Taco Mac-n-Cheese
Taco Mac-n-Cheese brings seasoned beef, peppers, pasta, and a creamy blended cheese sauce together for a hearty family dinner.
A QUICK NOTE
Add the milk to the cheese sauce gradually so it stays creamy and pourable without becoming too thin. A food processor makes quick work of finely chopping the peppers and onion.
INGREDIENTS
2 yellow bell peppers, diced
2 red bell peppers, diced
1 onion, diced
2 lb lean ground beef
1 packet low-sodium taco seasoning
Chili powder, to taste
Garlic powder, to taste
Splash of water
½ cup red enchilada sauce, plus more to taste if desired
1 lb cellentani pasta, or pasta of choice
BLENDED CHEESE SAUCE
2 cups low-fat cottage cheese
2 Tbsp cheddar powder
1 cup shredded Mexican-blend cheese
10 g nutritional yeast
½–¾ cup fat-free Fairlife milk, or milk of choice
Hot sauce, optional
Red pepper flakes, for garnish
DIRECTIONS
1. Heat a large pan over medium heat. Add the diced bell peppers and onion and cook until softened, about 10 minutes. Transfer the vegetables to a bowl and set aside.
2. Meanwhile, bring a large pot of salted water to a boil. When the vegetables are nearly finished, add the pasta and cook according to the package directions. Drain well.
3. In the same pan used for the vegetables, cook the ground beef over medium-high heat, breaking it into crumbles.
4. When the beef is nearly cooked through, add the taco seasoning, chili powder, garlic powder, a splash of water, and ½ cup enchilada sauce. Stir in the cooked peppers and onion.
5. Add the cottage cheese, cheddar powder, shredded cheese, nutritional yeast, and ½ cup milk to a blender or food processor. Blend for 60–90 seconds, adding more milk as needed to create a creamy, pourable sauce. Add hot sauce, if desired.
6. Combine the drained pasta, beef mixture, and blended cheese sauce. Stir until evenly coated. Add more enchilada sauce to taste, if desired.
7. Garnish with red pepper flakes and serve.
