Go Back

Tex-Mex Turkey Mac and Cheese with Fresh Pico

Calories: 1920kcal


Turkey Mac and Cheese

  • ¼ cup Cashews soaked for 4 hours and drained
  • 1 cup Water
  • 1 cup Cauliflower Florets steamed
  • ½ tsp Garlic Powder
  • ¾ tsp Salt
  • 1 Chiplote Pepper small
  • ¼ tsp Adobo Sauce
  • ¼ tsp Cumin
  • 1 tbsp Olive Oil
  • ½ pound Ground Turkey
  • 2 tbsp Taco Seasoning
  • 2 tbsp Water
  • ½ pound Pasta like gemelli, penne or rotini
  • 4 oz Pepper Jack Cheese Shredded

Quick Pico:

  • 1 medium Tomato diced
  • 2 tbsp Red Onion diced
  • 1 tbsp Cilantro chopped
  • ½ tbsp Fresh Lime Juice
  • ½ tsp Salt


  • In a small bowl, mix together the diced tomato, red onion and cilantro. Add the fresh lime juice and salt. Stir and set aside.
  • In a high-speed blender, combine the soaked cashews and water. Blend on high for 1 minute until smooth. Add in the steamed cauliflower, garlic powder, salt, chipotle pepper, adobo sauce and cumin. Blend for 2 minutes until fully combined and set aside.
  • Bring a pot of water to a boil and cook the pasta according to the directions on the box. Drain and return to the pot.
  • In a saute pan over medium-high heat, heat the olive oil. Add the turkey and break up into small pieces. Cook for about 8 minutes until browned and cooked through. Pour in the taco seasoning and water. Stir well and let cook for 4 minutes.
  • Remove the taco-seasoned turkey from the pan and place in a bowl. Return the saute pan to the heat. Pour in the blender sauce and bring to a low simmer. Slowly add in the shredded cheese a bit at a time and stir well to melt the cheese and combine. Once all cheese has been added, let the sauce simmer for another 3-4 minutes until thickened.
  • Add the cheese sauce and taco-seasoned turkey to the pasta pot with the pasta and stir together. Serve into bowls and top with a big spoonful of pico.


Calories: 1920kcal | Carbohydrates: 201g | Protein: 121g | Fat: 72g | Saturated Fat: 28g | Cholesterol: 226mg | Sodium: 4324mg | Potassium: 2070mg | Fiber: 15g | Sugar: 19g | Vitamin A: 2422IU | Vitamin C: 71mg | Calcium: 940mg | Iron: 9mg
Tried this recipe?Mention @DaringKitchen or tag #thedaringkitchen!