Okay, friends, let’s talk comfort food with a kick! This isn’t your grandma’s mac and cheese (though, bless her heart, I still love hers too!). Think of this **Mexican Mac and Cheese** as the cool, adventurous cousin of classic mac. Imagine creamy, cheesy goodness infused with the bold flavors of Mexico – a little spice, a lot of warmth, and a whole lotta flavor. I remember the first time I made this; my family practically inhaled it! It’s become a staple, especially on those nights when you need something satisfying but don’t want to spend hours in the kitchen.
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What is Mexican Mac and Cheese?
Simply put, **Mexican Mac and Cheese** is the classic comfort dish we all know and love, but with a south-of-the-border twist. It’s essentially taking that creamy, cheesy base and amping it up with flavorful ingredients like diced tomatoes, green chiles, jalapenos and a blend of Mexican cheeses. Think of it as a fiesta in a bowl! It’s incredibly versatile too – you can add shredded chicken, black beans, corn, or even a little chorizo for extra oomph. It’s a fun, delicious way to jazz up a classic, and honestly, it’s hard to resist.
Why you’ll love this recipe?
Oh my goodness, where do I even begin? First and foremost, the flavor! It’s seriously addictive. You get that creamy, cheesy comfort, balanced perfectly with the slight heat from the jalapenos and green chiles. It’s the kind of dish that makes you close your eyes and savor every single bite. But beyond the incredible taste, what I love most about this **Mexican Mac and Cheese** is how easy it is to make. Seriously, it’s a weeknight lifesaver. Throw everything together, bake it until bubbly, and you’ve got a crowd-pleasing meal on the table in no time.
Another reason to adore this recipe? It’s super cost-effective. You probably already have most of the ingredients in your pantry and fridge. And finally, it’s incredibly versatile! You can easily customize it to your family’s tastes – add more spice, less spice, different veggies, whatever you like! It’s similar in comforting goodness to my creamy tomato soup recipe, but with a fun, spicy twist. Trust me, you’ll be making this one again and again!
How do I make Mexican mac and cheese?
Quick Overview
Making this **Mexican Mac and Cheese** is surprisingly simple. You basically cook your pasta, whip up a cheesy sauce with a kick, stir in your Mexican-inspired goodies, and bake it until golden and bubbly. The best part? You can easily adapt it to your preferences. Use different types of cheese, add your favorite veggies, or adjust the spice level to your liking. This recipe is all about having fun and creating something delicious!
Ingredients
For the Mac and Cheese:
* 1 pound elbow macaroni – I like to use the classic, but feel free to experiment with other shapes!
* 6 tablespoons butter – Unsalted is best, so you can control the saltiness of the dish.
* 1/2 cup all-purpose flour – This helps create a nice, thick sauce.
* 3 cups milk – Whole milk is my go-to for extra creaminess, but 2% works just fine.
* 1 teaspoon salt – Adjust to your taste.
* 1/2 teaspoon Black Pepper – Freshly ground is always best!
* 1/4 teaspoon garlic powder – Adds a subtle savory flavor.
* 1/4 teaspoon onion powder – Complements the garlic powder perfectly.
* 4 cups shredded Mexican cheese blend – I usually grab the pre-shredded stuff to save time. Is shredding your own food tastier? Monterey Jack, Cheddar, Asadero, and Queso quesadilla are all great choices.
* 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), drained – This adds a little kick to this recipe. What are some of the best tomato recipes? I always buy mild so that even my kids can enjoy this recipe.
For the Mexican Flair: What is it like to
* 1/2 cup chopped onion – Yellow or white, it’s up to you!
* 1 jalapeno, seeded and minced – Adjust the amount to your spice preference. I sometimes add more!
* 1/4 cup chopped cilantro – Adds a fresh, vibrant flavor. If you’re not a cilantro fan, you can skip it.
What are the steps to
Step 1: Preheat & Prep Pan
Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish. This prevents the mac and cheese from sticking and makes cleanup a breeze!
Step 2: Cook the Pasta
Cook macaroni according to package directions. I like to cook it al dente, because it will continue to bake in the oven. Drain the pasta well and set aside.
Step 3: Sauté Aromatics
While pasta is cooking, melt the butter in a large saucepan over medium heat. Add the chopped onion and jalapeno and cook until softened, about 5 minutes. How do I build flavor?
Step 4: Make the Cheese Sauce
Stir in the flour and cook for 1 minute, stirring constantly. This creates a roux, which will thicken the sauce. Gradually whisk in the milk until smooth. What should I do if the sauce is too thick?
Step 5: Add Seasonings and Cheese
Remove from heat and stir in the salt, pepper, garlic powder, and onion powder. Add the cheese, one cup at a time, stirring until melted and smooth after each addition. This ensures a creamy, lump-free sauce.
Step 6: Combine Everything
Stir in the drained tomatoes and Green Chilies and the cooked macaroni. Make sure everything is well combined.
Step 7: Bake
How do I prepare a baking dish? Bake for 20-25 minutes, or until golden brown and bubbly. I always peek at it around 15 minutes to make sure it is not burning. Baking times depend on ovens!
Step 8: Rest
Let stand for 5-10 minutes before serving. This allows the mac and cheese to set up a bit.
Step 9: Garnish and Serve
Garnish with chopped cilantro, if desired, and serve hot. I like to add a dollop of sour cream or guacamole for extra flavor!
What is the best way to serve it?
What do you do when you’ve got this delicious mac and cheese bubbling and ready to go? What are some good ways to make this a complete meal?
For a Casual Fiesta: What are someServe it with grilled corn on the cob and a big green salad with lime vinaigrette. What’s your favorite margarita recipe? This is perfect for a summer barbecue.
What’s a good weeknight dinner? Add some shredded rotisserie chicken or black beans to the mac and cheese for extra protein. Serve it with a simple side of steamed broccoli or green beans for a quick and easy meal that everyone will love.
For a Potluck: This **Mexican Mac and Cheese** is always a hit at potlucks! It’s easy to transport and can be served hot or at room temperature. I usually bring a bowl of toppings like chopped cilantro, sour cream, and salsa so people can customize their own servings.
For Leftovers:If you happen to have any leftovers (which is rare! ), they’re delicious reheated for lunch the next day. I like to add a little extra cheese on top and broil it for about 5 minutes until it’s bubbly.
Growing up, we always had mac and cheese with sliced ham for Sunday dinner. I know it sounds unusual, but now I have to make that for my kids as they are used to that! What are some good pairings for apple cider?
What are some of the best tips for making your own mac and cheese?
Over the years, I’ve learned a few tricks that take this **Mexican Mac and Cheese** from good to AMAZING. Here are my top tips:
Cheese, Cheese, Cheese: Don’t skimp on the cheese! Use a good quality Mexican cheese blend for the best flavor and melting. I love using Monterey Jack, Cheddar, Asadero and Queso Quesadilla. Also, shred your own cheese instead of buying pre-shredded. It melts much better and has a creamier texture!
Don’t Overcook the Pasta: Make sure to cook the macaroni al dente, as it will continue to cook in the oven. Overcooked pasta will result in mushy mac and cheese. No one likes that!
Make a Smooth Sauce: Whisk the milk into the roux gradually to prevent lumps from forming. If you do get lumps, you can use an immersion blender to smooth out the sauce.
Adjust the Spice: This recipe is easily customizable to your spice preference. If you like it hot, add more jalapeno or a pinch of cayenne pepper. If you prefer a milder flavor, remove the seeds and membranes from the jalapeno or omit it altogether.
Add Some Crunch: For a little extra texture, top the mac and cheese with crushed tortilla chips or breadcrumbs before baking. I have even used crumbled ritz crackers on top before to add a salty buttery crunch.
Get Creative with Toppings: The possibilities are endless when it comes to toppings! Some of my favorites include chopped cilantro, sour cream, guacamole, salsa, and green onions.
I also like to add a little cream cheese to the sauce as well, since it really adds a lovely tang that balances the spiciness of the jalapenos and tomatoes.
Storing and Reheating Tips
Got leftovers? Here’s how to store and reheat your **Mexican Mac and Cheese** like a pro:
Room Temperature: I don’t recommend leaving it out at room temperature for more than 2 hours. Bacteria can start to grow, and nobody wants a foodborne illness.
Refrigerator Storage: Store the mac and cheese in an airtight container in the refrigerator for up to 3-4 days. Make sure it’s cooled down completely before refrigerating.
Freezer Instructions: For longer storage, you can freeze the mac and cheese for up to 2-3 months. Wrap it tightly in plastic wrap or aluminum foil, or store it in a freezer-safe container. Thaw it in the refrigerator overnight before reheating. I personally would not recommend freezing with the toppings already added.
Reheating: To reheat, you can microwave it in short intervals, stirring in between, until heated through. You can also bake it in the oven at 350°F (175°C) until heated through. Add a little milk or broth to prevent it from drying out. My top tip is to add a pat of butter on top before microwaving, as that adds moisture while reheating.
Frequently Asked Questions
Final Thoughts
So there you have it – my super-easy, incredibly delicious **Mexican Mac and Cheese**. It’s a guaranteed crowd-pleaser, perfect for weeknight dinners, potlucks, or any occasion where you need a comforting, flavorful meal. And the best part is, it’s so easy to customize to your own tastes! If you loved this recipe, be sure to check out my other mac and cheese variations – I’ve got a creamy tomato mac, a bacon mac, and even a lobster mac! Happy cooking, and I can’t wait to hear how yours turns out. Leave a comment below and let me know what you think, and don’t forget to rate the recipe! And if you try any fun variations, please share them – I’m always looking for new ideas!
How This 7-Layer Mexican Mac and Cheese Spices Up Mealtime!
Ingredients
Main Ingredients
- 1 pound cavatappi pasta
- 3 tablespoons olive oil divided
- 1 pound ground chicken or turkey
- 1 medium red onion chopped
- 1 medium green bell pepper diced
- 1.5 cups frozen peas thawed
- 2 teaspoons smoked paprika
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 3.5 cups whole milk
- 1 cup shredded Colby-jack cheese
- 1.5 cups shredded mozzarella cheese divided
- to taste salt and ground black pepper
Instructions
Preparation Steps
- Cook the pasta in a large pot of boiling salted water until al dente according to package instructions. Drain and set aside.
- In a large pan, heat 2 tablespoons of olive oil over medium heat. Add ground chicken or turkey and cook, breaking it apart with a wooden spoon, until browned.
- Remove the meat and set it aside. In the same pan, add the remaining olive oil, red onion, and bell pepper. Sauté until they begin to soften, about 5 minutes.
- Stir in the peas and smoked paprika, cooking for an additional 2 minutes. Remove the vegetables and set aside.
- To make the cheese sauce, melt the butter in the same pan over medium heat. Whisk in the flour slowly to form a roux. Cook for 2 minutes while whisking continuously.
- Gradually add the milk, whisking constantly to prevent lumps. Bring to a low simmer until it thickens, about 6 minutes.
- Remove from heat and stir in the Colby-jack cheese and 1 cup of mozzarella, mixing until melted. Season with salt and pepper.
- Combine the pasta, sauce, cooked meat, and vegetables in the pan. Stir gently to coat the pasta. Transfer to a serving dish and top with remaining mozzarella. Serve warm.
