Name: Taco Macaroni & Cheese
Prep time: 7 min
Cook time: 28 min
Total time: 35 min
Ingredients: 1 pkg. gluten-free elbow macaroni (or other short pasta); 1 Tbsp. avocado oil; 1 lb. grass-fed ground beef; 1 small yellow onion (finely chopped); 3 cloves garlic (minced); 1/2 tsp. Redmond Real Salt; 1 tsp. paprika; 1 tsp. cumin; 1 tsp. oregano; 1/2 tsp. turmeric; 1 tsp. black pepper; 1 cup diced organic tomatoes (fresh or canned, drained); 2 Tbsp. butter; 2 Tbsp. gluten-free flour (or arrowroot starch); 1-1/2 cups organic whole milk; 1 cup organic heavy cream (or sub with additional whole milk for lighter option); 2 cups shredded organic pasteurized cheddar cheese; 1/2 cup shredded organic pasteurized Monterey Jack cheese; 1/4 cup fresh cilantro (chopped); Organic tortilla chips; Organic salsa; Guacamole

Looking for a family favorite with a wholesome twist? This taco macaroni blends gluten-free pasta, grass-fed beef and organic cheese into a hearty, cheesy meal that’s both comforting and nourishing. Perfect for busy weeknights or cozy Sundays.

Overhead Shot of Taco Macaroni and Cheese Loaded with Cheese-Covered Ground Beef in a Cast Iron Skillet Surrounded by Fresh Salsa & Guacamole

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Taco Macaroni & Cheese

Prep Time 7 minutes

Cook Time 28 minutes

Total Time 35 minutes

Servings 6

Calories 712 kcal

Author Liana Werner-Gray

Ingredients

1 pkg. gluten-free elbow macaroni or other short pasta
1 Tbsp. avocado oil
1 lb. grass-fed ground beef
1 small yellow onion finely chopped
3 cloves garlic minced
1/2 tsp. Redmond Real Salt
1 tsp. paprika
1 tsp. cumin
1 tsp. oregano
1/2 tsp. turmeric
1 tsp. black pepper
1 cup diced organic tomatoes fresh or canned, drained

Sauce

2 Tbsp. butter
2 Tbsp. gluten-free flour or arrowroot starch
1-1/2 cups organic whole milk
1 cup organic heavy cream or sub with additional whole milk for lighter option
2 cups shredded organic pasteurized cheddar cheese
1/2 cup shredded organic pasteurized Monterey Jack cheese

To Serve

1/4 cup fresh cilantro chopped
Organic tortilla chips
Organic salsa
Guacamole

Instructions

Bring large pot of salted water to boil. Cook gluten-free macaroni according to package directions. Drain and set aside.
In large skillet over medium heat, heat oil and add onion and ground beef. Cook until beef is browned and onion is soft, about 5–7 minutes. Add garlic and cook for another minute.
Stir in seasonings and diced tomatoes. Cook 2–3 more minutes to allow flavors to combine. Set aside.
In large saucepan, melt butter over medium heat. Whisk in gluten-free flour and cook 1 minute to make roux. Slowly whisk in milk and cream, cooking until thickened, about 3–4 minutes.
Lower heat and stir in shredded cheddar and Monterey Jack until melted and creamy. Season with salt and pepper to taste.
To saucepan with cheese sauce, add cooked pasta and taco-seasoned beef mixture. Stir until everything is evenly coated in sauce.
To serve, spoon into bowls, top with fresh chopped cilantro and serve with tortilla chips, salsa and guacamole on the side.