Sheet Pan Taco Mac & Cheese

Serves 13
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Directions

  1. 1Preheat oven to 425°F. Add diced bell peppers and onions to a high-sided sheet pan or foil roasting pan.
  2. 2Roast for 20 minutes, or until softened.
  3. 3Transfer half of the roasted vegetables to a bowl and set aside.
  4. 4Spread ground beef over the remaining vegetables on the sheet pan. Add taco seasoning, cumin, Tajín, and enchilada sauce. Mix.
  5. 5Broil on low for 10–15 mins, until beef is cooked through.
  6. 6In a blender, combine cottage cheese, sour cream, cheddar powder, shredded cheddar, nutritional yeast, milk, and hot sauce. Blend until smooth.
  7. 7Once beef is done, return the reserved vegetables to the sheet pan, along with cooked pasta and blended cheese sauce.
  8. 8Stir until everything is fully coated and creamy.
  9. 9Garnish with chopped cilantro.
  10. 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”).