Fiesta Mac
Get ready to spice up your dinner routine with Fiesta Mac—a vibrant twist on classic mac and cheese that delivers bold Southwestern flavors in every bite. This creamy, flavor-packed dish starts with tender elbow macaroni smothered in a luscious three-cheese sauce made with sharp cheddar, Monterey Jack, and cream cheese, then kicked up a notch with diced tomatoes and green chilies, ground cumin, and chili powder. Packed with hearty black beans, sweet corn, and optional shredded chicken, this recipe is a complete meal that’s as satisfying as it is easy to make. Garnish with fresh cilantro, sliced green onions, and creamy avocado for a pop of color and flavor, or add a crunchy finish with crushed tortilla chips. Perfect for weeknight dinners or feeding a crowd, Fiesta Mac combines comfort food with zesty Tex-Mex flair that the whole family will love.
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2.5 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 oz cream cheese
- 10 oz diced tomatoes with green chilies (drained)
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 cup cooked shredded chicken (optional)
- 1 cup black beans (rinsed and drained)
- 1 cup corn kernels (fresh, frozen, or canned)
- 0.25 cup sliced green onions
- 0.25 cup chopped fresh cilantro
- 1 medium diced avocado (optional)
- 0.5 cup crushed tortilla chips (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 large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly, to form a roux.
Gradually whisk in the milk, stirring constantly to prevent lumps. Cook for 3-4 minutes until the mixture thickens slightly.
Reduce the heat to low and stir in the shredded cheddar cheese, Monterey Jack cheese, and cream cheese until fully melted and smooth.
Add the diced tomatoes with green chilies, ground cumin, chili powder, salt, and black pepper. Stir well to combine.
If using, fold in the cooked shredded chicken, black beans, and corn kernels. Let the mixture heat through for 2-3 minutes.
Add the cooked macaroni to the cheese mixture, stirring to coat the pasta evenly.
Remove from heat and transfer to a serving dish. Garnish with sliced green onions, chopped cilantro, and diced avocado, if desired. For extra crunch, sprinkle with crushed tortilla chips.
Serve immediately and enjoy your Fiesta Mac!
Nutrition Facts
Calories |
854 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 861 mg | 37% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 10.1 g | ||
| Protein | 43.3 g | 87% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 593 mg | 46% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 762 mg | 16% | |
*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.
