Protein beefy mac & cheese
608cal, 56p, 35c, 22f (per meal)
2 tsp (10mL)
1 1/4 lbs (567g)
3 tbsp (26g)
1 large (164g)
1 medium (2-1/2" dia) (110g)
10 oz (283g)
1/2 cup, shredded (57g)
1/2 cup (130g)
1/2 lbs (227g)
1/4 cup(s) (59mL)
1
Bring a large pot of water to a boil and cook the pasta according to the package instructions. Drain and set aside.
2
Meanwhile, heat the oil in a deep skillet over medium heat. Add the onion and bell pepper and cook for 5-6 minutes, until softened.
3
Add the ground beef and cook for 8-10 minutes, breaking it apart with a spoon, until browned. Stir in the taco seasoning and water, and cook for 1-2 minutes more.
4
Meanwhile, add the cottage cheese and cheddar cheese to a blender or food processor and blend until completely smooth. If needed, thin with a small drizzle of water.
5
Add the salsa and cooked pasta to the skillet with the beef and stir to combine. Fold in the cheese sauce and cook over low heat, if needed, until everything is warmed through.Serve.
6
Meal Prep Tip: This recipe is freezer-friendly. Thaw in the refrigerator for 8 hours or overnight, then microwave in 30-second intervals, stirring between each, until heated through. Alternatively, reheat in a pot or skillet over medium-low heat with a splash of water until warm.