Cheesy Meximac Mexican Macaroni Cheese
Dive into bold flavors with this Cheesy Meximac Mexican Macaroni Cheese, a tantalizing twist on classic comfort food. Featuring tender elbow macaroni drenched in a creamy blend of sharp cheddar and pepper jack cheese, this dish gets a spicy kick from diced tomatoes with green chilies, ground cumin, and chili powder. Black beans and optional ground beef add heartiness, while fresh cilantro and jalapeño slices provide a burst of freshness. Finish it off with crunchy crushed tortilla chips for a delightful texture contrast. Perfect as an easy weeknight dinner or a crowd-pleasing party dish, this Mexican-inspired macaroni and cheese is ready in just 40 minutes and is sure to satisfy cravings.
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Recipe Information
Ingredients
- 400 grams Elbow macaroni
- 1 teaspoon Salt
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Pepper jack cheese, shredded
- 1 cup Canned diced tomatoes with green chilies, drained
- 1 teaspoon Ground cumin
- 1 teaspoon Chili powder
- 0.5 teaspoon Paprika
- 250 grams Ground beef (optional)
- 1 cup Black beans, drained and rinsed
- 0.25 cup Fresh cilantro, chopped
- 1 Jalapeño, sliced (optional)
- 1 cup Tortilla chips, crushed (optional for topping)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
In a medium saucepan, heat the butter over medium heat until melted. Add the flour and whisk continuously for 1-2 minutes to make a smooth roux.
Gradually pour in the milk while whisking to avoid lumps. Continue cooking for 4-5 minutes, stirring constantly, until the mixture thickens.
Lower the heat and stir in the shredded sharp cheddar cheese and pepper jack cheese. Keep stirring until smooth and creamy.
Add the canned diced tomatoes with green chilies, ground cumin, chili powder, and paprika to the cheese sauce. Stir to combine.
If using ground beef, cook it in a skillet over medium heat until browned and fully cooked. Drain any excess fat.
In a large mixing bowl or the pot used to cook the macaroni, combine the cooked macaroni, cheese sauce, black beans, and ground beef (if using). Mix well to coat everything evenly.
Transfer the mixture to a large serving dish or individual bowls. Top with chopped cilantro, sliced jalapeño (if using), and a sprinkle of crushed tortilla chips for added crunch.
Serve hot and enjoy your Cheesy Meximac Mexican Macaroni Cheese!
Nutrition Facts
Calories |
5285 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 263.5 g | 338% | |
| Saturated Fat | 133.9 g | 670% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 752 mg | 251% | |
| Sodium | 5944 mg | 258% | |
| Total Carbohydrate | 503.2 g | 183% | |
| Dietary Fiber | 45.4 g | 162% | |
| Total Sugars | 57.0 g | ||
| Protein | 233.2 g | 466% | |
| Vitamin D | 10.3 mcg | 51% | |
| Calcium | 3602 mg | 277% | |
| Iron | 33.0 mg | 183% | |
| Potassium | 3495 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
