Description
A flavorful and comforting Taco Mac and Cheese recipe that combines seasoned ground beef, smoky spices, and creamy cheese sauce with protein-packed chickpea pasta for a healthier twist on a classic favorite. Ready in just 20 minutes, this dish is perfect for an easy weeknight dinner with a southwestern flair.
Ingredients
Meat and Seasonings
- 1 lbs. lean ground beef (96/4)
- 1 tbsp. chili powder
- 1.5 tbsp. ground cumin
- 1 tsp. salt
- 1 tsp. onion powder
- 1 tsp. garlic powder
- 2 tsp. smoked paprika
- 1/4 cup water
Pasta and Vegetables
- 8 oz. Banza Chickpea Pasta Elbows (weighed uncooked)
- 1 red bell pepper, chopped (113g)
Dairy and Sauce
- 8 oz. low fat cottage cheese
- 1/2 cup medium spice salsa
- 1/4 cup whole milk (can substitute 2%)
- 1 tbsp. all-purpose flour
- 1/2 cup mild cheddar cheese (56g)
- 1/2 cup reduced fat sharp cheddar cheese (56g)
Instructions
- Cook the Pasta: Bring a large pot of water to a boil and cook the elbow macaroni according to the package directions until al dente. Then drain and set aside.
- Brown the Meat: While the pasta cooks, heat a large skillet over medium heat and add the lean ground beef. Cook the beef, breaking it down into bite-sized pieces, until fully browned and no longer pink.
- Prepare Taco Seasoning and Simmer: In a small bowl, combine chili powder, ground cumin, salt, onion powder, garlic powder, smoked paprika, and water to make a seasoning paste. Add this taco seasoning mixture to the browned meat in the skillet. Stir to coat the beef well. Add the chopped red bell peppers and reduce the heat to a simmer. Let the mixture simmer for 5 minutes, stirring frequently to meld the flavors and soften the peppers.
- Blend the Cottage Cheese Sauce: Using an immersion blender, food processor, or blender, puree the low fat cottage cheese until completely smooth. Transfer the blended cottage cheese to a bowl, then add the medium spice salsa, whole milk, and all-purpose flour. Mix thoroughly until fully combined to form a creamy sauce.
- Melt the Cheese and Combine: Pour the cottage cheese sauce into the skillet with the meat and pepper mixture. Add both the mild cheddar and reduced fat sharp cheddar cheeses. Stir well over low heat until all the cheese melts and the sauce becomes smooth and evenly coats the meat mixture.
- Combine Pasta and Serve: Add the cooked and drained chickpea pasta elbows to the skillet with the cheesy taco meat mixture. Stir gently to combine everything evenly. Optionally, top with chopped fresh cilantro for garnish and serve warm.
Notes
- This recipe uses Banza chickpea pasta for added protein and fiber, but you can substitute with regular elbow macaroni if preferred.
- To make this recipe vegetarian, replace ground beef with sautéed mushrooms or a plant-based meat alternative.
- Adjust the salsa and chili powder quantities to control the spice level according to taste.
- Using an immersion blender for the cottage cheese sauce ensures a perfectly smooth texture without lumps.
- Leftovers can be refrigerated for up to 3 days and reheated on the stovetop or in a microwave.
