One-pan Taco Mac and Cheese
One-pan Taco Mac and Cheese is packed with flavour, extra creamy, and made for busy nights when you need something comforting with minimal effort. It's a one-pan wonder that combines the best parts of taco night and mac and cheese.
Ingredients
- 1 tbspolive oil
- 1brown onion, finely diced
- 1 tbspfreshly minced garlic
- 1.1 lb1 lb 2 oz, ground turkey (3% or 7% fat)
- 2 tbsptomato paste (concentrated puree)
- 2 tspground cumin
- 2 tspsweet paprika
- 1 tspdried oregano
- 1 tsponion powder
- 1 tspgarlic powder
- 0.5 tspsea salt flakes
- 0.25 tspfreshly cracked black pepper
- 14.11 oz(14 oz) canned crushed tomatoes
- 4 cup(1 litre) beef stock
- 14.11 oz(14 oz) pasta (macaroni, small shells or penne)
- 3.53 oz(3½ oz) cream cheese
- 0.5 cup(60 g) freshly grated cheddar
- 1.5 cup(195 g) Mexican cheese blend (see note 1)
- 0.25 bunchcoriander (cilantro), finely chopped
- 1spring onion (scallion), finely sliced
Instructions
- 1
Preheat the oven grill (broiler) to high.
- 2
Heat the olive oil in a large, deep, heavy-based, oven-safe pan over medium heat. Add the onion and garlic and cook for 2–3 minutes or until softened.
- 3
Add the turkey and cook, breaking it up with a spoon, until browned. Stir in the tomato paste, cumin, paprika, oregano, onion powder, garlic powder, salt and pepper. Cook for 1–2 minutes.
- 4
Add the crushed tomatoes and beef stock and stir to combine.
- 5
Add the pasta and bring to a simmer. Cover and cook for 10–12 minutes, stirring occasionally, until the pasta is tender.
- 6
Reduce the heat to low and stir in the cream cheese and cheddar until it is fully incorporated.
- 7
Turn the heat off. Top with the Mexican cheese blend. Place under the grill for 2–3 minutes or until golden and bubbling. Alternatively, place the lid back on and let the pan sit for for 2–3 minutes on the stovetop, until the cheese is melted (it won’t be “golden” though).
- 8
Top with cilantro and spring onion and serve immediately.