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About This Recipe
This Healthy Mexican Mac and Cheese is one of my all time favorite recipes that I’ve shared. It’s also my fiancé Simon’s favorite! Originally from my Savory Cookbook, this recipe is is true comfort food!
So, what does it taste like? Basically like a Mexican version of Hamburger Helper! It’s full of creamy cheese, rich tomato flavor, juicy ground turkey, seared peppers and onions, and has a little kick from the taco seasoning and chilies.
PLUS, it’s lightened up and no one will ever know!
If you’re looking for similar recipes, check out my Healthy Homemade Hamburger Helper, Chicken Bacon Ranch Mac and Cheese or Buffalo Chicken Mac and Cheese!
Why You’ll Love This Mexican Mac and Cheese
- Very popular recipe for the whole family!
- Protein packed from ground turkey and very macro-friendly.
- Lower in calories and fat than your traditional mac and cheese recipe!
- Only one pot required. Plus, it’s quick and easy to prepare!
- Great recipe to meal prep for the week.
- Ground turkey – Ground beef or chicken would also work well in this recipe.
- Elbow macaroni noodles – I used regular elbow noodles, but you can also use whole wheat, Banza chickpea pasta, or a gluten-free brand.
- Cream cheese – Use 1/3 reduced-fat, fat-free or full fat cream cheese. Dairy-free cream cheese works too! I can’t taste a difference between the four.
- Onion
- Bell pepper
- Diced tomatoes
- Tomato sauce
- Diced green chilies
- Taco seasoning
- Broth – You could use vegetable, chicken, or beef.
- Shredded cheese – I used low Mexican shredded cheese. But sharp or medium cheddar would also work well for this recipe!
How To Make
- Place peppers, onions, and ground turkey in a large pot. Cook on medium-high heat until the turkey is browned and the vegetables are tender.
- Add taco seasoning, diced tomatoes, tomato sauce, green chiles, water, and broth. Allow liquid to boil then reduce to low heat.
- Stir in the pasta and cook uncovered for 10–12 minutes or until the pasta is cooked and liquid has reduced down. Note there should be a little of the liquid left for creamy macaroni and cheese but not a lot. Pasta cooking times will vary. Cook until most (but not all) of the liquid has evaporated.
- Add in the cream cheese and shredded cheese. Stir until melted.
- Let cool. Then, serve!
Is this Mexican Mac and Cheese spicy?
This mac and cheese is mild! Just the right amount of kick without making it too spicy. The spice comes from the taco seasoning, so if you’re worried about it being too much, you can always add 2 tablespoons instead of 3.
How to make this Mexican Mac and Cheese dairy-free?
To make this mac and cheese dairy-free, use dairy-free cream cheese and dairy-free shredded cheese.
How to make Mac and cheese healthy?
This Mac and cheese is made healthier by replacing full-fat with low-fat cheese and using less cheese than traditional recipes. Both low-fat cream cheese and low-fat shredded cheese are used in this recipe. There are also vegetables added which add fiber, volume, and nutrients. And ground turkey is added which gives this recipe a huge boost of protein!
More Healthy Mac and Cheese Recipes You’ll Love
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Healthy Mexican Mac and Cheese
Ingredients
- 1 lb. 99% lean ground turkey
- 1/2 medium onion (120g) diced
- 1/2 large green bell pepper (130g) diced
- 1 10-oz. can diced tomatoes
- 1 8-oz. can tomato sauce
- 1 4.5-oz. can diced green chilies
- 3 Tbsp taco seasoning
- 16 oz. elbow noodles dry
- 2 cups water
- 3 cups broth you can use beef, chicken or vegetable broth
- 8- oz. low fat cream cheese cubed
- 1 cup low fat shredded Mexican/cheddar cheese (112g
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Instructions
- Place peppers, onions, and ground turkey in a large pot sprayed with nonstick cooking spray. Cook on medium-high heat until the turkey is browned and the onions are tender.
- Add taco seasoning, diced tomatoes, tomato sauce, green chiles, water, and broth. Allow liquid to boil then reduce to low heat.
- Stir in the pasta and cook uncovered for 10–12 minutes or until the pasta is cooked and liquid has reduced down. Note there should be a little of the liquid left for creamy macaroni and cheese but not a lot. Pasta cooking times will vary. Cook until most (but not all) of the liquid has evaporated.
- Add in the cream cheese and shredded cheese and stir until melted.
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
