Introduction

Remember those cozy nights as a kid, digging into a creamy bowl of mac and cheese? Well, get ready to relive that comfort with a seriously delicious and protein-packed twist! This High-Protein Taco Mac and Cheese is so incredibly easy and quick to whip up, it’s going to become your new favorite weeknight dinner. It’s the perfect blend of cheesy goodness and zesty taco flavor that will have everyone asking for seconds – guaranteed!

Why You’ll Love This Recipe

Fast: Perfect for busy weeknights when you need dinner on the table in a flash.
Easy: Simple steps that even beginner cooks can master.
Giftable: Imagine bringing a pan of this cheesy deliciousness to a potluck or to a friend’s house – they’ll love you forever!
Crowd-pleasing: It’s a winner for both kids and adults, with familiar flavors everyone adores.

Ingredients

Let’s get our ingredients ready! This recipe is all about simple, wholesome components that come together to create something truly special.

1 lb lean ground beef (96/4): We’re going for lean here to keep it on the healthier side, but feel free to use what you have.
1 packet taco seasoning: This is our secret weapon for big flavor without a lot of fuss! You can also use your own homemade blend if you prefer.
8 oz Banza chickpea pasta elbows (uncooked weight): This is where we get that protein boost! Chickpea pasta cooks up beautifully and adds a nice nutritional punch.
1 red bell pepper, chopped (about 113g): For a little color, sweetness, and a healthy dose of veggies.
8 oz low-fat cottage cheese: Don’t let this fool you! Blended into a sauce, cottage cheese creates an unbelievably creamy, high-protein base.
1/2 cup medium spice salsa: Adds moisture and that classic taco zing. Choose your favorite spice level!
1/4 cup milk: I like to use 2% for a good balance, but whole milk will make it even richer.
1/2 cup mild cheddar cheese (about 56g): For that familiar gooeyness.
1/2 cup reduced-fat sharp cheddar cheese (about 56g): Adds a little more depth of flavor.
1 tbsp all-purpose flour: Just a touch to help thicken our glorious cheese sauce.

For the Taco Seasoning (if you don’t have a packet):

1 tsp salt: Essential for bringing out all the flavors.
1 tsp onion powder: Adds that sweet, savory onion taste.
1 tsp garlic powder: Because what’s taco night without garlic?
2 tsp smoked paprika: For a hint of smokiness and beautiful color.
1 tbsp chili powder: The heart of our taco flavor!
1.5 tbsp ground cumin: Adds that earthy, warm aroma.
1/4 cup water: To help bloom the spices.

How to Make It

Alright, apron on, let’s do this! You’ll be amazed at how quickly this comes together.

Brown the Beef: Grab a large skillet and set it over medium-high heat. Toss in your lean ground beef and cook it until it’s all browned and crumbly. Once it’s done, tilt the skillet and drain off any excess grease. Nobody wants a greasy mac!
Spice It Up: Now, sprinkle that taco seasoning packet (or your homemade blend!) right into the skillet with the beef. Pour in that 1/4 cup of water. Give it a good stir to coat all that yummy beef. Let it cook for about 2-3 minutes until it smells absolutely amazing – you’ll know it’s fragrant!
Add Some Veggies: Toss in your chopped red bell pepper. Let it cook with the beef and seasoning for another 3-5 minutes. You want them to get a little tender, but still have a nice little crunch.
Cook the Pasta: While all that goodness is happening in the skillet, get your Banza chickpea pasta cooking according to the package directions. Once it’s perfectly tender, drain it really well.
Make the Creamy Sauce: Here’s a little kitchen magic! Take your cottage cheese, salsa, and milk and pop them into a blender. Blend until it’s super smooth and creamy. Seriously, you won’t believe cottage cheese can do this!
Unite the Flavors: Pour that dreamy blended cheese sauce into the skillet with the beef and peppers. Add in both the mild cheddar and the reduced-fat sharp cheddar cheeses, along with the tablespoon of flour. Stir everything gently until all the cheeses are melted and you have a beautiful, smooth sauce coating everything.
Bring it All Together: Now for the grand finale! Add your perfectly cooked and drained pasta to the skillet. Gently toss everything together, making sure every single piece of pasta is coated in that glorious taco cheese sauce.
Serve and Enjoy: Dish it up hot! This is best enjoyed fresh from the skillet, piping hot and utterly delicious.

Substitutions & Additions

This recipe is fantastic as is, but you know I love a good kitchen adventure! Here are some ways to make it your own:

Veggie Boost: Feel free to add other chopped veggies like onions, jalapeños (for a kick!), or corn. Just sauté them with the bell pepper!
Meat Swap: Ground turkey or chicken would work wonderfully here if you prefer.
Spice Level: If you like it extra spicy, add a pinch of cayenne pepper to your seasoning mix or a dash of your favorite hot sauce to the sauce.
Cheese Dreams: Experiment with other cheeses like Monterey Jack, Pepper Jack for more spice, or even a sprinkle of cotija cheese on top for an authentic touch.
Creamier Sauce: If you want an even richer sauce, you can add a touch of Greek yogurt or sour cream to the blender with the cottage cheese.

Tips for Success

A few little secrets to make this recipe shine every time:

Don’t Overcook the Pasta: Since the pasta will continue to cook a bit in the warm sauce, aim for al dente when you drain it.
Smooth Sauce is Key: Make sure your cottage cheese, salsa, and milk are blended until completely smooth to avoid any grainy texture in your sauce.
Taste and Adjust: Before adding the pasta, give your sauce a little taste. Need more salt? A pinch more chili powder? Go for it!
Prep Ahead: You can chop your bell pepper and even brown your ground beef the day before to save even more time on busy nights. Store them separately in airtight containers in the fridge.

How to Store It

Leftovers are a beautiful thing! This High-Protein Taco Mac and Cheese stores wonderfully. Once it’s cooled down, transfer any leftovers to an airtight container and pop it in the refrigerator. It should stay delicious for about 3-4 days.

When you’re ready to reheat, you can pop a portion in the microwave or gently warm it up in a skillet over low heat. You might want to add a splash of milk or water when reheating to help loosen up the sauce and bring back that creamy texture.

FAQs

Q: Can I make this gluten-free?
A: Absolutely! Just swap out the all-purpose flour for a gluten-free all-purpose flour blend, and ensure your taco seasoning is certified gluten-free. Banza pasta is naturally gluten-free, which is a bonus!
Q: Is cottage cheese really the secret?
A: It really is! When blended, cottage cheese becomes incredibly smooth and creamy, and it’s a fantastic way to boost the protein content of your mac and cheese without relying solely on heavy creams or excessive cheese.
Q: Can I freeze this?
A: While it can be frozen, the texture of the sauce might change slightly upon thawing, and it might not be as creamy as when it’s freshly made. If you do freeze it, thaw it in the refrigerator overnight and reheat gently, adding a little liquid if needed.

High-Protein Taco Mac and Cheese

A quick, easy, and protein-packed twist on classic mac and cheese with delicious taco flavors, perfect for busy weeknights.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings 4

Equipment

Large skillet
Blender
Saucepan for cooking pasta

Ingredients

Hauptzutaten

1 lb lean ground beef (96/4) or ground turkey/chicken
1 packet taco seasoning or homemade blend
8 oz Banza chickpea pasta elbows uncooked weight
1 red bell pepper chopped (about 113g)
8 oz low-fat cottage cheese
0.5 cup medium spice salsa
0.25 cup milk 2% recommended
0.5 cup mild cheddar cheese shredded (about 56g)
0.5 cup reduced-fat sharp cheddar cheese shredded (about 56g)
1 tbsp all-purpose flour or gluten-free blend
0.25 cup water for blooming spices

Instructions

Brown the ground beef in a large skillet over medium-high heat. Drain off excess grease.
Add taco seasoning and 1/4 cup water to the skillet with the beef. Stir to coat and cook for 2-3 minutes until fragrant.
Add the chopped red bell pepper to the skillet and cook for another 3-5 minutes until slightly tender but still crisp.
Cook the Banza chickpea pasta according to package directions. Drain well.
In a blender, combine cottage cheese, salsa, and milk. Blend until super smooth and creamy.
Pour the blended sauce into the skillet with the beef and peppers. Add both cheeses and the flour. Stir until cheeses are melted and a smooth sauce forms.
Add the cooked pasta to the skillet and toss gently to coat everything in the taco cheese sauce.
Serve hot and enjoy!

Notes

For a spicier version, add cayenne pepper or hot sauce. Other vegetables like onions, jalapeños, or corn can be added with the bell pepper. Experiment with different cheeses like Monterey Jack or Pepper Jack.