This Mexican Mac and Cheese Recipe is pure comfort food with a twist, bringing together oozy golden cheese, just the right kick of spice, and a burst of color from beans, corn, and fresh cilantro. Each forkful packs everything you love about silky mac and cheese, layered with the flavor and fun of your favorite Tex-Mex night. If you’re looking to upgrade your usual pasta routine or wow your friends at the next potluck, this is the dish to make—big flavor, easy steps, and endless possibilities for customizing to your taste!

Mexican Mac and Cheese Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this dish couldn’t be simpler, and each one plays a crucial role—some add creaminess, others bring zing and color, and a few contribute that irresistible depth of flavor. Here’s what you’ll need for your Mexican Mac and Cheese Recipe:

Elbow macaroni (12 ounces): The classic pasta shape that perfectly traps all the creamy sauce in every bite.
Butter (2 tablespoons): Lends rich flavor and helps form the base of the sauce.
Onion (1 small, finely diced): Adds a mild sweetness and depth as it softens into the base.
Garlic (2 cloves, minced): Gives a lovely aromatic boost without overpowering.
Jalapeño (1, seeded and finely chopped): Brings a gentle heat—add some seeds if you crave extra spice!
All-purpose flour (2 tablespoons): Essential for thickening the sauce and keeping it smooth.
Milk (1 1/2 cups): The foundation of your creamy cheese sauce.
Heavy cream (1/2 cup): Boosts silkiness and makes the sauce gloriously rich.
Ground cumin (1 teaspoon): Delivers signature earthy, warm flavor that defines this dish.
Chili powder (1/2 teaspoon): Rounds out the spices for a gentle heat and gorgeous color.
Smoked paprika (1/2 teaspoon): Brings a whisper of smokiness that perfectly complements the cheese.
Salt (1/2 teaspoon): Enhances all the flavors and makes every ingredient sing.
Black pepper (1/4 teaspoon): Adds just enough bite without overpowering the balance.
Shredded cheddar cheese (1 1/2 cups): Melts creamy and sharp for that classic comfort taste.
Shredded pepper jack cheese (1 cup): Adds a hint of heat and smooth meltiness.
Crumbled cotija cheese (1/2 cup): Brings a salty, tangy finish with an authentic Mexican flair.
Canned black beans (1 cup, rinsed and drained): Adds protein and heartiness for that great Tex-Mex feel.
Corn kernels (1 cup, fresh, frozen, or canned): Pop in a little sweetness and bright color.
Fresh cilantro (1/4 cup, chopped): For a burst of fresh, herbal flavor at the finish line.
Lime wedges (for serving, optional): The perfect tangy touch when squeezed over the top.

How to Make Mexican Mac and Cheese Recipe

Step 1: Cook the Pasta

Start by boiling your elbow macaroni in a large pot of salted water until just al dente. This helps the pasta soak up the sauce without becoming mushy. Drain it well and set aside while you get the cheese sauce ready—no need to rinse the pasta; you want all that starch to help bind the sauce!

Step 2: Sauté the Veggies

In the same pot, melt the butter over medium heat. Toss in the diced onion, garlic, and jalapeño. Sauté everything for 3 to 4 minutes until it’s softened and the kitchen smells incredible—this quick step infuses the sauce with a savory base and a gentle kick.

Step 3: Build the Roux and Creamy Sauce

Sprinkle the flour over the softened veggies and stir constantly for about a minute. You’re creating a roux, the classic way to thicken cheese sauces. Next, gradually whisk in the milk and cream, making sure the mixture stays smooth and lump-free. Let this come to a gentle simmer while you add cumin, chili powder, smoked paprika, salt, and black pepper. In about 3–4 minutes, the sauce should thicken to a velvety consistency, swirling with flavor and aroma.

Step 4: Melt the Cheeses

Lower the heat and patiently stir in the cheddar, pepper jack, and cotija cheeses. As they melt, you’ll see the sauce turn utterly luscious and smooth. Don’t rush—make sure all the cheese blends evenly for that dreamy, stretchy texture!

Step 5: Combine and Finish

Add the cooked macaroni, black beans, and corn right into the pot. Stir everything together until the pasta is fully coated and the beans and corn are heated through, speckling your dish with color and extra nutrients. Finally, fold in the chopped fresh cilantro—a dose of green goodness that makes each bite pop. Serve warm, and don’t forget those lime wedges on the side for an optional zesty squeeze!

How to Serve Mexican Mac and Cheese Recipe

Garnishes

You can’t go wrong with a scatter of extra cilantro, a crumble of cotija, or a pinch of chili powder on top. For those who love a little flair, a drizzle of hot sauce, a splash of crema, or even sliced jalapeños will take your Mexican Mac and Cheese Recipe to the next level. A squeeze of lime is fantastic for a tangy lift, especially if you enjoy a bright finishing touch.

Side Dishes

This dish stands strong on its own, but plays beautifully beside simple side salads tossed with avocado and tomatoes, or zingy slaw for a crisp contrast. Warm tortillas, a scoop of guacamole, or refreshing pico de gallo are all winning pairings if you’re building out a Tex-Mex spread.

Creative Ways to Present

Serve it hot from the stovetop in a deep, family-style bowl at your next party, or spoon into individual ramekins for a fun, portable twist. You can also bake the finished mac and cheese in a casserole for a bubbling, golden-cheesy crust—just toss a little extra cheese on top and pop it under the broiler for a few minutes.

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Mexican Mac and Cheese Recipe, transfer it to an airtight container and refrigerate promptly. It stays flavorful for up to three days and is perfect for packing lunch or a late-night snack. The fresh cilantro in the dish holds up well, keeping its bright color and flavor for a few days.

Freezing

You can absolutely freeze this recipe! Just let it cool completely, then portion it into freezer-safe containers. It keeps its creamy texture and Tex-Mex flair for up to 2 months. When you’re ready for a cozy meal, thaw overnight in the fridge before reheating.

Reheating

Warm leftovers gently on the stovetop or in the microwave, adding a splash of milk if the sauce seems thick. Stir frequently to maintain the cheese’s dreamy texture. If you froze the mac and cheese, let it thaw first, then reheat as usual for a taste that’s as good as day one.

FAQs

Can I make the Mexican Mac and Cheese Recipe spicier?

Absolutely! If you love heat, keep some or all of the jalapeño seeds, add a dash of your favorite hot sauce, or sprinkle in some extra chili powder. It’s easy to customize the spice level to fit your taste buds.

Can I add meat or keep it vegetarian?

This recipe is naturally vegetarian as written, but it’s also a perfect canvas for extra protein. Try adding cooked chorizo, shredded rotisserie chicken, or even spicy ground beef for a heartier meal. Just stir in with the pasta at the end!

What cheeses work best in this Mexican Mac and Cheese Recipe?

The combination of cheddar, pepper jack, and cotija in this dish provides creaminess, a mild kick, and a touch of salty tang. You can absolutely swap in Monterey Jack, mozzarella, or a little queso fresco depending on what you have on hand.

Can I use gluten-free pasta and flour?

Definitely! Use your favorite gluten-free elbow pasta and replace the all-purpose flour with a cup-for-cup gluten-free blend. The sauce will thicken and taste just as rich and velvety as the classic version.

How do I keep the sauce from getting grainy?

The key is to add the cheese slowly over gentle heat, letting it fully melt before adding more. Overheating the cheese can cause it to separate or get grainy, so keep things low and stir frequently for the smoothest sauce.

Final Thoughts

This Mexican Mac and Cheese Recipe is all about comfort, creativity, and sharing big flavors with people you love. I can’t wait for you to dig in and make it your own—try it for weeknight dinners, casual potlucks, or anytime you need something a little festive (and very cheesy!).

Mexican Mac and Cheese Recipe

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4.8 from 23 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

A delicious twist on a classic comfort food, this Mexican Mac and Cheese recipe combines the creaminess of traditional mac and cheese with the bold flavors of Mexican cuisine. Spiced up with jalapeños and a blend of cheeses, this dish is sure to become a family favorite.

Ingredients

Scale

Main Ingredients:

12 ounces elbow macaroni
2 tablespoons butter
1 small onion, finely diced
2 cloves garlic, minced
1 jalapeño, seeded and finely chopped

Cheese Sauce:

2 tablespoons all-purpose flour
1 1/2 cups milk
1/2 cup heavy cream
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups shredded cheddar cheese
1 cup shredded pepper jack cheese
1/2 cup crumbled cotija cheese

Additional Ingredients:

1 cup canned black beans, rinsed and drained
1 cup corn kernels (fresh, frozen, or canned)
1/4 cup chopped fresh cilantro
Lime wedges for serving (optional)

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Instructions

Cook the Macaroni: Boil macaroni in salted water until al dente. Drain and set aside.
Make the Cheese Sauce: Sauté onion, garlic, and jalapeño. Add flour, then milk and cream. Season and add cheeses, stirring until melted.
Combine Ingredients: Mix in cooked pasta, black beans, and corn. Heat through and stir in cilantro.
Serve: Garnish with lime wedges and enjoy!