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
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.
Notes
- For extra heat, use hot diced tomatoes or add crushed red pepper flakes.
- Swap in black beans for corn or use ground turkey for a leaner version.
- This dish can be baked with extra cheese on top for a bubbly, golden finish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 460
- Sugar: 5g
- Sodium: 540mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 60mg
