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why make this recipe
Taco Mac and Cheese combines two beloved comfort foods into one delicious meal. It’s creamy, cheesy, and packed with flavor thanks to the zesty taco seasoning. This dish is perfect for family dinners, meal prep, or even a tasty snack. Plus, it incorporates nutritious chickpea pasta, making it a healthier choice without sacrificing taste.
how to make Taco Mac and Cheese
Ingredients:
- 1 lb. lean ground beef (96/4)
- Taco Seasoning
- 8 oz. Banza Chickpea Pasta Elbows (weighed uncooked)
- 1 red bell pepper, chopped (113g)
- 8 oz. low fat cottage cheese
- 1/2 cup medium spice salsa
- 1/4 cup whole milk (sub 2%)
- 1/2 cup mild cheddar cheese (56g)
- 1/2 cup reduced fat sharp cheddar cheese (56g)
- 1 tbsp. all-purpose flour
- 1 tsp. salt
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. smoked paprika
- 1 tbsp. chili powder
- 1.5 tbsp. ground cumin
- 1/4 cup water
Directions:
- Begin by bringing a large pot of water to a boil. Cook the elbow macaroni according to the package directions.
- While the noodles are cooking, brown the ground beef in a large skillet over medium heat. Break it down into bite-sized pieces as it cooks.
- In a small bowl, combine all the taco seasonings with the water to create a paste. Once the beef is browned, add the taco seasoning paste to the skillet and reduce the heat to a simmer.
- Add the chopped bell pepper to the skillet and let it simmer for about 5 minutes, stirring often.
- Using an immersion blender, food processor, or blender, blend the cottage cheese until it is completely smooth. Then, mix in the salsa, milk, and flour until well combined.
- Pour the cottage cheese sauce into the pan with the beef mixture. Add both types of cheese and stir until everything is melted and evenly combined.
- Drain the cooked pasta and add it to the skillet with the meat and cheese mixture. Stir well to combine everything.
- Optional: Top with chopped cilantro and serve hot!
how to serve Taco Mac and Cheese
Serve Taco Mac and Cheese warm in bowls, garnished with fresh cilantro or diced tomatoes if desired. This dish goes great with a side of tortilla chips or a simple salad for a complete meal.
how to store Taco Mac and Cheese
Store any leftovers in an airtight container in the refrigerator. It should stay fresh for about 3 to 4 days. To reheat, simply place it in the microwave until warmed through or heat on the stovetop.
tips to make Taco Mac and Cheese
- For added spice, consider using hot salsa or adding jalapeños to the dish.
- If you prefer a vegetarian version, swap out the ground beef for black beans or lentils.
- To change the texture, try baking the finished dish in a casserole dish topped with more cheese for a crispy top.
variation
You can customize Taco Mac and Cheese by adding vegetables such as diced zucchini or corn. You can also switch up the cheeses according to your preference, using pepper jack for extra kick or a vegan cheese option for a dairy-free version.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any pasta shape you prefer, but keep in mind that the cooking time might vary.
2. Is this recipe suitable for meal prep?
Absolutely! Taco Mac and Cheese stores well, making it a great option for meal prep for lunches or quick dinners.
3. Can I freeze Taco Mac and Cheese?
Yes, you can freeze it! Just be sure to let it cool completely before transferring to a freezer-safe container. It can last in the freezer for up to 2 months.
Taco Mac and Cheese
A delicious blend of taco flavors and creamy mac and cheese, featuring nutritious chickpea pasta.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Protein
Ingredients
- 1 lb. lean ground beef (96/4)
- Taco Seasoning
- 8 oz. Banza Chickpea Pasta Elbows (weighed uncooked)
- 1 red bell pepper, chopped (113g)
- 8 oz. low fat cottage cheese
- 1/2 cup medium spice salsa
- 1/4 cup whole milk (sub 2%)
- 1/2 cup mild cheddar cheese (56g)
- 1/2 cup reduced fat sharp cheddar cheese (56g)
- 1 tbsp. all-purpose flour
- 1 tsp. salt
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. smoked paprika
- 1 tbsp. chili powder
- 1.5 tbsp. ground cumin
- 1/4 cup water
Instructions
- Begin by bringing a large pot of water to a boil. Cook the elbow macaroni according to the package directions.
- While the noodles are cooking, brown the ground beef in a large skillet over medium heat, breaking it down into bite-sized pieces.
- In a small bowl, combine all the taco seasonings with the water to create a paste. Once the beef is browned, add the taco seasoning paste to the skillet and reduce the heat to a simmer.
- Add the chopped bell pepper to the skillet and let it simmer for about 5 minutes, stirring often.
- Using an immersion blender, food processor, or blender, blend the cottage cheese until completely smooth. Then, mix in the salsa, milk, and flour until well combined.
- Pour the cottage cheese sauce into the pan with the beef mixture. Add both types of cheese and stir until melted and evenly combined.
- Drain the cooked pasta and add it to the skillet with the meat and cheese mixture. Stir well to combine everything.
- Optional: Top with chopped cilantro and serve hot!
Notes
For added spice, use hot salsa or add jalapeños. For vegetarian, swap ground beef with black beans or lentils.