Taco Mac and Cheese
Get ready to indulge in a hearty Taco Mac and Cheese that’s loaded with over 65 grams of protein! This mouthwatering dish combines creamy macaroni, zesty taco seasoning, and tender ground beef for a flavor explosion that will satisfy your cravings while fueling your gains. Perfect for meal prep, this deliciously rich recipe is your new go-to for gaining size in style!
Prep
10
min
Cook
20
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(5)
- 10 beef steak mints
- green bell peppers
- red bell peppers
- garlic
- diced onions
🥛Dairy & Eggs(3)
- low-fat grated cheddar
- some light cream cheese
- 120 ml of whole milk (4.06 fl oz)
🫙Pantry Staples(3)
- 300 grams of macaroni (10.6 oz)
- olive oil
- some tomato paste
🧂Spices & Seasonings(2)
- some saltoptional
- two packets of taco seasoning
Nutrition (per serving)
Calories
533
Protein
21g
Carbs
77g
Fat
16g
👨🍳 Instructions
- 1
Cook 300 grams of macaroni in salted water.
- 2
In a pan, add olive oil, diced onions, and garlic; sauté for one to two minutes until soft.
- 3
Add 10 beef steak mints to the pan and drain excess fat.
- 4
Add green and red bell peppers, two packets of taco seasoning, and mix well.
- 5
Incorporate some tomato paste, light cream cheese, and 120 ml of whole milk; let it melt down into a creamy mixture.
- 6
Stir in low-fat grated cheddar until melted, then turn off the heat and add the cooked pasta.
💡 Pro Tips
- ✓Cook pasta to exactly 1 minute under al dente (about 7 minutes for most dried macaroni) because it will finish cooking to proper texture when tossed into the hot taco-cream sauce, preventing mushiness from carryover cooking.timing1 minute under al dente | ~7 minutes
- ✓Brown the beef steak mints over medium-high heat (375°F) for 3-4 minutes before draining to develop fond (browned proteins) that adds umami depth; drain fat when temp reaches 160°F internal to retain moisture while removing excess lipids.technique375°F | 3-4 minutes | 160°F internal
- ✓Add tomato paste (2-3 tablespoons for this quantity) after sautéing peppers and blooming it in the pan for 1-2 minutes to concentrate flavors through Maillard reactions and reduce acidity by ~25% compared to using raw paste.timing2-3 tablespoons | 1-2 minutes bloom time
- ✓Use a 1:1.5 ratio of cream cheese to whole milk (80g cream cheese to 120ml milk) because this ratio creates proper emulsion viscosity; cream cheese's 55% fat content stabilizes the sauce while preventing it from becoming grainy or separating.ingredient1:1.5 ratio | 55% fat content
- ✓Remove from heat immediately after adding pasta because residual heat from the sauce (still 180-190°F) will continue cooking the pasta and melting cheese; stirring off-heat prevents the low-fat cheddar from becoming stringy or breaking.technique180-190°F residual heat
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