Cheesy Chicken & Cauliflower Taco Mac
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4.0 oz Cheddar Cheese0.5 cup Milk, 1%18.0 ounces Chicken Breast (cooked), no skin, roasted10.0 cup Cauliflower, raw1.0 serving Taco Seasoning 3.0 serving kraft Macaroni & Cheese DRY
This version is done as a meal prep but this dish also does well as a casserole, or hot off the stove and ready to feed a family.
Prepare chicken and season with taco seasoning. (I use shredded chicken I make in large batches and portion out for later use.)
Boil pasta in large pot, larger than the pasta cooking requires. Roughly chop cauliflower into 1/2 inch chunks or just larger than pasta noodles. You can steam fresh cauliflower, but I use 2 bags of frozen cauliflower that are thoroughly defrosted as I'm packing for later. Once pasta is cooked to desired texture, drain and set aside. In the same pot over low heat, combine milk, cheese, cheese powder that comes with the mac and seasonings. A good taco blend or favorite salsa does well. Once mixed together, return warm pasta to pot. Once pasta is mostly coated, add in fresh steamed, or warmed frozen cauliflower, and meat. If making for dinner that night it's best the cauliflower and meat are already hot when combined with the cheese coated pasta.
If prepared as a casserole, bake for 30 minutes in a 325 degree oven with an extra sprinkle of cheese on top.
Serving Size: 2 cups
Number of Servings: 6.0
Recipe submitted by SparkPeople user SYRINGA11.
Number of Servings: 6.0
Recipe submitted by SparkPeople user SYRINGA11.
Nutritional Info Amount Per Serving
- Calories: 365.5
- Total Fat: 10.7 g
- Cholesterol: 78.7 mg
- Sodium: 515.6 mg
- Total Carbs: 35.0 g
- Dietary Fiber: 5.7 g
- Protein: 32.7 g
Member Reviews