Mexican Macaroni & Cheese

What is Mexican Macaroni & Cheese?

Macaroni and cheese has long been a staple of American comfort food, with roots tracing back to 18th-century Europe and popularized in the U.S. by Thomas Jefferson. But as with many classic dishes, regional adaptations have taken it to exciting new places—one of the boldest being Mexican Macaroni and Cheese.

This flavorful spin blends the creamy richness of traditional mac and cheese with the vibrant, spicy elements of Mexican cuisine. Think smoky cumin, fiery jalapeños, and the sharp, melty goodness of pepper jack and cheddar. It’s believed that this fusion-style dish gained popularity in the American Southwest, where cross-cultural cooking thrives.

Over time, home cooks and chefs alike began adding ingredients like chorizo, roasted green chilies, and even corn to give the dish more depth and personality. Today, Mexican Macaroni and Cheese represents the best of both worlds—a nostalgic favorite with a spicy kick, perfect for modern palates.

Ingredients

I make this Mexican macaroni and cheese using basic everyday ingredients, keeping it authentic and flavorful. Here’s what I use:

• 8 oz elbow macaroni – the perfect pasta shape for holding onto creamy, cheesy sauce
• 2 tablespoons unsalted butter – creates a rich base for the roux and adds buttery flavor
• 2 tablespoons all-purpose flour – helps thicken the cheese sauce to velvety perfection
• 2 cups whole milk – adds creaminess and keeps the sauce smooth and luscious
• 1 cup shredded cheddar cheese – brings bold, tangy flavor and melty goodness
• 1 cup shredded pepper jack cheese – adds creamy texture with a spicy kick
• 1 teaspoon garlic powder – enhances the savory depth of the cheese sauce
• 1 teaspoon onion powder – for a subtle sweetness and added flavor complexity
• ½ teaspoon ground cumin – brings warm, earthy notes that complement the spice
• ½ teaspoon smoked paprika – adds a subtle smoky flavor and vibrant color
• Salt and black pepper to taste – essential for balancing and elevating all the flavors

How to Make Mexican Macaroni & Cheese

Boil the pasta: I start by bringing a large pot of salted water to a boil. Once it’s bubbling, I toss in the elbow macaroni and cook it until it’s just al dente—about 7 to 8 minutes. Then I drain it and set it aside while I work on the sauce.

Make the roux: Next, I grab a medium saucepan and melt the butter over medium heat. Once melted, I sprinkle in the flour and whisk continuously for about a minute. This creates a smooth roux that thickens the sauce without clumps.

Build the cheese sauce: I slowly pour in the milk while whisking to avoid lumps, letting the sauce simmer until it starts to thicken (about 4–5 minutes). Then I stir in the shredded cheddar and pepper jack cheeses until they melt into a rich, velvety sauce.

Season it right: To give it that bold Mexican flavor, I mix in garlic powder, onion powder, cumin, smoked paprika, salt, and a few cracks of black pepper. I keep stirring until everything’s smooth and fragrant.

Mix it all together: With the cheese sauce ready, I fold in the cooked pasta until every piece is coated in cheesy, spicy goodness. At this point, you can stir in cooked chorizo, jalapeños, corn, or fresh cilantro for extra flavor and texture.

Serve and enjoy: I scoop the mac and cheese into bowls, sprinkle with a little extra paprika or cilantro on top, and serve it hot. It’s cheesy, spicy, and packed with flavor—pure comfort food with a Mexican twist!

Mexican Mac & Cheese

Print Recipe

Course Main Course

Cuisine American

Prep Time 10 minutes mins

Cook Time 45 minutes mins

Ingredients

• 8 oz Elbow Macaroni
• 2 tbsp Unsalted Butter
• 2 tbsp All-Purpose Flour
• 2 cup Whole Milk
• 1 cup Shredded Cheddar Cheese
• 1 cup Shredded Pepper Jack Cheese
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1/2 tsp Ground Cumin
• 1/2 tsp Smoked Paprika

Instructions

• Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain the pasta and set it aside.
• In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 minute to form a smooth roux.
• Gradually whisk in the milk, making sure there are no lumps. Keep stirring until the mixture begins to thicken—this should take about 5 minutes.
• Reduce the heat to low, then add the shredded cheddar and pepper jack cheeses. Stir until the cheese is completely melted and the sauce is smooth.
• Sprinkle in garlic powder, onion powder, cumin, smoked paprika, salt, and black pepper. Mix well to combine and let the flavors come together.
• Add the cooked pasta to the cheese sauce, stirring until all the noodles are evenly coated. If you’re using add-ins like cooked chorizo, jalapeños, corn, or cilantro, stir them in now.
• Let the macaroni and cheese cook for an additional 2–3 minutes to warm everything through and blend the flavors.
• Spoon the Mexican mac and cheese into bowls. Garnish with extra cilantro or a sprinkle of chili powder, and serve hot.

Video

Notes

Want to take this Mexican Mac and Cheese to the next level? Here are a few of my favorite add-ins to boost flavor, texture, and personality:

• Cooked chorizo or seasoned ground beef (½ cup) – Adds savory depth and a punch of protein that turns this side dish into a full meal.
• Diced jalapeños or green chilies (¼ cup) – Perfect for spice lovers. These add a fresh, zesty heat that balances the richness of the cheese.
• Fresh chopped cilantro (¼ cup) – A bright, herbal finish that lifts the whole dish. I love sprinkling a little extra on top just before serving.
• Sweet corn kernels (½ cup) – Adds a pop of sweetness and a little crunch that pairs beautifully with the smoky spices.

Feel free to mix and match depending on what you have on hand—this recipe is super versatile!