Mexican Mac and Cheese

Why You’ll Love This Recipe

This isn’t your average mac and cheese. It combines the creamy, comforting texture you love with a delicious kick of flavor. It’s versatile—serve it as a side dish, or load it up with protein and turn it into a main. Plus, it’s easy to customize based on how spicy you like it. One pot, one bake, and a whole lot of cheesy, spicy goodness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Elbow macaroni or pasta of choice
• Butter
• All-purpose flour
• Milk
• Shredded cheddar cheese
• Pepper jack or Monterey Jack cheese
• Cream cheese (optional, for extra creaminess)
• Canned diced green chilies or jalapeños
• Salsa or Rotel (diced tomatoes with green chilies)
• Taco seasoning or a mix of chili powder, cumin, and paprika
• Salt
• Black pepper
• Optional: cooked chorizo, ground beef, or shredded chicken
• Optional toppings: crushed tortilla chips, cilantro, sliced jalapeños, sour cream

Directions

1. Cook the pasta in salted boiling water until al dente. Drain and set aside.
2. In a large saucepan, melt butter over medium heat. Stir in the flour and cook for 1–2 minutes to form a roux.
3. Slowly whisk in the milk, stirring constantly until the sauce thickens (about 3–5 minutes).
4. Reduce heat and stir in cheddar, pepper jack, and cream cheese (if using) until melted and smooth.
5. Add salsa, green chilies, and taco seasoning. Stir to combine.
6. Fold in the cooked pasta and optional cooked meat. Mix until fully coated.
7. Pour into a greased baking dish and top with extra cheese and crushed tortilla chips if desired.
8. Bake at 375°F (190°C) for 20–25 minutes, or until bubbly and golden on top.
9. Garnish with fresh cilantro, jalapeños, or sour cream. Serve hot.

Servings and timing

This recipe serves 6 to 8 people. Prep time is about 15 minutes, and baking takes 20–25 minutes. Total time: approximately 40 minutes.

Variations

• Add cooked chorizo, taco-seasoned beef, or shredded chicken for a protein boost.
• Use chipotle peppers in adobo sauce for smoky heat.
• Swap in black beans or corn for a meatless version.
• Add sautéed onions and bell peppers for extra texture and flavor.
• Make it gluten-free by using GF pasta and flour alternatives.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F (175°C) oven until hot and bubbly. Add a splash of milk when reheating to maintain creaminess. Freezing is possible, but the texture may change slightly.

FAQs

Can I make Mexican mac and cheese ahead of time?

Yes, assemble everything ahead of time and refrigerate before baking. Bake just before serving.

What kind of pasta works best?

Elbow macaroni is traditional, but shells, rotini, or penne all work well to hold the sauce.

Is it spicy?

It can be! Adjust the spice level by controlling the amount of jalapeños, salsa, or taco seasoning you use.

Can I skip the baking step?

Yes, you can serve it straight from the stovetop for a quicker version—just skip the topping.

What cheese melts best for this recipe?

Cheddar and pepper jack melt well and bring bold flavor. Monterey Jack or Colby also work great.

Can I make it dairy-free?

Yes, use plant-based milk, vegan butter, and dairy-free cheese alternatives.

How do I make it extra creamy?

Add a few ounces of cream cheese and a splash of heavy cream to the cheese sauce.

What proteins pair well with this?

Chorizo, ground beef, grilled chicken, or even pulled pork work wonderfully.

Can I freeze it?

Yes, freeze it after baking and cooling. Wrap tightly and reheat in the oven from frozen or thaw overnight.

What toppings work best?

Crushed tortilla chips, green onions, cilantro, jalapeños, sour cream, or avocado slices add great flavor and texture.

Conclusion

Mexican mac and cheese is a fiery, cheesy mashup that’s sure to satisfy comfort food cravings with a south-of-the-border twist. Whether you make it for a casual weeknight dinner or bring it to a party, this flavorful dish is bound to be a hit. Creamy, spicy, and totally crave-worthy—it’s mac and cheese like you’ve never had before.

Mexican Mac and Cheese

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A zesty twist on classic mac and cheese with Mexican-inspired flavors like jalapeños, salsa, taco seasoning, and melty cheeses. Creamy, cheesy, and perfect as a main or side dish.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6–8 servings
• Category: Main Dish
• Method: Baking
• Cuisine: Mexican-American
• Diet: Vegetarian

Ingredients

• 12 oz elbow macaroni (or pasta of choice)
• 3 tbsp butter
• 3 tbsp all-purpose flour
• 3 cups milk
• 2 cups shredded cheddar cheese
• 1 cup shredded pepper jack or Monterey Jack cheese
• 4 oz cream cheese (optional)
• 1 can (4 oz) diced green chilies or jalapeños
• 1 cup salsa or 1 can Rotel (diced tomatoes with green chilies)
• 2 tbsp taco seasoning (or mix of chili powder, cumin, and paprika)
• 1 tsp salt
• 1/2 tsp black pepper
• Optional: 1 cup cooked chorizo, ground beef, or shredded chicken
• Optional toppings: 1/2 cup crushed tortilla chips, cilantro, jalapeño slices, sour cream

Cook Mode Prevent your screen from going dark

Instructions

1. Cook pasta in salted boiling water until al dente. Drain and set aside.
2. In a saucepan, melt butter over medium heat. Stir in flour and cook 1–2 minutes to form a roux.
3. Whisk in milk gradually, simmering 3–5 minutes until thickened.
4. Reduce heat and stir in cheddar, pepper jack, and cream cheese until smooth.
5. Add salsa, green chilies, taco seasoning, salt, and pepper. Stir to combine.
6. Fold in cooked pasta and optional protein until evenly coated.
7. Transfer to a greased baking dish. Top with extra cheese and crushed tortilla chips if desired.
8. Bake at 375°F (190°C) for 20–25 minutes until bubbly and golden.
9. Garnish with cilantro, jalapeños, or sour cream before serving.

Notes

• Adjust spice level by adding or reducing jalapeños, salsa, or taco seasoning.
• Skip baking for a quicker stovetop version.
• Use gluten-free pasta and flour for a GF option.
• For extra creaminess, add more cream cheese or a splash of heavy cream.

Nutrition

• Serving Size: 1 cup
• Calories: 420
• Sugar: 5g
• Sodium: 720mg
• Fat: 23g
• Saturated Fat: 12g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 3g
• Protein: 17g
• Cholesterol: 55mg