Mexican Mac Cheese
Spice up your comfort food game with this Mexican Mac and Cheese, a fusion of creamy, cheesy indulgence paired with bold, south-of-the-border flavors! This easy-to-make recipe features tender elbow macaroni coated in a rich sauce made with sharp cheddar and Monterey Jack cheeses, infused with the heat of diced jalapeños and zesty spices like chili powder and cumin. Succulent crumbled chorizo and juicy diced tomatoes add bursts of flavor, while a crispy topping of crushed tortilla chips (optional) provides the perfect crunch. Ready in just 40 minutes, this crowd-pleaser is ideal for weeknight dinners or game-day gatherings. Garnished with fresh cilantro, it’s a vibrant, irresistible twist on a classic mac and cheese recipe that will leave everyone asking for seconds!
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Recipe Information
Ingredients
- 12 ounces Elbow macaroni
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 3 cups Whole milk
- 2 cups Shredded sharp cheddar cheese
- 1 cup Shredded Monterey Jack cheese
- 1 cup Cooked and crumbled chorizo
- 2 tablespoons Diced jalapeños (fresh or pickled, seeds removed for less heat)
- 1 cup Diced tomatoes (drained)
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Crushed tortilla chips (optional, for topping)
- 2 tablespoons Fresh cilantro (chopped, for garnishing)
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 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk, ensuring no lumps form. Cook for 3-4 minutes, stirring constantly, until the mixture thickens.
Reduce the heat to low and slowly add the shredded cheddar and Monterey Jack cheeses, one handful at a time. Stir until the cheese is fully melted and the sauce is smooth.
Stir in the cooked chorizo, diced jalapeños, diced tomatoes, chili powder, cumin, garlic powder, salt, and black pepper. Mix well to combine.
Add the cooked macaroni to the cheese sauce, stirring until the pasta is evenly coated.
Transfer the mac and cheese to a greased 9x13-inch baking dish. If desired, sprinkle crushed tortilla chips over the top for added crunch.
Bake in a preheated oven at 375°F (190°C) for 15 minutes, until the top is lightly golden and bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with chopped cilantro before serving.
Serve warm and enjoy your Mexican Mac & Cheese!
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1074 mg | 47% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.3 g | ||
| Protein | 31.3 g | 63% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 579 mg | 45% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 444 mg | 9% | |
*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.
