Salsa Spiked Macaroni and Cheese
Transform your favorite comfort food with a zesty twist in this irresistible Salsa Spiked Macaroni and Cheese. Creamy sharp cheddar and Monterey Jack cheese blend seamlessly with the vibrant kick of your favorite salsa—whether mild, medium, or hot—for a flavor-packed dish that’s anything but ordinary. A golden, crunchy panko breadcrumb topping adds the perfect textural contrast, while a touch of paprika and fresh cilantro (optional) elevate every bite. Ready in just 45 minutes, this easy baked macaroni and cheese recipe is ideal for weeknight dinners or a shareable side dish at gatherings. Indulge in the ultimate fusion of creamy, cheesy decadence and bold, Southwestern-inspired flair!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup salsa (mild, medium, or hot, your choice)
- 1 tsp salt
- 0.5 tsp ground black pepper
- 0.5 tsp paprika
- 1 cup panko breadcrumbs
- 2 tbsp olive oil
- 2 tbsp chopped fresh cilantro (optional)
Instructions
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to the 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 1-2 minutes, stirring constantly, until the mixture is golden and bubbling.
Gradually whisk in the milk and heavy cream, ensuring there are no lumps. Cook the mixture, stirring frequently, until thickened, about 3-4 minutes.
Reduce the heat to low and stir in the cheddar cheese and Monterey Jack cheese until melted and smooth.
Add the salsa, salt, black pepper, and paprika to the cheese sauce. Stir until well combined.
Pour the cooked macaroni into the cheese sauce and gently fold until the pasta is fully coated.
Preheat the oven to 375°F (190°C). Grease a 9x13-inch baking dish with a light layer of butter or cooking spray.
Transfer the macaroni and cheese mixture to the prepared baking dish, spreading it out evenly.
In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the top of the macaroni and cheese.
Bake in the preheated oven for 20 minutes, or until the top is golden brown and crispy.
Remove from the oven and let cool for 5 minutes. Garnish with chopped fresh cilantro, if desired, and serve warm.
Nutrition Facts
Calories |
3415 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.9 g | 358% | |
| Saturated Fat | 157.8 g | 789% | |
| Polyunsaturated Fat | 3.2 g | ||
| Cholesterol | 765 mg | 255% | |
| Sodium | 6706 mg | 292% | |
| Total Carbohydrate | 109.5 g | 40% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 37.9 g | ||
| Protein | 114.2 g | 228% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 3103 mg | 239% | |
| Iron | 5.9 mg | 33% | |
| Potassium | 1600 mg | 34% | |
*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.
