Okay, friends, let’s talk comfort food with a serious kick! If you’re anything like me, you grew up on classic mac and cheese, that creamy, cheesy bowl of pure joy. But sometimes, you just need a little something *more*, right? That’s where this **Mexican Mac and Cheese** comes in. Think of it as the love child of a creamy, dreamy mac and cheese and your favorite taco night – all in one glorious dish. It’s cheesy, it’s spicy, it’s utterly addictive, and trust me, once you try it, you’ll never look at regular mac and cheese the same way again. I practically grew up on boxed mac and cheese – don’t judge! – and this is my grown-up, way-better version. It’s a family favorite, and I’m so excited to share it with you!
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What is Mexican Mac & Cheese?
So, what exactly *is* Mexican Mac and Cheese? It’s essentially a supercharged version of the Classic Comfort Food, amped up with all the vibrant flavors of Mexican cuisine. Think creamy cheddar and Monterey Jack cheese sauce, tossed with perfectly cooked pasta, and then layered with seasoned ground beef (or your protein of choice!), diced tomatoes, green chilies, black beans, corn, and a sprinkle of cilantro. It’s like a mac and cheese taco party in your mouth! You know how sometimes you want mac and cheese, but also crave tacos? This fixes *that* problem. It’s essentially the perfect compromise, and everyone I’ve ever made it for has raved about it.
Why you’ll love this recipe?
Oh, where do I even begin? First and foremost, the flavor is absolutely incredible. The creamy, cheesy sauce is perfectly balanced with the Savory Ground Beef and the slight kick from the green chilies. It’s a symphony of textures and tastes that will leave you wanting more. Secondly, it’s surprisingly easy to make! Don’t let the long list of ingredients intimidate you – most of it is just dumping and stirring. I always do this on busy weeknights because honestly, it’s faster than ordering takeout. Plus, it’s incredibly cost-effective. You can easily feed a family of four (or more!) with just a few simple ingredients.
What I love most about this is its versatility. You can easily customize it to your liking. Swap out the ground beef for shredded chicken or black beans for a vegetarian option. Add more or less spice depending on your preference. The possibilities are endless! I even tested this with using queso instead of my homemade cheese sauce, it was delicious, but my family preferred the made-from-scratch cheese sauce! And if you’re looking for something similar, but a bit more on the Italian side, check out my Lasagna Soup Recipe – it’s another family favorite that’s packed with flavor and easy to make. I also find that it reminds me of a cheesy taco bake, which is also delicious. It’s just missing the creamy pasta, which makes this Mexican Mac and Cheese better!
How do I make Mexican mac and cheese?
Quick Overview
Making this Mexican Mac and Cheese is easier than you might think! Basically, you’ll cook your pasta, whip up a creamy cheese sauce, brown some seasoned ground beef, and then layer everything together in a baking dish. Pop it in the oven until bubbly and golden brown, and boom – dinner is served! I promise, even if you’re not a whiz in the kitchen, you can totally nail this recipe. My biggest tip is to get the cheese sauce right, everything else is customizable!
Ingredients
For the Mac and Cheese: What are some good recipes for mac and
* 1 pound elbow macaroni (or your favorite pasta shape)
* 6 tablespoons butter
* 1/2 cup all-purpose flour
* 4 cups milk (I use whole milk for extra creaminess, but 2% works too). I’ve used almond milk in a pinch, and it was still delicious!
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon garlic powder
* 4 cups shredded cheddar cheese (I like to use a sharp cheddar for the best flavor)
* 2 cups shredded Monterey Jack cheese (or pepper jack for extra spice)
For the Mexican Filling:
* 1 pound ground beef (or ground turkey or chicken) is recommended.
* 1 packet taco seasoning
* 1 (15 ounce) can diced tomatoes, drained
* 1 (4 ounce) can diced green chilies, undrained
* 1 (15 ounce) can black beans, rinsed and drained.
* 1 (15 ounce) can corn, drained
For Topping:
* 1/2 cup shredded cheddar cheese (optional)
* Chopped cilantro, for garnish
* Sour cream or guacamole, for serving
How do I follow step
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. This step is crucial to prevent sticking, so don’t skip it! I usually use a little cooking spray, but you can also use butter.
Step 2: Cook the Macaroni
Cook macaroni according to package directions. Drain well and set aside. What are some tips for overcooking your food? Slightly al dente is perfect, as it will continue to cook in the oven.
Step 3: Make the Cheese Sauce
While the macaroni is cooking, melt the butter in a large saucepan over medium heat. Add the cheese and stir to combine. Whisk in the flour until smooth. Gradually whisk in milk until creamy. Bring to a simmer, stirring constantly. Reduce heat and simmer for 5-7 minutes, or until thickened. How do you make a creamy sauce? I always keep the heat on medium-low so that the milk doesn’t burn.
Step 4: Add the Cheese
Remove from heat and stir in the salt, pepper, and garlic powder. Stir in the Monterey Jack cheese and the cheddar cheese until melted and smooth. Serve immediately or serve warm. How do you make sure all the cheese is melted?
Step 5: Prepare the Mexican Filling
While the cheese sauce is simmering, brown ground beef in a large skillet over medium-high heat. Drain off any excess grease. Stir in the taco seasoning and cook for 1 minute more. Add diced tomatoes, green chilies, black beans, and corn. Stir to combine and heat through. Where do Mexican flavors come together? What is the best way to add cumin to a dish?
Step 6: Combine
Add the cooked macaroni to the cheese sauce and stir to combine. Half of the macaroni and cheese mixture should be poured into a baking dish. Cover and serve. Top with half of the Mexican filling. Repeat layers with remaining macaroni and cheese and Mexican filling.
Step 7: Bake
Sprinkle with remaining shredded cheddar cheese (optional). Bake for 20-25 minutes, or until bubbly and golden brown. Keep an eye on it to prevent burning! If the top starts to brown too quickly, you can cover it with foil.
Step 8: Cool & Serve
Let stand for a few minutes before serving. Garnish with chopped cilantro and serve with sour cream or guacamole. Have a fiesta in your mouth!
What is the best way to serve it?
What are some good side dishes to serve with mac and cheese?For a Fiesta Feast:Serve with a side of Mexican rice, refried beans, and guacamole.For a light meal:What’s a good salad to serve with lime vinaigrette?For Game Day: Serve it alongside some tortilla chips and salsa.
For a Potluck: Bring this to your next potluck and watch it disappear!
My family always loves it with a side of cornbread. There is something about cornbread and Mexican spices that goes so well together. And don’t forget the margaritas! It’s a perfect match for a Friday night fiesta. My other favorite combination is to serve with street corn salad. The tangy flavors of the street corn salad and the creamy Mexican Mac and Cheese are truly incredible together!
Top Tips for Perfecting Your Mexican Mac and Cheese
Here are a few tips and tricks I’ve learned over the years to make your Mexican Mac and Cheese the best it can be:
Cheese Sauce Secrets: Use high-quality cheese for the best flavor and melting ability. Shred your own cheese instead of buying pre-shredded cheese, as it melts better and doesn’t contain cellulose. Whisk the milk into the flour mixture gradually to avoid lumps.
Mexican Filling Mastery: Don’t overcook the ground beef, as it will become dry. Season the ground beef generously with taco seasoning. Drain off any excess grease to prevent a greasy dish.
Ingredient Swaps: Swap out the ground beef for shredded chicken, ground turkey, or black beans for a vegetarian option. Add more or less spice depending on your preference. Use different types of cheese, such as pepper jack or Colby jack.
Baking Tips: Don’t overbake the mac and cheese, as it will dry out. If the top starts to brown too quickly, cover it with foil.
Extra Add-ins: This is also delicious with green peppers, onions, or jalapeños added to the ground beef! I also add a dash of hot sauce to mine sometimes for an extra kick!
Storing and Reheating Tips
If you have any leftovers (which is rare!), here’s how to store and reheat them:
Refrigerator Storage: Store the Mexican Mac and Cheese in an airtight container in the refrigerator for up to 3-4 days. I find that a glass container helps maintain the best flavor.
Freezer Instructions: For longer storage, you can freeze the mac and cheese. Let it cool completely, then wrap it tightly in plastic wrap and aluminum foil. Freeze for up to 2-3 months.
Reheating Instructions: To reheat, thaw the mac and cheese in the refrigerator overnight. Then, bake it in a preheated oven at 350°F (175°C) for 20-25 minutes, or until heated through. You can also microwave it in individual portions. Just add a splash of milk to keep it creamy!
Frequently Asked Questions
Final Thoughts
So there you have it – my go-to recipe for Mexican Mac and Cheese! It’s creamy, cheesy, spicy, and oh-so-satisfying. It’s the perfect dish for a weeknight dinner, a potluck, or a game day gathering. Trust me, once you try it, you’ll be hooked! It’s a total crowd-pleaser! If you enjoy this recipe, be sure to check out my other Mexican-inspired dishes, like my cheesy taco casserole! I can’t wait to hear how yours turns out! Share your creations and variations in the comments below. Happy cooking!
