Meatless Taco Mac and Cheese takes all the fiesta flavors of your favorite tacos and adds them to classic mac and cheese. This one pot meal is made in flash and will satisfy all your cravings at once!
Meatless Taco Mac & Cheese
I love a good mac and cheese, but what I love even more are variations of mac and cheese so I can keep it in rotation and never get tired of it! This taco version is packed full of bold taco seasoning, garlic, onion, and a blend of Mexican cheeses that melt smoothly over tender macaroni noodles. I love this no meat option that still has tons of flavor when I’m looking to cut down on red meat but not give up the protein. Even without the meat, this mac and cheese is incredibly filling. You can even add some extra veggies in there like tomatoes or peppers for an extra fiesta flair! Who doesn’t love an extra cheesy, super easy, one pot dinner?
For more mouthwatering mac and cheese ideas check out this spicy Buffalo Chicken Mac & Cheese made in the Instant Pot or try a heaping bowl of this incredibly rich and decadent Lobster Mac and Cheese!
Is this dish vegetarian?
Not quite. The beef broth used is not vegetarian. However, you can swap the beef broth for vegetable broth which would make the overall dish vegetarian. If you want a vegan alternative, swap the cheese blend for a vegan alternative.
How To Make Meatless Taco Mac & Cheese
- Cook. Use a large pot to heat the oil over medium heat. Add the onion and cook until soft and translucent. Add in the garlic and cook for another 30 seconds.
- Add. Pour in the beef broth, add the macaroni, chilli beans, taco seasoning, garlic powder, salt, and pepper. Stir to combine.Â
- Boil. Bring the heat up to high and allow the mixture to come to a boil. Stir and turn the heat back down to medium. Continue cooking until the pasta is tender.
- Melt. A handful at a time, add in 1 ½ cups of shredded cheese. Stir after each handful until the cheese has melted.
- Sprinkle. Sprinkle another ¼ cup of the cheese over top, place a lid over the pot and let the mac and cheese sit for about 5 minutes until the cheese has melted.
- Serve. Serve with a garnish of sliced green onions and extra cheese. Enjoy!
Storing Meatless Taco Mac & Cheese
Store leftover mac and cheese in an airtight container in the fridge for 4 days. Heat in the microwave until warmed through.
Ingredients Notes for Meatless Taco Mac & Cheese
- Olive Oil – Something light to saute the onions and garlic. You could substitute avocado oil or even sunflower oil.
- Onion – I used a white onion but yellow works as well. White onions have a brighter, crisper flavor, where yellow tends to be a bit sweeter as they cook.
- Garlic – Fresh and finely minced. You can’t go wrong with extra garlic!
- Beef Broth – You can swap this for vegetable broth if you want to make this dish truly vegetarian.
- Macaroni Noodles – These are of course traditional for mac and cheese but you can use any short-form pasta you have on hand.
- Chili Beans – Don’t drain these before adding them to the mix!
- Taco Seasoning – You can use a pre made packet or your own homemade blend of taco seasoning
- Garlic Powder – Feel free to adjust based on your preference.
- Salt and Pepper – Enough to taste. You may find that the taco seasoning is salty enough for you.Â
- Mexican Cheese Blend – This blend really sells the taco mac and cheese! Make sure to have extra for topping.
- Optional Garnish – Sliced green onions.
Enjoy!
~Nichole
Meatless Taco Mac & Cheese
Ingredients
- 2 Tbsp Olive oil
- 1 White onion diced
- 3 Cloves Garlic minced
- 4 Cups Beef broth
- 1 Pound Macaroni noodles
- 1 15-oz Can Chili beans, not drained
- 2 Tbsp Taco seasoning or 1 2.2-oz packet
- 1 tsp Garlic powder
- 1/2 tsp Salt plus more to taste
- 1/2 tsp Pepper plus more to taste
- 1 1/2 Cups Shredded Mexican blend cheese, plus 1/4 cup for topping
Instructions
- Heat the oil in a large pot or Dutch oven and cook the onion until softened, about 5 minutes.
- Cook the garlic for 30 seconds or until fragrant.
- Add the beef broth, macaroni, beans, taco seasoning, garlic powder, salt, and pepper, stir, and turn the heat up to high.
- Once boiling, stir, and reduce the heat to medium and cook until the pasta is soft, about 7 minutes.
- Stir 1 1/2 cups of cheese into the pot a handful at a time until melted.
- Sprinkle 1/4 cup of cheese on top, cover, and let it sit for 5 minutes or until melted.
- Serve with sliced green onions for garnish if desired.
Notes
This meatless taco mac and cheese can be stored in an airtight container in the fridge for up to 4 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
