Mexican Macaroni and Cheese
Get ready to elevate comfort food to a whole new level with this irresistible Mexican Macaroni and Cheese! This creamy, bold twist on a classic features tender elbow macaroni coated in a velvety cheese sauce made with sharp cheddar, zesty pepper jack, and rich cream cheese. A hint of spice from diced jalapeños and green chilies, along with smoky cumin and paprika, gives this dish its signature Tex-Mex flair. For added crunch, top it with crushed tortilla chips and broil until golden perfection. Garnished with fresh cilantro, this crowd-pleasing recipe is an ideal weeknight dinner or potluck star. Perfect for fans of cheesy, spicy comfort food, this Mexican-inspired macaroni and cheese is ready to wow your taste buds!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 4 oz cream cheese
- 2 jalapeños, diced (seeds removed for less heat)
- 4 oz canned diced green chilies
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup tortilla chips, crushed (optional, for garnish)
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until the mixture is golden and bubbly.
Gradually whisk in the milk, about 1/2 cup at a time, making sure no lumps form. Continue to whisk until the sauce thickens, about 4-5 minutes.
Lower the heat to medium-low. Stir in the shredded cheddar cheese, pepper jack cheese, and cream cheese. Keep stirring until all the cheese is melted and the sauce is smooth.
Add the diced jalapeños, canned green chilies, cumin, paprika, salt, and black pepper. Stir well to combine and taste the sauce. Adjust seasoning if needed.
Add the cooked macaroni to the cheese sauce. Stir until the pasta is evenly coated.
Optional for extra texture: Transfer the macaroni and cheese to a greased baking dish. Top with crushed tortilla chips and broil in the oven for 2-3 minutes, or until golden and crispy.
Garnish with chopped cilantro before serving, if desired.
Serve immediately and enjoy your flavorful Mexican Macaroni and Cheese!
Nutrition Facts
Calories |
4341 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 240.7 g | 309% | |
| Saturated Fat | 139.0 g | 695% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 688 mg | 230% | |
| Sodium | 5866 mg | 255% | |
| Total Carbohydrate | 381.1 g | 139% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 57.0 g | ||
| Protein | 172.9 g | 346% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 3535 mg | 272% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 1764 mg | 38% | |
*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.
