Craving something cheesy, spicy, and full of flavor? This Mexican Mac and Cheese is the perfect fusion of two comforting classics—creamy mac and cheese with a zesty Mexican twist! With tender pasta smothered in a rich, cheesy sauce, this dish gets an extra kick from taco seasoning, jalapeños, and a blend of Mexican cheeses. Topped with crunchy tortilla chips and fresh cilantro, it’s an easy weeknight dinner or the perfect side dish for your next fiesta. Let’s get into how to make this cheesy, flavorful crowd-pleaser!
What is Mexican Mac and Cheese?
Mexican Mac and Cheese is a creative twist on traditional mac and cheese that incorporates bold Mexican flavors. It features pasta in a creamy cheese sauce that’s spiced up with taco seasoning, jalapeños, and Mexican cheeses like cheddar, Monterey Jack, or pepper jack. It’s then baked (optional) until bubbly and golden, and topped with crunchy tortilla chips, fresh cilantro, and other toppings you might find on your favorite Mexican dishes. This dish brings together the comforting creaminess of mac and cheese with the vibrant flavors of Mexican cuisine.
Ingredients List for Mexican Mac and Cheese
For the Mac and Cheese:
- 12 oz elbow macaroni (or any short pasta like rotini, penne, or shells)
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups milk (whole or 2% for creaminess)
- 1 cup heavy cream (or half-and-half for extra richness)
- 2 cups shredded cheddar cheese (or Mexican cheese blend)
- 1 cup shredded Monterey Jack cheese (or pepper jack for extra heat)
- 1 (4 oz) can diced green chilies (mild or spicy)
- 1 jalapeño, seeded and finely chopped (optional, for extra heat)
- 1 (1 oz) packet taco seasoning (or homemade taco seasoning)
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and pepper to taste
For the Topping:
- ½ cup crushed tortilla chips (or use crushed Doritos for extra flavor)
- ¼ cup fresh cilantro, chopped
- Sour cream, for serving (optional)
- Sliced avocado or guacamole (optional)
Substitutions and Variations
This Mexican Mac and Cheese recipe is flexible, so you can make it your own by switching up the ingredients:
- Pasta Options: Use any short pasta you like. Shells, penne, or rotini are great for catching the creamy sauce, but elbow macaroni is the classic choice.
- Cheese Choices: Feel free to mix up the cheese blend. You can use a combination of cheddar, Monterey Jack, or a Mexican blend, and add some pepper jack for an extra kick. Queso fresco or cotija can be sprinkled on top for a more authentic Mexican twist.
- Add Meat: Add cooked ground beef, chorizo, or shredded chicken for a heartier version. Just stir the cooked meat into the cheese sauce before mixing with the pasta.
- Vegetarian Version: Add black beans, corn, or diced bell peppers for a vegetarian-friendly version that’s still packed with flavor.
- Gluten-Free Version: Swap regular pasta for gluten-free pasta, and use a gluten-free flour blend for the roux.
Step-by-Step Cooking Instructions

Here’s how to make Mexican Mac and Cheese in a few easy steps:
- Cook the Pasta:
Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain and set aside. - Make the Cheese Sauce (Roux):
In a large skillet or saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes until it forms a roux (a thick paste) and starts to turn a light golden color. - Add Milk and Cream:
Slowly whisk in the milk and heavy cream, making sure to break up any lumps of flour. Cook for 3-4 minutes, stirring constantly, until the mixture thickens slightly. - Add Cheese and Spices:
Lower the heat to medium-low and stir in the shredded cheddar, Monterey Jack cheese, taco seasoning, cumin, and chili powder. Stir until the cheese is completely melted and the sauce is smooth. Add the diced green chilies and chopped jalapeños (if using) for extra flavor. Season with salt and pepper to taste. - Combine Pasta and Sauce:
Add the cooked pasta to the cheese sauce and stir until the pasta is evenly coated in the cheesy, spiced sauce. If the sauce seems too thick, you can add a splash of milk or broth to thin it out slightly. - Add Toppings (Optional Baking Step):
If you like your mac and cheese with a crispy topping, transfer the pasta and cheese mixture to a greased baking dish. Sprinkle the crushed tortilla chips over the top and bake in a preheated oven at 375°F (190°C) for about 10-15 minutes, until bubbly and golden brown. - Garnish and Serve:
Once the mac and cheese is ready, remove it from the oven and let it cool slightly. Garnish with fresh cilantro, extra cheese, and any other toppings like sour cream, avocado slices, or jalapeños. Serve hot and enjoy!
How to Cook Mexican Mac and Cheese: A Step-by-Step Guide
- Step 1: Cook the Pasta
Start by cooking the pasta according to package instructions. Make sure to cook it al dente so it doesn’t become mushy when mixed with the sauce. - Step 2: Make the Roux
Melt butter in a pan and stir in the flour to create a roux. This step is essential for making a smooth, creamy cheese sauce. Cook the roux for 1-2 minutes to get rid of the raw flour taste. - Step 3: Create the Cheese Sauce
Slowly whisk in the milk and cream to create a smooth base. Once the mixture thickens, stir in the cheeses and spices. This is where the Mexican flavors really come through with the addition of taco seasoning, green chilies, and jalapeños. - Step 4: Combine Pasta and Sauce
Mix the cooked pasta into the cheese sauce, making sure every piece is coated in the rich, creamy sauce. - Step 5: Bake (Optional)
For an extra crispy topping, bake the mac and cheese with crushed tortilla chips on top until golden and bubbly. If you prefer stovetop mac and cheese, you can skip the baking step. - Step 6: Garnish and Serve
Top with fresh cilantro, more cheese, and any other favorite toppings. Serve immediately and enjoy the cheesy, spicy goodness!
Common Mistakes to Avoid
- Overcooking the Pasta: Be sure to cook the pasta al dente (firm to the bite) to prevent it from becoming too soft and mushy when mixed with the cheese sauce.
- Not Stirring the Sauce: Whisk the milk and cream into the roux gradually to avoid lumps. If the sauce is too thick, you can add a little more milk to thin it out.
- Skipping the Seasoning: Don’t forget to season the cheese sauce with taco seasoning, cumin, and chili powder for that bold Mexican flavor.
Serving and Presentation Tips
This Mexican Mac and Cheese can be served as a main dish or a side. Here are some tips to elevate your presentation:
- Garnish Generously: Top with fresh cilantro, a drizzle of sour cream, or even some sliced avocado for a fresh contrast to the cheesy richness.
- Serve with Sides: Pair with a simple side salad or serve with warm tortillas for a complete meal.
- Crispy Topping: Sprinkle crushed tortilla chips or Doritos on top for extra crunch and texture. If you’re baking the mac and cheese, this will get nice and crispy in the oven.
How to Serve Mexican Mac and Cheese
- Family-Style: Serve the mac and cheese straight from the skillet or baking dish for a casual, family-style meal.
- Individual Portions: Dish out individual portions into bowls or plates and garnish with toppings like extra cheese, cilantro, or jalapeños.
- As a Side Dish: This Mexican mac and cheese pairs beautifully with grilled meats like chicken, steak, or fajitas.
Presentation Ideas for Mexican Mac and Cheese
- Skillet Serve: Present the mac and cheese in a cast-iron skillet for a rustic, homestyle look. Sprinkle fresh herbs on top for added color.
- Top with Tortilla Chips: For a fun twist, top the dish with crushed tortilla chips or Doritos for extra crunch and flavor.
- Garnish with Bright Colors: Add fresh slices of avocado, jalapeños, and chopped cilantro on top for a vibrant, colorful presentation.
Mexican Mac and Cheese Recipe Tips
- Make It Ahead: You can make this mac and cheese ahead of time. Just prepare the dish up to the point of adding toppings, then cover and refrigerate for up to 2 days. When ready to serve, bake until heated through and bubbly.
- Leftovers: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or stovetop with a splash of milk to keep the sauce creamy.
- Freezer-Friendly: Freeze the mac and cheese before baking. Store in a freezer-safe container for up to 3 months. Thaw in the fridge overnight and bake before serving.
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Frequently Asked Questions (FAQs)
Q: Can I make this dish spicier?
A: Yes! Add extra jalapeños, diced green chilies, or a pinch of cayenne pepper for a spicier kick. You can also use pepper jack cheese to increase the heat level.
Q: Can I use a different type of pasta?
A: Absolutely! Any short pasta like penne, rotini, or shells will work well in this dish. Just be sure to cook the pasta until al dente.
Q: Can I make this dish vegetarian?
A: Yes! Simply leave out the meat and add extra beans or vegetables like corn, bell peppers, or zucchini for a delicious vegetarian version.
Conclusion
This Mexican Mac and Cheese is the ultimate comfort food with a spicy, flavorful twist. It’s creamy, cheesy, and loaded with Mexican flavors like taco seasoning, jalapeños, and green chilies. Whether you serve it as a main dish or a side, this mac and cheese is sure to become a family favorite. So gather your ingredients, and get ready to enjoy a delicious, cheesy, and zesty meal that’s perfect for any occasion!
PrintMexican Mac And Cheese Recipe
Mexican mac and cheese combines creamy pasta with bold Mexican flavors for a delicious, easy-to-make meal. With a rich cheese sauce, seasoned ground beef or chorizo, and a touch of spice from taco seasoning and jalapeños, this mac and cheese is a comforting fusion dish. Ready in just 30 minutes, it’s perfect for busy weeknights or as a side dish for taco night. This cheesy and spicy recipe will be a hit with the whole family!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American-Mexican
- Diet: Gluten Free
Ingredients
- Elbow macaroni (or other pasta)
- Ground beef or chorizo
- Onion (chopped)
- Garlic (minced)
- Taco seasoning
- Cheddar cheese (shredded)
- Monterey Jack cheese (shredded)
- Milk
- Butter
- Flour (for roux)
- Diced tomatoes (optional)
- Jalapeños (sliced, for topping)
- Cilantro (for garnish)
- Salt and pepper
Instructions
- Cook pasta according to package instructions. Drain and set aside.
- In a skillet, cook ground beef or chorizo with chopped onion and garlic until browned. Drain excess fat and stir in taco seasoning.
- In a separate saucepan, melt butter over medium heat, then whisk in flour to create a roux. Gradually add milk, whisking until smooth.
- Stir in shredded cheddar and Monterey Jack cheese until melted and creamy. Season with salt and pepper.
- Combine the cheese sauce with cooked pasta and the seasoned beef or chorizo.
- Top with sliced jalapeños and garnish with cilantro. Serve hot
Notes
- For extra spice, use pepper jack cheese or add a dash of hot sauce.
- You can add black beans, corn, or diced tomatoes for added texture and flavor.
Nutrition
- Serving Size: ¼ of recipe
- Calories: 580
- Sugar: 6g
- Sodium: 980mg
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