Q1: Can I make taco mac and cheese ahead of time?

Yes, you can prepare the full dish in advance and store it in the fridge for up to 4 days. Reheat it with a splash of milk to restore the creamy texture.

Q2: What can I use instead of cottage cheese in the sauce?

You can substitute cottage cheese with full-fat Greek yogurt or ricotta cheese for a similar creamy result, though cottage cheese provides the best protein boost.

Q3: Is this taco mac and cheese recipe gluten-free?

If you use gluten-free pasta like chickpea or rice-based noodles and ensure your taco seasoning is gluten-free, the entire dish can be made gluten-free.

Q4: Can I freeze leftovers?

Yes, this recipe freezes well. Portion it into airtight containers and freeze for up to 2 months. Reheat in the microwave with a bit of milk or water to loosen the sauce.

Taco Mac and Cheese - recipe maestro

Name: Taco Mac and Cheese
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb lean ground beef (96/4); 8 oz chickpea pasta (elbow-shaped, uncooked); 1 red bell pepper, chopped; 8 oz low-fat cottage cheese; 1/2 cup medium salsa; 1/4 cup whole milk; 1 tbsp all-purpose flour; 1/2 cup mild cheddar cheese, shredded; 1/2 cup reduced-fat sharp cheddar cheese, shredded; 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

Description

This high-protein taco mac and cheese combines lean ground beef, chickpea pasta, and a creamy cottage cheese-based sauce for a quick, healthy dinner.

Ingredients

Scale

1 lb lean ground beef (96/4)
8 oz chickpea pasta (elbow-shaped, uncooked)
1 red bell pepper, chopped
8 oz low-fat cottage cheese
1/2 cup medium salsa
1/4 cup whole milk
1 tbsp all-purpose flour
1/2 cup mild cheddar cheese, shredded
1/2 cup reduced-fat sharp cheddar cheese, shredded
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

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Instructions

Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.
In a large skillet over medium heat, cook the ground beef, breaking it into small pieces until fully browned.
While the beef is cooking, mix salt, onion powder, garlic powder, smoked paprika, chili powder, and cumin with water to make taco seasoning paste. Add to the beef and stir well.
Add chopped bell pepper to the skillet and let the mixture simmer for 5 minutes, stirring occasionally.
In a blender or food processor, blend the cottage cheese until smooth. Add salsa, milk, and flour, and blend again until fully combined.
Pour the blended cheese sauce into the skillet. Add both cheeses and stir over low heat until everything is melted and creamy.
Add the cooked pasta to the skillet and mix until evenly coated with the sauce. Serve hot.

Notes

Add a splash of milk or broth when reheating to restore creaminess.
Use ground turkey or chicken for a leaner alternative to beef.
Chickpea pasta increases protein but any short pasta works well.
Use full-fat cottage cheese for a creamier texture if preferred.
Freeze in portions for easy meal prep.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 240g
Calories: 384
Sugar: 4g
Sodium: 760mg
Fat: 13g
Saturated Fat: 4g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 4g
Protein: 39g
Cholesterol: 18mg