Picture a cozy, comforting classic with a vibrant twist: that’s exactly what you get with this Mexican Mac and Cheese Recipe. Creamy, cheesy pasta meets bold Tex-Mex flavors in a dish that’s both nostalgic and adventurous. It’s loaded with sharp cheddar, pepper jack, sweet corn, hearty black beans, and a whisper of spice from jalapeños and smoky seasonings. Each bite bursts with colorful veggies and a satisfying, gooey cheese sauce. Whether you’re looking to spice up your weeknight dinners or impress friends at your next gathering, this recipe brings everyone to the table for seconds.
Ingredients You’ll Need
This ingredient list might look a little long, but every single item is easy to find and adds an essential layer of flavor, color, or texture to the final dish. It’s a symphony of pantry staples and fresh goodness that comes together for a crave-worthy Mexican Mac and Cheese Recipe.
- Elbow macaroni (12 oz): The perfect pasta shape for holding onto all that creamy, cheesy sauce.
- Olive oil (1 tablespoon): Adds richness and helps sauté the aromatics for a flavorful base.
- Onion, diced (1 small): Brings sweet, savory depth to every bite.
- Garlic, minced (2 cloves): Adds aromatic warmth and that classic allium kick.
- Jalapeño, seeded and finely chopped (1): Lends just the right amount of fresh heat, easily adjusted to your liking.
- Ground cumin (1 teaspoon): Infuses earthiness and a subtle hum that screams Tex-Mex comfort food.
- Smoked paprika (1/2 teaspoon): Provides a smoky depth for a truly irresistible flavor foundation.
- Chili powder (1/4 teaspoon): Rounds out the spice, bringing color and a touch of warmth.
- Diced tomatoes with green chiles, drained (1 can, 10 oz): Ro-Tel or similar adds tang, juiciness, and a little heat.
- Frozen corn (1/2 cup): Pops of sweetness and texture that balance the spices and cheese.
- Black beans, rinsed and drained (1/2 cup): Creamy bites of plant-based protein for a heartier meal.
- Unsalted butter (2 tablespoons): Makes a luscious, classic roux and adds buttery richness to the sauce.
- All-purpose flour (2 tablespoons): For thickening the cheese sauce to that perfect, clingy consistency.
- Whole milk (2 cups): The essential creamy base that keeps the sauce silky and irresistible.
- Shredded sharp cheddar cheese (2 cups): Classic mac and cheese flavor with a bold tang.
- Shredded pepper jack cheese (1 cup): Brings extra meltiness and a bit more heat.
- Salt and pepper to taste: For seasoning every layer, always taste and adjust to your preference.
- Chopped cilantro and sliced green onions for garnish (optional): Fresh, punchy toppings make each serving feel special.
How to Make Mexican Mac and Cheese Recipe
Step 1: Cook the Elbow Macaroni
Bring a large pot of salted water to a rolling boil and add the elbow macaroni. Cook until just al dente according to package instructions. The key is to leave the pasta slightly firm, since it’ll soak up all the cheesy flavors later. Drain the pasta well and set it aside, but don’t wash the pot—less cleanup, and you’re building layers of flavor.
Step 2: Sauté Aromatics and Veggies
In the same pot, heat the olive oil over medium. Toss in the diced onion and let it cook for about three to four minutes, until it softens up and starts smelling amazing. Stir in your minced garlic and finely chopped jalapeño and cook for one more minute. This stage fills your kitchen with those unmistakable Tex-Mex aromas and sets the stage for the bold flavors ahead.
Step 3: Spice It Up
Sprinkle in the ground cumin, smoked paprika, and chili powder. Stir the spices with the onion, garlic, and jalapeño for about 30 seconds. You’ll see the mixture turn vibrant and smell deep, earthy, and slightly smoky. This quick toast activates their flavors without burning—little detail, big reward in your Mexican Mac and Cheese Recipe.
Step 4: Add Tomatoes, Corn, and Beans
Stir in the drained diced tomatoes with green chiles, frozen corn, and black beans. Cook everything together for two to three minutes, enough to warm through and meld the flavors. Once mixed, transfer this veggie-spice mixture to a bowl and set aside so you can focus on making a dreamy cheese sauce.
Step 5: Make the Cheese Sauce
Melt the butter in the same pot over medium heat. Sprinkle in the flour and whisk constantly for a full minute to create a blonde roux. Slowly pour in the whole milk, whisking all the while, and keep stirring until the mixture thickens beautifully—about four to five minutes. Remove the pot from the heat and stir in all that sharp cheddar and pepper jack until melted and silky smooth. Taste and season to your liking.
Step 6: Bring It All Together
Return the cooked macaroni and set-aside veggie mixture back into the pot with the cheese sauce. Stir gently but thoroughly until every nook and cranny of pasta is coated in the rich, spicy, cheesy sauce. Let it sit for a minute or two so the flavors really come together, then taste one last time and adjust salt and pepper as needed. Serve hot with your favorite garnishes.
How to Serve Mexican Mac and Cheese Recipe
Garnishes
Finish your Mexican Mac and Cheese Recipe with a flourish of chopped fresh cilantro and some sliced green onions. If you’re in the mood for more, a dollop of cool sour cream, avocado slices, or a zesty squeeze of lime adds even more dimension. These garnishes don’t just look gorgeous—they highlight the creamy, spicy, and tangy notes in every serving.
Side Dishes
This mac and cheese is so hearty it can easily stand alone, but it loves company too! Serve alongside a crisp green salad tossed with citrus vinaigrette, or add a simple dish of sautéed bell peppers. For real comfort-food vibes, pair it with charred corn, Mexican street corn, or even tortilla chips for extra crunch.
Creative Ways to Present
If you’re serving a crowd, spoon the Mexican Mac and Cheese Recipe into little ramekins for individual portions, or bake it in a shallow casserole dish for that irresistible golden crust. For a fun twist, try topping it with crushed tortilla chips, or scoop into bell pepper halves and bake until bubbling. However you serve it, this crowd-pleaser instantly brightens your table.
Make Ahead and Storage
Storing Leftovers
Let leftovers cool completely before transferring to an airtight container. Pop it in the fridge, where it will keep its flavor and texture for up to four days. If you have a lot left, portion it out for quick, satisfying lunches the next day—it reheats like a dream!
Freezing
Mexican Mac and Cheese Recipe can be frozen, but for best results, cool it and portion into freezer-safe containers. It will keep well for up to two months. Thaw overnight in the fridge to preserve the creamy texture and prevent the sauce from separating.
Reheating
Gently reheat in the microwave or in a saucepan over low heat, stirring in a splash of milk if needed to loosen the sauce. If you froze a batch, let it thaw completely before reheating. Add your garnishes just before serving to keep them fresh and vibrant.
FAQs
Can I make this Mexican Mac and Cheese Recipe gluten-free?
Absolutely! Just swap the regular elbow macaroni for your favorite gluten-free pasta and use a 1:1 gluten-free flour blend for the roux. The results are still ultra creamy and flavorful.
Can I add meat to this recipe?
Yes! Cooked, seasoned ground beef, chorizo, or shredded rotisserie chicken all make delicious add-ins. Just stir in your cooked protein with the veggies right before combining with the cheese sauce.
How spicy is this dish?
The spice level is totally customizable. Removing the seeds from the jalapeño keeps things mild, while leaving them in or adding a pinch of cayenne turns up the heat. Pepper jack cheese adds a subtle kick, but you can always adjust to your family’s taste.
Can I bake the Mexican Mac and Cheese Recipe for a crispy top?
Definitely! Pour the finished mac and cheese into a casserole dish, sprinkle with extra cheese or crushed tortilla chips, and bake at 375°F for 10–15 minutes until bubbly and golden brown.
What’s the best way to reheat leftovers without drying them out?
To keep things creamy, reheat gently on the stovetop or in the microwave with a splash of milk, stirring occasionally until heated through. This brings the cheese sauce right back to life!
Final Thoughts
There’s something so comforting and joyful about sharing this Mexican Mac and Cheese Recipe with those you love. Whether you’re making it for a cozy night in or for a crowd-pleasing potluck, the bold flavors, gooey cheese, and colorful veggies are guaranteed to brighten any table. Give it a try, and let your kitchen be filled with the scent of celebration!
Print
Mexican Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-Inspired
- Diet: Vegetarian
Description
This Mexican Mac and Cheese recipe is a flavorful twist on a classic favorite, combining the creamy comfort of mac and cheese with the bold spices of Mexican cuisine. Perfect for a cozy dinner or a crowd-pleasing side dish!
Ingredients
Pasta:
- 12 oz elbow macaroni
Sauce:
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili powder
- 1 can (10 oz) diced tomatoes with green chiles (such as Ro-Tel), drained
- 1/2 cup frozen corn
- 1/2 cup black beans, rinsed and drained
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded pepper jack cheese
- Salt and pepper to taste
Garnish:
- Chopped cilantro and sliced green onions, for garnish (optional)
Instructions
- Cook the Pasta: Boil the elbow macaroni until al dente, then drain and set aside.
- Prepare the Sauce: Sauté onion, garlic, and jalapeño, then add spices, tomatoes, corn, and beans. Set aside.
- Make the Cheese Sauce: Create a roux with butter and flour, then whisk in milk and cheeses until smooth.
- Combine and Serve: Mix pasta with vegetable mixture and cheese sauce. Season and garnish as desired.
Notes
- For extra heat, leave in the jalapeño seeds or add a pinch of cayenne.
- You can bake the finished mac and cheese in a casserole dish at 375°F for 10–15 minutes for a golden top.
- Great with a squeeze of lime or a dollop of sour cream.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 6g
- Sodium: 560mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 55mg
