor it up. A simple salad helps balance out all that richness.
Ways to Mix It Up
Ground beef works instead of chicken if that's what you have. Black beans added at the end make it more filling. Different cheeses change the whole personality, pepper jack if your family likes heat, or a Mexican blend for more complexity.
Leftover Reality
This keeps pretty well in the fridge and reheats fine in the microwave. You might need to add a splash of milk when reheating if it looks dry. Makes decent lunch portions too since it doesn't get weird when it cools down.
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This has become one of those dinners I can make without thinking about it, which is exactly what you need on busy weeknights. The combination of familiar comfort food with just enough different flavors to keep it interesting works for our family's dinner rotation. Plus anything that gets my kids to eat protein without complaining is a win in my book.
Frequently Asked Questions
- → Can I use a different type of pasta?
- Yes! Penne, rotini, or shells work well. Just keep the cooking time similar and make sure to use about 2½ cups of whatever pasta you choose.
- → What can I substitute for Rotel tomatoes?
- Use a can of diced tomatoes plus a small can of diced green chiles, or regular diced tomatoes with a few dashes of hot sauce for similar flavor.
- → How can I make this dish spicier?
- Add diced jalapeños with the onion, use hot Rotel instead of mild, or include a pinch of cayenne pepper or hot sauce to taste.
- → Can I make this ahead of time?
- This dish is best served fresh, but you can reheat leftovers with a splash of milk or broth to restore the creamy texture.
- → What if my pasta seems too dry while cooking?
- Add a little more chicken broth or water if needed. The liquid from the Rotel and tomato sauce should be enough, but pasta can vary in absorption.
- → Can I add vegetables to this recipe?
- Absolutely! Diced bell peppers, corn, or black beans would be great additions. Add them with the onion to cook through properly.