Cheesy Taco “Mac”
What has your classic mac and cheese recipe been missing? That’s right, a jalapeno pepper and fire roasted tomatoes.
|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|
- 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.