Mexican Macaroni and Cheese
Get ready to elevate comfort food to a whole new level with this irresistible Mexican Macaroni and Cheese! This creamy, bold twist on a classic features tender elbow macaroni coated in a velvety cheese sauce made with sharp cheddar, zesty pepper jack, and rich cream cheese. A hint of spice from diced jalapeños and green chilies, along with smoky cumin and paprika, gives this dish its signature Tex-Mex flair. For added crunch, top it with crushed tortilla chips and broil until golden perfection. Garnished with fresh cilantro, this crowd-pleasing recipe is an ideal weeknight dinner or potluck star. Perfect for fans of cheesy, spicy comfort food, this Mexican-inspired macaroni and cheese is ready to wow your taste buds!
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Ingredients
- 12 oz elbow macaroni
- 4 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 2 cups shredded cheddar cheese
- 1 cup shredded pepper jack cheese
- 4 oz cream cheese
- 2 jalapeños, diced (seeds removed for less heat)
- 4 oz canned diced green chilies
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 1 cup tortilla chips, crushed (optional, for garnish)
- 2 tbsp fresh cilantro, chopped (optional, for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package instructions until al dente. Drain and set aside.
Step 2
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for about 1 minute until the mixture is golden and bubbly.
Step 3
Gradually whisk in the milk, about 1/2 cup at a time, making sure no lumps form. Continue to whisk until the sauce thickens, about 4-5 minutes.
Step 4
Lower the heat to medium-low. Stir in the shredded cheddar cheese, pepper jack cheese, and cream cheese. Keep stirring until all the cheese is melted and the sauce is smooth.
Step 5
Add the diced jalapeños, canned green chilies, cumin, paprika, salt, and black pepper. Stir well to combine and taste the sauce. Adjust seasoning if needed.
Step 6
Add the cooked macaroni to the cheese sauce. Stir until the pasta is evenly coated.
Step 7
Optional for extra texture: Transfer the macaroni and cheese to a greased baking dish. Top with crushed tortilla chips and broil in the oven for 2-3 minutes, or until golden and crispy.
Step 8
Garnish with chopped cilantro before serving, if desired.
Step 9
Serve immediately and enjoy your flavorful Mexican Macaroni and Cheese!
Nutrition Facts
| Serving size | (1844.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 4340.9 |
| Total Fat 240.7g | 0% |
| Saturated Fat 139.0g | 0% |
| Polyunsaturated Fat 2.5g | |
| Cholesterol 688.5mg | 0% |
| Sodium 5865.9mg | 0% |
| Total Carbohydrate 381.1g | 0% |
| Dietary Fiber 18.8g | 0% |
| Total Sugars 57.0g | |
| Protein 172.9g | 0% |
| Vitamin D 346.1IU | 0% |
| Calcium 3535.3mg | 0% |
| Iron 18.1mg | 0% |
| Potassium 1764.1mg | 0% |
Source of Calories