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Taco Mac and Cheese

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A delicious blend of taco flavors and creamy mac and cheese, featuring nutritious chickpea pasta.

Ingredients

Scale
  • 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

  1. Begin by bringing a large pot of water to a boil. Cook the elbow macaroni according to the package directions.
  2. While the noodles are cooking, brown the ground beef in a large skillet over medium heat, breaking it down into bite-sized pieces.
  3. 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.
  4. Add the chopped bell pepper to the skillet and let it simmer for about 5 minutes, stirring often.
  5. 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.
  6. Pour the cottage cheese sauce into the pan with the beef mixture. Add both types of cheese and stir until melted and evenly combined.
  7. Drain the cooked pasta and add it to the skillet with the meat and cheese mixture. Stir well to combine everything.
  8. 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.

Find it online: https://comfortkitchenrecipes.com/taco-mac-and-cheese/