Two of my absolute favorite meals are tacos and macaroni and cheese.  If you’ve read my other posts, ya’ll know that I served mac and cheese at my wedding lol And if I wasn’t afraid that tacos would ruin my wedding dress, I would have served those too! Both foods are just so comforting and delicious.

I also find that when I’m in a rut of what to make for dinner and I’m not feeling like I’m in the “mood” for anything, tacos always sound like the perfect thing! And I mean, mac and cheese is something I’m always in the mood for lol I’ve tested various versions of mac and cheese (buffalo mac, Alfredo mac, etc) and I’ve made taco mac and cheese in the past before…but recently I decided to try it again and it dawned on me to switch up how I made it.  Let me tell you, this small tweak made ALL THE DIFFERENCE.  Holy cow.  My husband and I couldn’t get enough of it.

So the first few times I tried making it, I would just add taco seasoning to my ground turkey as I was cooking it.  That’s how I made tacos so I figured that made the most sense! Then I’d just make mac and cheese as normal and mix in the taco-flavored meat.  WELL, one day as I was about to do this, a light bulb went on…I thought, “Instead of adding it to the turkey…why wouldn’t you just add it to the cheese sauce?” BINGO.  The taco flavored meat added a nice kick to mac and cheese, but when you add the taco seasoning to the sauce, it really gets that taco flavoring throughout the whole dish! It gives the sauce a lovely color and kicks it up about a million notches.  Who knew?? (Probably someone…lol just not me).

So to get this miracle started, boil your noodles according to package directions and drain.  While I’m boiling my noodles, I also heat a skillet over medium heat with a little coconut oil and brown my ground turkey.  As it’s browning, I add a tsp of salt and a tsp of pepper.  I will also add in half a diced onion as well.  Cook it, stirring occasionally, for about 5-7 minutes or until the turkey is brown and the onions are just about translucent.  At this point, I add in 1/2 bag of frozen mixed peppers and 1/2 a bag of frozen corn.  I mix it up and then put the top on the skillet to let it all steam and cook through.

With the noodles in the drainer, I use the pot I cooked them in to make my cheese sauce.  It’s usually still warm AND you save some dishes.  Win.  So I put that pot back on the stove, but this time on low-medium heat.  To the pot, I add 1.5 tbs of Earth Balance butter.  You could use regular butter as well, I just like to cut down on dairy a bit.  Once the butter melts, add in about 2 tbs of gluten free flour and whisk it around.  It should make a roux–a kind of thick glue-like mixture that has a dark golden color. That’s what makes your mac and cheese thicken up!

I typically use Bob’s Red Mill all purpose flour.  But whatever you have on hand works! Cornstarch works as well.  Once your flour and butter are fully mixed and have formed your roux, add in 3/4 cup milk.  I use almond milk (again to cut down on dairy and calories).

Whisk the milk into your roux and then slowly start to add your cheese.  I use about 1/2 cup of white cheddar and 1/2 cup sharp yellow cheddar.  Whisk while you add and wait for it to melt in before you add more! Feel free to tweak your sauce if it’s too thick or not thick enough.  Everyone has their own preference!  Once all my cheese is melted and mixed in, I add a packet of McCormick’s Gluten Free taco seasoning and mix it all up.  McCormick is really great about calling out allergens in their ingredients!! They do make a taco seasoning that’s labeled gluten free, but if your store doesn’t have that, you can just get their original taco seasoning! It’s gluten free as well.  Just check the back.  Wheat, barley, or rye will be in bold black!

I add my noodles back into my cheese sauce, mix, and then add in my ground turkey and veggie mixture! Top with some crushed, gluten free tortilla chips and you’re all done! Enjoy!

Recipe

• 1 package gluten free pasta (I like Tinkyada brown rice pasta)
• 1 lb ground turkey
• 1/2 bag of frozen, mixed bell peppers
• 1/2 bag of frozen corn
• 1/2 a white onion, diced
• 1 tbs canola or coconut oil
• 1 tsp salt and pepper
• 1/4 cup crushed gluten free tortilla chips (I used Tostitos)

For the sauce

•  1/2 cup white cheddar shredded cheese
• 1/2 cup yellow sharp cheddar shredded cheese
• 3/4 cup almond milk (or your choice of milk)
• 1.5 tbs Earth Balance butter (or your choice of butter)
• 2 tbs gluten free flour or corn starch
• 1 packet Gluten Free McCormick’s taco seasoning

Instructions

1.  Boil your package of gluten free noodles according to package directions.  Drain and set aside.
2. Heat a skillet over medium heat and add your oil.  Add in diced onion and ground turkey.  Season with salt and pepper and brown.
3. Once the meat is browned, add in 1/2 bag of peppers and 1/2 bag of corn.  Mix and put top on skillet.
4. Put empty pasta pot on low-medium heat.  Add in Earth Balance and let it melt.  Once it’s melted, add in flour and whisk together until roux is formed.
5. Slowly pour milk into roux while whisking.
6. Once roux and milk are fully mixed, slowly add in your cheese, mixing as you add.  Make sure it melts before you add more!
7. If the sauce is too thin for your liking, add more cheese.  If it’s too thick, add more milk.
8. Once the sauce is mixed, dump in your taco seasoning packet and mix thoroughly.
9. Pour pasta back into pot and mix into cheese.
10. Mix in turkey and veggies.
11. Top with crumbled gluten free tortilla chips and serve!