Can I make Taco Mac and Cheese ahead of time?

Yes! It reheats well. The sauce thickens in the fridge, so add a splash of milk when reheating to loosen it back up.

How do I store leftovers?

Store in an airtight container in the fridge for up to 3–4 days . Reheat on the stove or microwave with a little extra milk.

Can I freeze High Protein Taco Mac and Cheese?

You can, but the texture is best fresh or refrigerated. Freezing can make chickpea pasta a bit softer after thawing. If you do freeze it, thaw overnight in the fridge and reheat gently with milk.

What if I don’t have Banza chickpea pasta?

No problem—regular elbow macaroni works. You’ll lose a bit of the protein boost, but it’ll still be delicious.

Is cottage cheese really necessary?

For the protein-packed sauce, yes—that’s the trick. But if you truly can’t do cottage cheese, you can use Greek yogurt (blended) as a substitute. The flavor will be a little tangier, still very good.

Taco Mac and Cheese: Irresistible 30-Min Power Bowl

Description

This Taco Mac and Cheese is the ultimate comfort-meets-taco-night dinner. Creamy, cheesy pasta combines with lean taco-seasoned ground beef, red bell peppers, and a sneaky high-protein cottage cheese sauce for a satisfying one-pan meal. Ready in about 30 minutes, this high-protein twist on classic mac and cheese is perfect for busy weeknights when you want something cozy, flavorful, and family-approved.

Ingredients

Scale

Main

1 lb lean ground beef (96/4)
8 oz Banza chickpea elbow pasta (uncooked)
1 red bell pepper, chopped

Cheese Sauce

8 oz low-fat cottage cheese
1/2 cup medium salsa
1/4 cup whole milk (or 2%)
1/2 cup mild cheddar cheese, shredded
1/2 cup reduced-fat sharp cheddar cheese, shredded
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 1/2 tbsp ground cumin
1/4 cup water

Optional garnish

Chopped cilantro

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Instructions

Cook the pasta
Bring a large pot of salted water to a boil and cook the chickpea elbow pasta according to package instructions. Drain and set aside.
Brown the beef
Heat a large skillet over medium heat. Add the ground beef and cook until browned, breaking it into small pieces as it cooks.
Prepare taco seasoning
In a small bowl, mix the salt, onion powder, garlic powder, smoked paprika, chili powder, cumin, and water until it forms a paste.
Season the beef
Add the taco seasoning mixture to the skillet with the beef. Stir well and reduce to a simmer.
Add vegetables
Stir in the chopped red bell pepper and cook for about 5 minutes, stirring occasionally.
Blend the sauce
Blend the cottage cheese until completely smooth using a blender or immersion blender. Add the salsa, milk, and flour and blend again until creamy.
Create the cheese sauce
Pour the cottage cheese mixture into the skillet with the beef. Add both cheddar cheeses and stir until melted and creamy.
Combine pasta and sauce
Add the cooked pasta to the skillet and mix until evenly coated with the taco cheese sauce.
Serve
Top with chopped cilantro if desired and serve warm.

Notes

Blend the cottage cheese very well for the smoothest sauce texture.

Chickpea pasta boosts the protein, but regular elbow macaroni works too.

For extra spice, use hot salsa or add diced jalapeños.

Leftovers store well and reheat nicely with a splash of milk.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Mexican-American

Nutrition

Serving Size: 1 bowl
Calories: 460 kcal
Sugar: 5 g
Sodium: 780 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 38 g
Fiber: 7 g
Protein: 40 g
Cholesterol: 85 mg