Mexican Mac And Cheese
A bold and flavorful twist on classic mac and cheese, combining creamy textures with spicy Mexican-inspired ingredients for a comfort food delight.
Equipment
- 1 large saucepan
- 1 whisk
- 1 baking dish greased
Ingredients
Main Ingredients
- 1 pound elbow macaroni
- 2 cups Mexican cheese blend
- 1 cup milk
- 1/4 cup unsalted butter
- 2 tablespoons all-purpose flour
Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 jalapeño seeded and diced
- Salt and pepper to taste
Instructions
Preparation
- Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat. Add flour and whisk for 1 minute to form a roux.
- Gradually whisk in milk until smooth and thickened. Stir in garlic powder, chili powder, and cumin.
- Add the Mexican cheese blend, stirring until completely melted and smooth. Mix in diced jalapeño.
- Add cooked macaroni to the cheese sauce, ensuring all pasta is coated evenly.
- Preheat oven to 350°F. Grease a baking dish and transfer the mac and cheese mixture into it.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
- Serve hot, garnished with fresh cilantro or avocado slices if desired.
- Cool completely before transferring to an airtight container. Refrigerate for up to 3 days or freeze for up to 2 months.
- Reheat in the oven at 350°F for about 20 minutes, covered with foil, or in the microwave for individual portions.
Notes
Pro Tips: Opt for a Mexican cheese blend with Monterey Jack and Cheddar. Adjust the spice by altering jalapeño and chili powder amounts. For creaminess, consider using half-and-half.
Ingredient Substitutions: Use any cheese you prefer, or add cooked chorizo for extra flavor.
How to Serve: Garnish with cilantro and serve with a side salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the pasta and sauce separately a day in advance and combine before baking.
Ingredient Substitutions: Use any cheese you prefer, or add cooked chorizo for extra flavor.
How to Serve: Garnish with cilantro and serve with a side salad.
Storage & Freshness: Store in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the pasta and sauce separately a day in advance and combine before baking.