Mexican Mac & Cheese
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.