Tex Mex Macaroni and Cheese
Dive into a bold fusion of comfort and spice with Tex Mex Macaroni and Cheese, the ultimate crowd-pleaser for dinner or potluck gatherings! This hearty dish combines creamy, gooey cheddar and Monterey Jack cheese with smoky spices like chili powder and cumin for a flavorful twist on a classic favorite. Packed with shredded chicken, black beans, vibrant corn, and zesty diced tomatoes with green chilies, every bite bursts with Tex-Mex flair. Topped with optional cilantro and jalapeños for an extra kick, this baked macaroni masterpiece is irresistibly cheesy, satisfying, and ready in just under an hour. Perfect for busy weeknights or when you’re craving a comforting, family-friendly meal that stands out.
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Recipe Information
Ingredients
- 12 oz Elbow macaroni
- 3 tbsp Unsalted butter
- 3 tbsp All-purpose flour
- 3 cups Whole milk
- 2 cups Sharp cheddar cheese, shredded
- 1 cup Monterey Jack cheese, shredded
- 4 oz Cream cheese, softened
- 10 oz Canned diced tomatoes with green chilies, drained
- 2 cups Cooked chicken breast, shredded
- 1 cup Black beans, drained and rinsed
- 1 cup Corn kernels, fresh, frozen, or canned (drained)
- 2 tsp Chili powder
- 1 tsp Ground cumin
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 0.5 tsp Salt
- 0.25 tsp Black pepper
- 2 tbsp Chopped fresh cilantro (optional, for garnish)
- 1 piece Sliced jalapeños (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the elbow macaroni 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, to form a roux.
Gradually whisk in the milk, a little at a time, ensuring that no lumps form. Cook the mixture for 3-4 minutes, stirring frequently, until it begins to thicken.
Reduce the heat to low and add the shredded cheddar cheese, Monterey Jack cheese, and cream cheese. Stir until the cheese is fully melted and the sauce is smooth.
Stir in the chili powder, cumin, garlic powder, onion powder, salt, and black pepper to the cheese sauce. Mix well to incorporate the spices.
Add the drained diced tomatoes with green chilies, shredded chicken, black beans, and corn to the cheese sauce. Stir until everything is evenly combined.
Fold the cooked macaroni into the sauce, ensuring all the pasta is coated evenly.
Preheat your oven to 375°F (190°C). Transfer the macaroni mixture to a greased 9x13-inch baking dish.
Optional: For a crispy topping, sprinkle additional shredded cheese over the top or add breadcrumbs.
Bake in the preheated oven for 15-20 minutes, or until the top is bubbly and slightly golden.
Remove from the oven and let it cool slightly before serving.
Garnish with chopped fresh cilantro and sliced jalapeños, if desired.
Nutrition Facts
Calories |
5188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 235.1 g | 301% | |
| Saturated Fat | 132.2 g | 661% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 5127 mg | 223% | |
| Total Carbohydrate | 431.0 g | 157% | |
| Dietary Fiber | 41.0 g | 146% | |
| Total Sugars | 71.7 g | ||
| Protein | 339.9 g | 680% | |
| Vitamin D | 10.0 mcg | 50% | |
| Calcium | 3667 mg | 282% | |
| Iron | 29.6 mg | 164% | |
| Potassium | 4512 mg | 96% | |
*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.
