Indulge in the comforting, creamy flavors of Taco Mac and Cheese with healthier-for-you ingredients. This recipe makes a delicious homemade dinner in just 30 minutes!
1sweet pepper, diced red, orange, or yellow sweet pepper
1lb.ground turkeypreferably 85% lean
1teaspoonsaltDIVIDED
2teaspoonchili powder
1 ¼teaspoonground cumin
½teaspoondried oregano
1 ¼teaspoongarlic powder
1teaspoonsmoked paprika
1 ¼cupsalsa
2cupfrozen chopped spinach
2tablespoonsunsalted butter
4oz.cream cheeseor light cream cheese
2 ½cupshredded sharp cheddar cheese
1 ½cupmilkwhole, 2% or 1%
Additional toppings (optional):
chopped cilantro, shredded lettuce, diced tomato, sliced olives, etc.
Instructions
Bring a dutch oven or stockpot of heavily salted water to boil. Add the macaroni and cook according to the package directions. Drain in a colander and set the pasta aside. Reserve the pasta pot for later use.
While the macaroni cooks: heat the tablespoon of oil in a 12" saute pan over medium-high heat. Add the onion and sweet pepper and saute, stirring every 30 seconds or so, for 3-4 minutes, or until the onions start to turn translucent.
Add the ground turkey and ¾ teaspoon of the salt, chili powder, cumin, dried oregano, garlic, and smoked paprika to the skillet and cook for another 4-5 minutes, crumbling the turkey as you cook, or until the turkey is cooked through and no longer pink.
Stir the salsa and frozen spinach into the ground meat mixture until combined. Bring the meat and veggie mixture to a simmer and cook for 7-8 minutes, stirring every few minutes, or until it has reduced down and thickened. Reduce the heat to low while you make the cheese sauce.
Make the cheese sauce: Return the empty stockpot or dutch oven to medium-low heat. Add the butter to the pan and melt until it starts to foam. Add the cream cheese, shredded cheddar cheese, milk, and remaining ¼ teaspoon salt to the butter and stir frequently as you cook for 5-6 minutes, or until the sauce is thickened.
Turn the heat off. Add the pasta and ground meat mixture to the cheese sauce and gently stir in until combined. Serve the taco mac hot!
Notes
Storage Directions
Refrigeration: Leftovers will last covered in an airtight container in the refrigerator for up to 4-5 days.
Freezing: Leftovers can be frozen in a freezer-safe container for up to 3 months.
Reheating: Warm leftover mac from the refrigerator on the stovetop or in the microwave for 1-2 minute intervals of 50-60% heat until warmed through. Reheat from frozen by thawing in the refrigerator overnight before reheating.
Recipe Pro-Tips
Heavily salt the pasta water. As a rule of thumb, use 1 tablespoon of salt for every 1 gallon of water to give the pasta the best flavor and most tender texture.
Cook the noodles al dente. Aim to cook the macaroni according to the package instructions for an al dente texture, so it is cooked through but still slightly firm to bite. This will prevent the pasta from becoming mushy when combined with the other ingredients.
Prepare all ingredients beforehand. Make sure you have everything measured out and ready to go, especially the taco seasoning and cheese sauce ingredients. Once you start the cooking process, it will go quickly!
Don’t use lean ground turkey. A mixture of white and dark meat is best so you have enough flavor in this recipe. 85% lean is best, but you can also use 90-92% in a pinch.
Stir cheese sauce frequently. Continuously stir the cheese sauce as it cooks. This will keep the sauce from burning or cooking unevenly, giving it the richest, thickest texture.
Add extra veggies. You can easily incorporate additional vegetables like diced tomatoes, corn, mushrooms, zucchini, or black beans for extra flavor and texture.