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+ servings
taco mac and cheese in bowls.

Taco Mac and Cheese

The creamiest and cheesiest mac and cheese spiced up with Mexican flavors and made in the crockpot for an easy dinner!
Course Main Course
Cuisine Mexican
Keyword crockpot, easy pasta recipes, slow cooker recipes
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 6 servings
Calories 644kcal


  • 2 cups dry macaroni noodles
  • 1 pound lean ground beef
  • 1 packet taco seasoning
  • 4 tablespoons butter
  • 2 ½ cups grated cheddar
  • 10 ounces RoTel drained
  • 2 ounces cream cheese diced
  • 10.5 ounces condensed cheddar soup
  • ½ cup sour cream
  • 1 cup whole milk
  • 1 teaspoon salt
  • ½ teaspoon cracked pepper


  • Bring a large pot of water to a boil and cook the macaroni for 6 minutes. Drain and add to a 6 quart slow cooker.
  • While the macaroni is cooking, brown the ground beef, breaking it up as it cooks. Drain any excess grease. Add the taco seasoning and stir to coat the cooked meat.
  • Add the grated cheddar and butter to a microwave safe bowl and heat in 30 second increments, stirring each time, until melted. Pour the cheese mixture over the macaroni.
  • Add the taco meat, RoTel, cream cheese, cheddar soup, sour cream, milk, salt, and pepper to the slow cooker and stir well to coat the noodles.
  • Cover and cook on low for 3 hours. 
  • Stir well before serving.



You'll find the condensed cheese soup near the rest of the condensed soups in the grocery store.


Serving: 1 | Calories: 644kcal | Carbohydrates: 39g | Protein: 36g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 143mg | Sodium: 1102mg | Potassium: 793mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1820IU | Vitamin C: 7.2mg | Calcium: 463mg | Iron: 3.5mg