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Sheet Pan Taco Mac & Cheese

Name: Sheet Pan Taco Mac & Cheese
Cook time: 20 min
Total time: 20 min
Ingredients: 0.5 g salt, dry; 1350 g ground beef 93/7, raw; 150 g enchilada sauce, as sold; 896 g pasta, dry (uncooked); 900 g cottage cheese, fat free, as sold; 60 g sour cream, light, as sold; 60 g cheddar/colby cheese, low fat shredded, as sold; 120 g cheddar/colby cheese, low fat shredded, as sold; 20 g dry yeast; 240 g milk, skim, as sold; 0.5 g salt, dry

510 kcal42.6 g protein58.9 g carbs10.3 g fat13 servings

Ingredients (raw weights)

0.5 g salt, dry
1350 g ground beef 93/7, raw
150 g enchilada sauce, as sold
896 g pasta, dry (uncooked)
900 g cottage cheese, fat free, as sold
60 g sour cream, light, as sold
60 g cheddar/colby cheese, low fat shredded, as sold
120 g cheddar/colby cheese, low fat shredded, as sold
20 g dry yeast
240 g milk, skim, as sold
0.5 g salt, dry

Steps

Preheat oven to 425°F. Add diced bell peppers and onions to a high-sided sheet pan or foil roasting pan. Roast for 20 minutes, or until softened
Transfer half of the roasted vegetables to a bowl and set aside. Spread ground beef over the remaining vegetables on the sheet pan. Add taco seasoning, cumin, Tajín, and enchilada sauce. Mix.
Broil on low for 10–15 mins, until beef is cooked through
In a blender, combine cottage cheese, sour cream, cheddar powder, shredded cheddar, nutritional yeast, milk, and hot sauce. Blend until smooth.
Once beef is done, return the reserved vegetables to the sheet pan, along with cooked pasta and blended cheese sauce. Stir until everything is fully coated and creamy. Garnish with chopped cilantro.
Divide into 13 equal servings, and enjoy!
High-Sided Sheetcake Pan (NordicWare)
3”x12.4”x2”
Handi-Foil Medium Rack Roaster Pan
(Disposable foil roasting pan you can find in virtually any grocery store)

Recipe by @stealth_health_life · original post. Creator states 560 kcal and 45 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 351 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 13 servings.