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
Scale
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
