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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Taco Mac & Cheese Recipe

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This recipe for Taco Mac & Cheese is from The DeForge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Kosher salt
1 pound small pasta shells or elbows
2 tablespoons olive oil
1 pound ground chicken
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
One 14.5-ounce diced tomatoes
1/2 cup hot water
Freshly ground black pepper
2 1/2 cups grated Cheddar jack cheese
Directions:
Directions:
Bring a pot of salted water to a boil. Add the pasta and cook according to the package directions. Reserve a cup of pasta water, drain and pour into casserole dish.
Heat the olive oil in a pan over medium-high heat. Add the ground chicken and cook, crumbling it with a wooden spoon, until browned, 5 to 8 minutes. Stir in the chili powder, cumin, onion powder, garlic powder and paprika. Stir in the diced tomatoes, hot water, 1 teaspoon salt and 1/2 teaspoon pepper and bring to a simmer. Cook until the sauce thickens, 2 to 3 minutes. Add cheese and stir to melt.
Taste and adjust the seasoning. Mix with pasta, thinning with pasta water if needed.
Number Of Servings:
Number Of Servings:
6

 

 

 

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