This Healthy Taco Mac and Cheese is the ultimate comfort food remix — creamy, cheesy, and full of Tex-Mex flavor, all made with simple, wholesome ingredients. Think of it as the love child of taco night and mac n’ cheese — hearty ground beef, sautéed peppers and onions, and a lightened-up cheese sauce that still tastes totally indulgent.
It’s a one-pot dinner that’s perfect for busy weeknights, meal prep, or those nights when you want something cozy without the guilt.
🌮 Why You’ll Love This Recipe
- ✅ High in protein and lower in fat
- ✅ Packed with colorful veggies
- ✅ Creamy, cheesy, and full of taco flavor
- ✅ Family-friendly and easy to make
This dish strikes the perfect balance between comfort food and nutrition — satisfying enough for adults, fun enough for kids.
🧂 Ingredients
For the Taco Mac and Cheese
- 1 yellow bell pepper, finely diced
- 1 red bell pepper, finely diced
- 1 yellow onion, finely diced
- 16 oz lean ground beef (90% or higher)
- 1 tsp each cumin, paprika, garlic powder, chili powder, and salt
- 2 tbsp red taco sauce
- 330 g elbow pasta (about half a box)
- ¼ cup ricotta cheese
- ¼ cup low-fat Mexican shredded cheese
- 50 g skim milk (about ¼ cup)
Optional Garnish
- Sliced green onions or fresh cilantro
👩🍳 Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil and cook the elbow macaroni according to package directions until al dente. Drain and set aside.
2. Sauté the Veggies
In a large, deep skillet or pot, heat a drizzle of oil over medium heat.
Add the diced onion, yellow pepper, and red pepper, cooking until soft and fragrant — about 5–6 minutes.
3. Brown the Beef
Add the lean ground beef to the same pot and cook until browned, breaking it apart with a spoon.
Season with cumin, paprika, garlic powder, chili powder, and salt. Stir to coat everything evenly in the spices.
4. Make the Cheese Sauce
In a blender, combine:
- Ricotta cheese
- Low-fat shredded Mexican cheese
- Skim milk
Blend until smooth and creamy. This creates a lighter cheese sauce with fewer calories and all the comfort of the real thing.
5. Combine Everything
Pour the cheese sauce and taco sauce into the beef and veggie mixture. Stir well to coat.
Add the cooked macaroni and toss until everything is evenly mixed and creamy.
If needed, splash in a little extra milk to loosen the sauce.
6. Serve and Garnish
Spoon into bowls and top with sliced green onion or a sprinkle of cilantro for freshness.
Enjoy immediately — every bite is cheesy, zesty, and satisfying.
🧊 Storage & Reheating
- Store: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat: Add a splash of milk before reheating on the stove or in the microwave to bring the sauce back to life.
- Freeze: Not recommended — dairy sauces can separate when thawed.
🌶 Variations & Tips
- Swap beef for ground turkey or chicken for an even lighter version.
- Add black beans or corn for extra fiber and color.
- Use whole wheat or chickpea pasta for a protein and fiber boost.
- For extra heat, add a dash of hot sauce or diced jalapeños.
🧠 Pro Tip:
Blend the cheese sauce just before adding it — it keeps it creamy and smooth, preventing the ricotta from separating.
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