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
- 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