Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup (100 g) elbow macaroni
- 2 cups (480 ml) water
- 1/2 tsp kosher salt
- 1 tbsp unsalted butter
- 1/2 cup (120 ml) whole milk
- 2 oz (57 g) cream cheese
- 1 1/4 cups (5 oz / 142 g) shredded sharp cheddar
- 1/4 tsp garlic powder, black pepper to taste
- 8 oz (227 g) ground beef or 1 cup (170 g) canned black beans (drained/rinsed)
- 1 1/2 tsp taco seasoning + 2 tbsp water
- 1/2 cup salsa
- 1/3 cup sliced jalapeños (pickled or fresh)
- 1/2 cup lightly crushed tortilla chips
- 1/4 cup sour cream
Do This
- 1. Microwave macaroni + water + salt in a large bowl on HIGH 8–10 minutes, stirring halfway; drain.
- 2. Stir in butter, milk, cream cheese, cheddar, garlic powder, and pepper; microwave 45–75 seconds to melt, then stir until creamy.
- 3. Cook taco-seasoned beef (or warm beans) with taco seasoning + water until hot.
- 4. Divide mac into bowls; top with beef/beans and salsa.
- 5. Add jalapeños and (optional) extra cheese; microwave 15–30 seconds to warm.
- 6. Finish with crushed chips and a dollop of sour cream; serve right away.
Why You’ll Love This Recipe
- Two comfort foods in one: creamy mac & cheese meets loaded nachos.
- Fast and flexible: use ground beef, leftover taco meat, or black beans.
- Great texture contrast: creamy pasta, saucy salsa, crunchy chips.
- Easy to scale for a crowd by setting up a “loaded mac” topping bar.
Grocery List
- Produce: jalapeños (fresh or pickled), cilantro (optional), lime (optional)
- Dairy: butter, whole milk, cream cheese, sharp cheddar, sour cream (optional: Monterey Jack)
- Meat (or vegetarian protein): ground beef (or canned black beans)
- Pantry: elbow macaroni, kosher salt, black pepper, garlic powder, taco seasoning, salsa, tortilla chips
Full Ingredients
Mac & Cheese Base
- 1 cup (100 g) elbow macaroni
- 2 cups (480 ml) water
- 1/2 tsp kosher salt
- 1 tbsp (14 g) unsalted butter
- 1/2 cup (120 ml) whole milk
- 2 oz (57 g) cream cheese, cut into small cubes
- 1 1/4 cups (5 oz / 142 g) shredded sharp cheddar cheese
- 1/4 tsp garlic powder
- 1/8 tsp smoked paprika (optional, for a subtle “nacho” vibe)
- 1/8 tsp black pepper (or to taste)
Taco-Seasoned Topping (Choose One)
- Option A: Beef
- 8 oz (227 g) ground beef (85/15 recommended)
- 1 1/2 tsp taco seasoning
- 2 tbsp water
- 1/8 tsp kosher salt (optional, depending on taco seasoning saltiness)
- Option B: Beans (vegetarian)
- 1 cup (170 g) canned black beans, drained and rinsed
- 1 1/2 tsp taco seasoning
- 2 tbsp water
- 1 tsp olive oil (optional, for a richer texture)
Loaded Nacho Toppings
- 1/2 cup (120 g) salsa (chunky or smooth, mild to hot)
- 1/3 cup sliced jalapeños (pickled or fresh)
- 1/2 cup (about 20 g) tortilla chips, lightly crushed
- 1/4 cup (60 g) sour cream
- 2 tbsp chopped cilantro (optional)
- 1/2 cup (2 oz / 56 g) shredded Monterey Jack or cheddar (optional, for extra “loaded” melt)
- Lime wedges (optional)
Step-by-Step Instructions
Step 1: Set up and choose the right bowl
Use a large microwave-safe bowl (at least 2 1/2 to 3 quarts). Pasta water can foam and boil up in smaller bowls. Have a colander or a lid handy for draining, and set out your toppings so you can assemble quickly while everything’s hot.
Microwave note: Cook times are written for a 1100-watt microwave at HIGH (100% power). If your microwave is lower wattage, you may need 1–3 extra minutes for the pasta.
Step 2: Microwave the macaroni
Add 1 cup (100 g) elbow macaroni, 2 cups (480 ml) water, and 1/2 tsp kosher salt to your large bowl. Microwave on HIGH for 4 minutes, carefully stir, then microwave for 4–6 minutes more, stirring once halfway through, until the pasta is tender but not mushy (al dente).
Carefully drain the pasta. You can pour it through a colander in the sink, or partially cover the bowl with a lid and pour off the water slowly. Return drained pasta to the bowl.
Step 3: Make it creamy mac & cheese
To the hot drained pasta, add:
- 1 tbsp butter
- 1/2 cup whole milk
- 2 oz cream cheese
- 1 1/4 cups shredded sharp cheddar
- 1/4 tsp garlic powder
- 1/8 tsp smoked paprika (optional)
- Black pepper to taste
Stir well (it will look a little lumpy at first). Microwave on HIGH for 45 seconds. Stir thoroughly. If you want it smoother and more melted, microwave an additional 15–30 seconds and stir again until glossy and creamy.
Step 4: Cook the taco-seasoned beef (or warm the beans)
Option A: Beef (microwave method)
Place 8 oz ground beef in a microwave-safe bowl (about 1 1/2–2 quarts). Break it up with a fork. Microwave on HIGH for 3 minutes. Stir and break up more. Microwave for 2–3 minutes more, stirring once, until the beef reaches an internal temperature of 160°F (71°C). Carefully drain excess fat.
Stir in 1 1/2 tsp taco seasoning and 2 tbsp water (and 1/8 tsp salt if needed). Microwave on HIGH for 30–45 seconds to bloom the spices and make it saucy.
Option B: Beans
In a microwave-safe bowl, combine 1 cup drained black beans, 1 1/2 tsp taco seasoning, and 2 tbsp water (plus 1 tsp olive oil if using). Microwave on HIGH for 60–90 seconds, stirring once, until hot and lightly saucy.
Step 5: Build your loaded nacho mac bowls
Divide the mac & cheese between 2 bowls (or keep it in one big bowl if you’re sharing). Spoon the taco-seasoned beef or beans over the top.
Add 1/2 cup salsa (split between bowls) and sprinkle on jalapeños to taste.
Step 6: Optional quick melt for extra “loaded” vibes
If using 1/2 cup shredded Monterey Jack or cheddar on top, sprinkle it over the beef/beans and microwave on HIGH for 15–30 seconds, just until melted. (This small step makes it feel extra nacho-like.)
Step 7: Finish with crunch and cool toppings
Right before serving, add crushed tortilla chips so they stay crunchy. Dollop on 1/4 cup sour cream (split between bowls), then finish with cilantro and a squeeze of lime if you like. Serve immediately while the mac is hot and the toppings are fresh.
Pro Tips
- Prevent boil-overs: Use a big bowl and stir the pasta at least twice during microwaving.
- Smoother cheese sauce: Shred your own cheddar if possible; pre-shredded cheese can be a little grainy. If it thickens, stir in an extra 1–2 tbsp milk.
- Control the heat: Use mild salsa and pickled jalapeños for tangy heat, or fresh jalapeños for sharper bite.
- Best chip timing: Chips go on at the very end to keep them crunchy. If you’re packing lunch, keep chips separate.
- Seasoning check: Taco seasonings vary in salt. Taste the beef/beans before adding extra salt.
Variations
- Vegetarian loaded nacho mac: Use black beans, pinto beans, or 1 cup cooked lentils. Add corn and diced avocado on top.
- Chicken taco version: Replace beef with 1 cup (about 140 g) cooked shredded chicken; toss with 1 1/2 tsp taco seasoning and 2 tbsp water, then microwave until hot.
- Queso-style mac: Swap half the cheddar for 4 oz (113 g) Velveeta-style melting cheese for ultra-smooth “stadium queso” vibes.
Storage & Make-Ahead
Store leftover mac & cheese and taco beef/beans in airtight containers in the refrigerator for up to 3 days. Reheat in the microwave on HIGH in 30-second bursts, stirring between rounds, until hot (aim for 165°F / 74°C). Add a splash of milk (about 1–2 tbsp per serving) to loosen the sauce. Keep salsa, sour cream, and chips separate; add those after reheating so everything tastes fresh and the chips stay crisp.
Nutrition (per serving)
Approximate (based on 2 large servings, using ground beef, cheddar, sour cream, and chips): 780 calories, 34 g protein, 82 g carbohydrates, 36 g fat, 7 g fiber, 1250 mg sodium.
