TACO MAC AND CHEESE
Guilt-free comfort food? It's possible with this incredible taco mac and cheese recipe! Whole-grain pasta, creamy Mexican cheese and taco seasoning take this meal to the next level.
Provided by Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 5
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. Spray 1 1/2-quart casserole with cooking spray. Cook pasta as directed on package, omitting salt and oil and using minimum cook time. Drain and return to saucepan.
- Meanwhile, in 2-quart saucepan, heat squash and broth to boiling over high heat; reduce heat. Cover; simmer 15 minutes or until squash is tender. Stir in milk and taco seasoning. Return to boiling; remove from heat. Place squash mixture in blender. Cover; blend on medium speed 20 seconds or until smooth. Return to saucepan. Stir in 1 cup of the cheese until melted. Pour over pasta; mix well. Pour mixture into casserole. Top with tomato slices.
- Bake uncovered 15 minutes. Sprinkle with remaining 1/4 cup cheese. Bake 4 to 5 minutes longer or until cheese is melted.
- Divide pasta mixture among 4 plates. Top each serving with 1 tablespoon each salsa and sour cream. Crumble 3 tortilla chips over each. Garnish with cilantro. Serve immediately.
Nutrition Facts : Calories 400, Carbohydrate 58 g, Cholesterol 20 mg, Fat 1/2, Fiber 7 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 580 mg, Sugar 5 g, TransFat 0 g
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