Description
Creamy Mexican mac and cheese delivers a fiesta of flavors that dance across your palate with zesty jalapeños and rich, melted cheeses. Comfort meets excitement in this bold twist on a classic comfort dish, promising a delightful culinary journey you’ll savor to the last bite.
Ingredients
Scale
Pasta:
- 8 ounces (226 grams) elbow macaroni
Cheese and Dairy:
- 1.5 cups (170 grams) shredded Mexican cheese blend
- 0.5 cup (113 grams) cream cheese
- 2 cups (473 milliliters) whole milk
- 2 tablespoons (28 grams) butter
Spices and Seasonings:
- 1 packet taco seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Salt and pepper to taste
Additional Ingredients:
- 2 tablespoons (16 grams) all-purpose flour
- 1 (4 ounces/113 grams) can diced green chilies
- 1 cup (240 milliliters) salsa
Optional Toppings:
- Sliced jalapeños
- Chopped cilantro
- Diced tomatoes
- Sliced avocado
- Sour cream
- Crushed tortilla chips
Instructions
- Boil macaroni in salted water until al dente, then drain thoroughly and set aside in a large mixing bowl.
- Melt butter in a heavy-bottomed saucepan over medium heat, creating a smooth base for the roux.
- Sprinkle flour into melted butter, whisking continuously for precisely 60 seconds to eliminate raw flour taste.
- Slowly pour milk into the roux, stirring constantly to prevent lumps and achieve a silky consistency.
- Simmer sauce for 3-4 minutes until it thickens and coats the back of a spoon.
- Incorporate taco seasoning, green chilies, salt, and pepper, blending flavors thoroughly.
- Remove pan from heat and fold in cheddar and Monterey Jack cheeses until completely melted and glossy.
- Pour cheese sauce over reserved macaroni, gently folding to ensure every pasta piece is evenly coated.
- Transfer to serving dish and garnish with optional toppings like sliced jalapeños, fresh cilantro, or a dollop of sour cream.
Notes
- For extra creaminess, use full-fat milk or even a splash of heavy cream to create a richer cheese sauce.
- Try different cheese blends like pepper jack or queso fresco to enhance the Mexican flavor profile.
- Toast the flour and butter mixture slightly longer to develop a deeper, nuttier roux base for more complex flavor depth.
- Substitute regular pasta with whole wheat or gluten-free options to accommodate dietary restrictions without losing the dish’s vibrant taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Snacks
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 410 kcal
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 55 mg