Sheet Pan Taco Mac & Cheese
Serves 13
Directions
- 1Preheat oven to 425°F. Add diced bell peppers and onions to a high-sided sheet pan or foil roasting pan.
- 2Roast for 20 minutes, or until softened.
- 3Transfer half of the roasted vegetables to a bowl and set aside.
- 4Spread ground beef over the remaining vegetables on the sheet pan. Add taco seasoning, cumin, Tajín, and enchilada sauce. Mix.
- 5Broil on low for 10–15 mins, until beef is cooked through.
- 6In a blender, combine cottage cheese, sour cream, cheddar powder, shredded cheddar, nutritional yeast, milk, and hot sauce. Blend until smooth.
- 7Once beef is done, return the reserved vegetables to the sheet pan, along with cooked pasta and blended cheese sauce.
- 8Stir until everything is fully coated and creamy.
- 9Garnish with chopped cilantro.
- 10Divide into 13 equal servings.
Ingredients
- 4 Yellow bell peppers
- 4 Red bell peppers
- 2 Onions
- Salt
- 1350 g 93% ground beef
- 3 packets Taco seasoning
- 150 g Red enchilada sauce
- 1 tsp Cumin
- 1 tsp Tajin
- 896 g Elbow pasta
- 900 g 2% cottage cheese
- 60 g Light sour cream
- 60 g Cheddar powder
- 120 g Reduced fat cheddar
- 20 g Nutritional yeast
- 240 g Fat free milk
- Habanero hot sauce, to taste
- Salt, to taste
- 1 bundles Chopped Cilantro
Equipment
High-sided sheet panFoil roasting panBlenderMeal prep containers
Tips
- This recipe makes 13 servings that can be stored frozen for convenient meals for weeks or months.
- If using a disposable foil roasting pan, ensure it is a medium rack roaster pan (15”x11”x3”).
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