There’s something utterly comforting about a gooey, cheesy bowl of pasta, and this Mexican Mac and Cheese Recipe brings a fiesta of flavors right to your table. Imagine tender macaroni enveloped in a creamy, spiced cheese sauce, contrasted by bursts of sweet corn and the kick of green chilies. This isn’t just your average mac – thanks to chorizo (or ground beef), familiar Tex-Mex spices, and a blanket of melty cheese, you have a family-friendly main that’s big on both flavor and fun. It’s fast, packed with color, and truly irresistible.

Mexican Mac and Cheese Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for this Mexican Mac and Cheese Recipe is simple yet thoughtfully crafted. Every component, from the pasta to the seasonings, plays an important role in making the final dish bold, creamy, and perfectly Tex-Mex. Here’s what you’ll need and why each element matters:

Elbow macaroni: Classic shape that soaks up all the saucy goodness and delivers the perfect bite every time.
Olive oil: Used to sauté and brown your meat, olive oil adds richness and helps everything start off sizzling.
Ground beef or chorizo: For a savory, slightly spicy protein that transforms this from side dish to hearty main.
Onion: Chopped onion brings sweetness and depth to the meat mixture, setting a delicious base.
Garlic: A couple of minced cloves add an unmistakable aroma and a pop of flavor that brightens the whole dish.
Chili powder: This brings gentle heat and the essence of classic Mexican flavors.
Cumin: Earthy and warm, cumin rounds out the spice profile beautifully.
Smoked paprika: Gives a subtle smokiness and a hint of color that elevates both the taste and look.
Salt: Just enough to wake up every ingredient – don’t skip it!
Diced tomatoes with green chilies: Using a can like Rotel gives you tang, heat, and a touch of acidity.
Corn kernels: Sweet little pops of golden color and crunch are key for a fun, summery texture.
Shredded Mexican cheese blend: Melts effortlessly and delivers that signature gooey factor.
Cream cheese: A couple spoonfuls make your cheese sauce extra luscious and smooth.
Milk: Helps thin the sauce and keeps every forkful creamy rather than stodgy.
Chopped cilantro and sliced jalapeños (optional): For a fresh, zesty finish and, if you like, a little extra heat.

How to Make Mexican Mac and Cheese Recipe

Step 1: Cook the Macaroni

Start by cooking your elbow macaroni according to the package instructions until it’s perfectly al dente. Be sure not to overcook, since the pasta will soak up more sauce later. Once it’s done, drain well and set it aside so it’s ready when everything comes together.

Step 2: Brown the Meat

Heat the olive oil in a big skillet over medium. Add your ground beef or chorizo and cook, breaking it up with a spoon, until it’s nice and browned. If you’re using chorizo, it’ll naturally release some oil, boosting the flavor even more.

Step 3: Sauté the Aromatics

Add the finely chopped onion and minced garlic to the meat in the skillet. Let them cook for 2 to 3 minutes, stirring often, until the onions are soft and the kitchen smells absolutely amazing.

Step 4: Spice It Up

Now comes the flavor bomb! Sprinkle in the chili powder, cumin, smoked paprika, and salt. Stir well so every bit of meat and onion gets coated in these warming spices. You’ll see and smell the transformation instantly.

Step 5: Add the Veggies

Pour in the diced tomatoes with green chilies (juice and all) and the corn kernels. Let everything simmer for another 2 to 3 minutes so the flavors blend together and the sauce thickens slightly.

Step 6: Make It Creamy

Turn the heat to low and stir in the cream cheese and milk. Keep stirring until the cream cheese melts completely and the mixture turns creamy and inviting. Get ready – this is what dreams are made of!

Step 7: Stir in Pasta & Cheese

Add the cooked macaroni to the skillet along with the shredded Mexican cheese blend. Stir everything together gently until the cheese has melted and all the pasta is enveloped in that irresistibly cheesy, spiced sauce.

Step 8: Garnish and Serve

If you love a pop of color and a little extra zing, scatter chopped cilantro and sliced jalapeños over the top. Now dig in while it’s piping hot – every cheesy, saucy forkful is pure joy.

How to Serve Mexican Mac and Cheese Recipe

Garnishes

A finishing flourish can make your Mexican Mac and Cheese Recipe look and taste extra special. Chopped cilantro adds freshness, while sliced jalapeños lend color and a spicy kick. For a touch of richness, try a dollop of sour cream or crumbled queso fresco on top.

Side Dishes

Pair your mac with a crisp green salad, zesty Mexican street corn, or even some crunchy tortilla chips for scooping. If hosting friends, a big batch of guacamole and fresh salsa always rounds things out and complements the dish beautifully.

Creative Ways to Present

Bring out your inner chef by serving the mac piped into baked bell pepper halves or as a filling for taco shells! For parties, portion the Mexican Mac and Cheese Recipe into individual ramekins, top each with extra cheese, and let them bake until bubbly and golden.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Mac and Cheese Recipe keeps well and actually tastes even better the next day when the flavors have had more time to mingle. Store in an airtight container in the refrigerator for up to 3 days so you can enjoy an effortless second helping.

Freezing

Simply cool the mac and cheese completely, then freeze individual portions or the whole batch in a freezer-safe container. It’ll keep its texture and flavor for up to 2 months. Thaw overnight in the fridge before reheating for best results.

Reheating

To reheat, place the desired amount in a saucepan with a splash of milk, stirring gently over low heat until warmed through and creamy again. You can also microwave in short bursts, stirring between each, to restore that perfect velvety texture.

FAQs

Can I make this Mexican Mac and Cheese Recipe vegetarian?

Absolutely! Just leave out the meat and consider adding black beans, sautéed bell peppers, or extra corn. The cheese and spices still deliver bold, irresistible flavor without any meat needed.

What’s the best cheese to use if I don’t have a Mexican blend?

No worries – shredded cheddar, Monterey jack, or even pepper jack work beautifully. You can mix and match based on what’s in your fridge for a gooey, melty result.

Is it spicy? How can I make it hotter or milder?

The base recipe has a gentle warmth, but you’re in control! For extra heat, use hot diced tomatoes, add red pepper flakes, or extra jalapeños. For a milder version, stick with mild Rotel and skip the optional jalapeños.

Can I bake this Mexican Mac and Cheese Recipe instead of just stovetop?

Yes, and it’s delicious! After mixing everything together, pour into a baking dish, sprinkle on a little extra cheese, and bake at 375°F until bubbly and golden. This adds a lovely crust and some extra heft.

How can I make this ahead for a party?

Make the dish up through Step 7, then cover and chill. When ready to serve, reheat gently on the stove or in the oven with a bit of added milk, then finish with your garnishes right before calling everyone to the table.

Final Thoughts

If you’re hunting for a weeknight dinner that’s bursting with flavor and guaranteed to be a crowd-pleaser, the Mexican Mac and Cheese Recipe is here to steal the show. Don’t wait—get your ingredients ready, and let this cozy, cheesy creation become your new comfort classic!

Mexican Mac and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 9 reviews

Author: Emma
Total Time: 30 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Mexican Mac and Cheese recipe combines the flavors of a classic mac and cheese with a Tex-Mex twist. Creamy, cheesy, and slightly spicy, this dish is a crowd-pleaser that’s easy to make and perfect for a cozy dinner.

Ingredients

Scale

Mac and Cheese:

12 ounces elbow macaroni
1 tablespoon olive oil
1/2 pound ground beef or chorizo
1/2 cup onion, finely chopped
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1 (10-ounce) can diced tomatoes with green chilies (like Rotel)
1/2 cup corn kernels
1 cup shredded Mexican cheese blend
2 tablespoons cream cheese
1/2 cup milk

Garnish:

Chopped cilantro
Sliced jalapeños

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Instructions

Cook the elbow macaroni: Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
Sauté the beef or chorizo: In a large skillet over medium heat, cook the ground beef or chorizo until browned. Add onion and garlic, sauté until soft.
Season and simmer: Stir in chili powder, cumin, smoked paprika, and salt. Add diced tomatoes with green chilies and corn, simmer for 2–3 minutes.
Add cheese: Reduce heat, stir in cream cheese and milk until smooth. Add cooked pasta and shredded cheese, stir until melted.
Garnish and serve: Garnish with cilantro and jalapeños, serve hot.