Creamy Taco Mac

This recipe has been floating around all over the blogosphere and for good reason – it’s really tasty! This dish is supposed to be a spin off of its pre-packaged counterpart hamburger helper. I’ve never had the hamburger helper version so I can’t compare, but this version is so good that I’d be willing to bet it blows the other out of the water. Homemade vs. store bought? I don’t even think there can be a comparison. This is also a great week night meal!

Creamy Taco Mac

Ingredients:
1¼ lbs. ground turkey
8 oz. dry pasta shapes
1 small onion, chopped
1 clove garlic, minced
1 (14 oz.) can diced tomatoes, drained
4 tbsp taco seasoning
3 oz. cream cheese
½ cup sour cream
Salt and pepper
Shredded cheddar cheese (optional)

Directions:
Bring a large pot of water to boil.  Cook pasta according to the package directions.  Drain, reserving ½ cup of pasta water.  Set aside.

Meanwhile, in a large skillet or sauté pan, cook the ground turkey over medium-high heat until no longer pink.  A few minutes before the turkey is cooked through, add the chopped onion to the skillet.  Once the turkey is cooked through, mix in the garlic and cook until fragrant, about 30 seconds.  Mix in the diced tomatoes and taco seasoning and let simmer over medium heat for about 5 minutes.  Stir in the cooked pasta, cream cheese, sour cream and reserved pasta water, and continue stirring until the cream cheese is melted and the sauce is well blended.  Season with salt and pepper to taste.  Simmer over medium-low heat 3-5 minutes to reduce the sauce a bit.  Remove from the heat and top with shredded cheddar cheese, if desired.

Source: Annie’s Eats