Tex Mex Mac Chz
Get ready to spice up your weeknight dinner with this irresistible Tex Mex Mac Chz! This hearty, flavor-packed twist on classic mac and cheese combines creamy cheddar, pepper jack, and cream cheese with bold Tex-Mex favorites like diced tomatoes with green chilies, black beans, corn, and optional chorizo or ground beef. A savory blend of chili powder, cumin, and paprika takes the cheese sauce to the next level, while optional toppings like pickled jalapeños, green onions, and fresh cilantro add a burst of color and zest. Whether baked to golden perfection or served straight from the stovetop, this Tex Mex mac and cheese is the perfect comfort dish for family dinners, potlucks, or game day gatherings. Ready in just 45 minutes, it’s a crowd-pleasing meal that combines creamy indulgence with a zesty kick!
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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 Cheddar cheese, shredded
- 1 cup Pepper jack cheese, shredded
- 4 ounces Cream cheese, softened
- 10 ounces Canned diced tomatoes with green chilies, drained
- 1 cup Cooked ground beef or chorizo (optional)
- 1 cup Black beans, rinsed and drained
- 1 cup Frozen corn, thawed
- 1 teaspoon Chili powder
- 1 teaspoon Cumin
- 1 teaspoon Paprika
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Pickled jalapeños (optional), chopped
- 2 tablespoons Green onions, sliced (optional, for garnish)
- 2 tablespoons Cilantro, chopped (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package directions 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 until golden and bubbly, stirring constantly.
Gradually pour in the milk, whisking constantly to avoid lumps. Continue to cook on medium heat until the mixture thickens, about 5 minutes.
Reduce the heat to low and stir in the shredded cheddar cheese, pepper jack cheese, and cream cheese. Stir until smooth and creamy.
Add the diced tomatoes with green chilies, black beans, corn, and cooked ground beef or chorizo (if using). Stir to combine.
Season the sauce with chili powder, cumin, paprika, garlic powder, salt, and black pepper. Adjust seasoning to taste.
Fold in the cooked macaroni and gently stir until the pasta is fully coated with the cheese sauce.
Optional: Transfer the mixture to a greased baking dish, top with additional cheese, and broil for 3–5 minutes until golden and bubbly on top.
Serve warm, topped with pickled jalapeños, green onions, and cilantro if desired.
Nutrition Facts
Calories |
799 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.0 g | 55% | |
| Saturated Fat | 25.1 g | 126% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 137 mg | 46% | |
| Sodium | 1062 mg | 46% | |
| Total Carbohydrate | 69.4 g | 25% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 11.5 g | ||
| Protein | 37.9 g | 76% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 600 mg | 46% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 681 mg | 14% | |
*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.
