Mexican Mac and Cheese is a bold twist on a comforting classic, combining the creamy richness of mac and cheese with vibrant Mexican flavors. The dish features tender pasta coated in a silky cheese sauce spiced with chili powder, cumin, and jalapeños, along with the addition of black beans, corn, and diced tomatoes for extra texture and heartiness. Finished with a crunchy topping of tortilla chips and more melted cheese, this mac and cheese is perfect for weeknight dinners or as a fun side dish for taco night. It’s an irresistible combination of cheesy goodness and zesty Mexican flair.
Ingredients:
- 12 oz elbow macaroni (or any pasta shape)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk
- 2 cups shredded Mexican blend cheese (plus extra for topping)
- 1/2 cup cream cheese
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 can (10 oz) diced tomatoes with green chilies (such as Rotel), drained
- 1 cup canned black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup pickled jalapeños, chopped (optional)
- Salt and pepper to taste
- 1/2 cup crushed tortilla chips (for topping)
- Fresh cilantro (for garnish, optional)
Instructions:
- Cook the pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
- Make the cheese sauce: In a large saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until lightly golden, creating a roux. Gradually whisk in the milk and cook, stirring constantly, until the sauce thickens, about 5 minutes.
- Add the cheese: Stir in the shredded cheese, cream cheese, chili powder, cumin, paprika, and garlic powder. Continue stirring until the cheese is fully melted and the sauce is smooth.
- Add the mix-ins: Stir in the drained diced tomatoes, black beans, corn, and jalapeños (if using). Season with salt and pepper to taste.
- Combine with the pasta: Add the cooked pasta to the cheese sauce, stirring to coat the pasta evenly.
- Transfer to a baking dish: Pour the mac and cheese mixture into a greased 9×13 inch baking dish. Sprinkle extra cheese and crushed tortilla chips on top.
- Bake: Preheat the oven to 375°F (190°C). Bake the mac and cheese for 15-20 minutes, or until the cheese is bubbly and the top is golden and crispy.
- Garnish and serve: Remove from the oven and garnish with fresh cilantro, if desired. Serve warm.
This Mexican Mac and Cheese is an explosion of flavor, perfect for anyone who loves the combination of cheesy comfort food with a spicy kick!
