Cheesy Taco “Mac”
What has your classic mac and cheese recipe been missing? That’s right, a jalapeno pepper and fire roasted tomatoes.
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Ingredients
| 12 oz | No Yolks® Extra Broad Noodles |
| 2 Tbsps | extra virgin olive oil |
| 1/2 large | white onion, coarsely chopped |
| 1/2 | jalapeño pepper, seeded and finely chopped |
| 1 lb | ground beef |
| 2 Tbsps | taco seasoning mix |
| 1 can | (15 oz.) fire roasted diced tomatoes, drained |
| 3 1/2 cups | low sodium chicken broth |
| 1 1/2 cups | shredded Cheddar cheese |
| chopped fresh cilantro leaves, for garnish, if desired |
Directions
- In a large skillet over medium heat, heat oil. Add onion and season with salt. Cook until tender, 5 minutes, then add jalapeño. Cook 2 minutes more. Add ground beef and cook until no longer pink, 6 minutes, then add taco seasoning. Drain fat.
- Add noodles and stir until coated in beef mixture, then add fire-roasted tomatoes and chicken broth. Simmer until noodles are tender, 15 to 20 minutes. Stir in heavy cream.
- Remove from heat and add both cheeses and toss to coat.
- Garnish with cilantro and serve.
