High Protein Taco Mac and Cheese Recipe

Introduction

This High Protein Taco Mac and Cheese is a delicious twist on two classic comfort foods. Packed with lean ground beef, chickpea pasta, and a creamy cottage cheese sauce, it’s both hearty and nutritious. Perfect for a satisfying weeknight dinner that the whole family will enjoy.

Ingredients

• 1 lb. lean ground beef (96/4)
• Taco seasoning (see below)
• 8 oz. Banza Chickpea Pasta Elbows (weighed uncooked)
• 1 red bell pepper, chopped (about 113g)

Cheese Sauce:

• 8 oz. low fat cottage cheese
• 1/2 cup medium spice salsa
• 1/4 cup whole milk (or 2% milk)
• 1/2 cup mild cheddar cheese (56g)
• 1/2 cup reduced fat sharp cheddar cheese (56g)
• 1 tbsp. all-purpose flour

Taco Seasoning:

• 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. Step 1: Bring a large pot of water to a boil and cook the elbow macaroni according to the package directions until al dente. Drain and set aside.
2. Step 2: While the noodles cook, heat a large skillet over medium heat. Add the lean ground beef and brown it, breaking it into bite-sized pieces as it cooks.
3. Step 3: In a small bowl, combine all taco seasoning ingredients (salt, onion powder, garlic powder, smoked paprika, chili powder, cumin) with the water to make a paste. Once the beef is browned, add this seasoning paste to the meat, reduce heat to a simmer, then add the chopped red bell pepper. Let it simmer for 5 minutes, stirring often.
4. Step 4: Blend the cottage cheese in an immersion blender, food processor, or regular blender until completely smooth. Stir in the salsa, milk, and flour until well combined.
5. Step 5: Add the cottage cheese sauce, mild cheddar, and sharp cheddar cheese to the skillet with the meat mixture. Stir continuously until the cheeses melt and the sauce is smooth.
6. Step 6: Add the cooked pasta to the skillet and mix everything thoroughly to combine. Serve topped with chopped cilantro if desired. Enjoy your protein-packed taco mac and cheese!

Tips & Variations

• Use any type of ground meat if you prefer—turkey or chicken work well for a lighter option.
• Substitute chickpea pasta with any short pasta, like elbow macaroni or shells.
• For a creamier sauce, use full-fat cottage cheese instead of low fat.
• Add a pinch of crushed red pepper flakes for extra heat.

Storage

Store leftover taco mac and cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave, adding a splash of milk if the sauce thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can replace the ground beef with cooked beans or a plant-based meat substitute and skip the taco seasoning or use a vegetarian version.

Is chickpea pasta necessary?

No, any short pasta will work. Chickpea pasta adds extra protein and fiber, making the dish more filling and nutritious.

High Protein Taco Mac and Cheese Recipe

Print Recipe

★★★★★

4.4 from 60 reviews

This High Protein Taco Mac and Cheese is a delicious and nutritious twist on the classic comfort dish, featuring lean ground beef, chickpea pasta for added protein, and a creamy cheese sauce made from low-fat cottage cheese and cheddar. Perfect for a hearty meal that satisfies taco cravings while providing a protein boost.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: Mexican-American Fusion
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 lbs. lean ground beef (96/4)
• 8 oz. Banza Chickpea Pasta Elbows (weighed uncooked)
• 1 red bell pepper, chopped (113g)

Taco Seasoning

• 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

Cheese Sauce

• 8 oz. low fat cottage cheese
• 1/2 cup medium spice salsa
• 1/4 cup whole milk (or 2% milk)
• 1/2 cup mild cheddar cheese (56g)
• 1/2 cup reduced fat sharp cheddar cheese (56g)
• 1 tbsp. all-purpose flour

Instructions

1. Cook the Pasta: Bring a large pot of water to a boil and cook the chickpea elbow macaroni according to the package directions until al dente. Drain and set aside.
2. Brown the Meat: While the pasta cooks, heat a large skillet over medium heat. Add the lean ground beef and cook, breaking it down into bite-sized pieces, until fully browned and no longer pink.
3. Prepare and Add Taco Seasoning: In a small bowl, combine all the taco seasoning ingredients with the water to make a thick paste. Add this seasoning paste to the browned meat in the skillet, then reduce the heat to a simmer.
4. Add Bell Pepper and Simmer: Chop the red bell pepper and add it to the skillet with the seasoned meat. Let the mixture simmer for 5 minutes, stirring frequently to blend all flavors.
5. Blend Cottage Cheese: Use an immersion blender, food processor, or blender to puree the low fat cottage cheese until smooth and creamy.
6. Make Cheese Sauce: To the blended cottage cheese, add the medium spice salsa, milk, and all-purpose flour. Mix thoroughly to combine into a smooth sauce.
7. Add Cheese Sauce to Meat: Pour the cheese sauce along with the mild cheddar and reduced fat sharp cheddar cheeses into the skillet with the meat and pepper mixture. Stir well until all the cheeses are melted and evenly incorporated.
8. Combine Pasta and Sauce: Add the drained chickpea pasta to the skillet and stir thoroughly to combine all components evenly.
9. Serve: Optionally top with chopped cilantro and serve hot. Enjoy your high protein taco mac and cheese!

Notes

• Nutrition facts provided are estimates and can vary based on exact ingredient brands and measurements.
• Any type of ground meat may be substituted, but beef offers the most authentic taco flavor.
• Chickpea pasta adds extra protein; however, any short pasta noodles will work well.
• For a creamier texture, use full-fat cottage cheese instead of low fat.
• This dish balances comfort food with high protein to keep you satisfied longer.

Keywords: high protein, taco mac and cheese, chickpea pasta, low fat cottage cheese, ground beef, healthy comfort food, Mexican inspired