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Mexican Mac and Cheese

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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.

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

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

Find it online: https://thefamilycooking.com/mexican-mac-and-cheese/