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)
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!
Notes
- For extra heat, keep jalapeño seeds or add hot sauce.
- Bake for a crispy top layer or make it vegetarian by omitting meat.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 480
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 60 mg
