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Taco Mac and Cheese
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Prep Time:
35 minutes
Total Time:
55 minutes
Delicious Taco Mac and Cheese: multigrain pasta, Mexican cheese, and taco seasoning elevate this easy and quick meal that will satisfy the whole family. Ready in under an hour.
Ingredients:
  • 3 cups uncooked multigrain or whole-grain rotini pasta (9 oz)
  • 1 1/2 cups cubed (about 3/4 inch) peeled butternut squash
  • 3/4 cup Progresso™ low sodium chicken broth
  • 1/2 cup evaporated low-fat milk (from 12-oz can)
  • 4 teaspoons taco seasoning mix (from 1-oz package)
  • 1 1/4 cups shredded reduced-fat taco-flavored Mexican cheese blend (5 oz)
  • 2 plum (Roma) tomatoes, sliced
  • 1/4 cup low-sodium refrigerated salsa
  • 1/4 cup reduced-fat sour cream
  • 12 baked tortilla chips
  • Fresh cilantro sprigs, if desired
Instructions:
  • Preheat oven to 375°F. Grease a 1 1/2-quart casserole dish with cooking spray. Cook pasta according to package instructions, without adding salt or oil, and for the shortest suggested time. Drain the pasta and return it to the saucepan.
  • In a 2-quart saucepan, bring the squash and broth to a boil over high heat, then simmer covered for 15 minutes until the squash is tender. Add milk and taco seasoning, bring back to a boil, then remove from heat. Blend the squash mixture until smooth. Return it to the saucepan, stir in 1 cup of cheese until melted. Mix with pasta, transfer to a casserole dish, and top with tomato slices.
  • After baking uncovered for 15 minutes, generously sprinkle the remaining 1/4 cup of cheese over the dish. Return to the oven and bake for an additional 4 to 5 minutes, or until the cheese is perfectly melted.
  • Top with a zesty salsa, creamy sour cream, and crumbled tortilla chips. Finish with fresh cilantro for a burst of flavor.

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