Salsa Macaroni and Cheese
Elevate your comfort food game with this irresistible Salsa Macaroni and Cheese recipe, a zesty twist on a classic favorite. This creamy, velvety mac and cheese combines tender macaroni with a rich cheese sauce made from sharp cheddar and Monterey Jack, perfectly balanced with your salsa of choice—mild, medium, or fiery hot. The addition of crushed tortilla chips on top lends a delightful crunch, while a sprinkle of fresh cilantro adds a pop of freshness. Ready in just 30 minutes, this dish is perfect as a weeknight dinner or a crowd-pleasing side. Whether you’re craving smoky paprika undertones or a cheesy Mexican-inspired flair, this quick and easy recipe delivers bold flavors the whole family will love.
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Recipe Information
Ingredients
- 2 cups macaroni pasta
- 4 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups sharp cheddar cheese (shredded)
- 1 cup Monterey Jack cheese (shredded)
- 1 cup salsa (mild, medium, or hot, to taste)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.25 teaspoons paprika (optional)
- 0.5 cup tortilla chips (crushed, optional for topping)
- 2 tablespoons fresh cilantro (chopped, optional for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the macaroni pasta according to package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the milk, whisking constantly to ensure there are no lumps. Continue cooking until the mixture thickens, about 4-5 minutes.
Reduce the heat to low and stir in the shredded cheddar and Monterey Jack cheeses a handful at a time, ensuring each addition melts before adding the next.
Once the cheese sauce is smooth, stir in the salsa. Taste and adjust seasoning by adding salt, black pepper, and paprika if desired.
Add the cooked macaroni pasta to the cheese sauce and gently stir to combine, ensuring all the pasta is coated evenly.
Serve immediately or transfer the mixture to a baking dish, sprinkle crushed tortilla chips over the top, and broil in the oven for 2-3 minutes until golden and crispy.
Garnish with fresh cilantro before serving, if desired.
Nutrition Facts
Calories |
988 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 28.8 g | 144% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 1150 mg | 50% | |
| Total Carbohydrate | 101.4 g | 37% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 11.6 g | ||
| Protein | 40.7 g | 81% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 794 mg | 61% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 601 mg | 13% | |
*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.
