Cheesy Meximac Mexican Macaroni Cheese Recipes

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MEXICAN MAC-N-CHEESE



Mexican Mac-n-Cheese image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 20

4 tablespoons unsalted butter
1 cup frozen corn kernels, thawed
1 medium onion, cut into 1/4-inch dice
1 red pepper, seeded, cut into 1/4-inch dice
4 cloves garlic, peeled and minced
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons cumin
2 teaspoons chile powder
1/2 teaspoon cayenne pepper
1/4 all-purpose flour
4 cups milk, cold
2 cups shredded cheddar
1 cup shredded Monterey Jack
1/2 cup scallions, thinly sliced
1 teaspoon freshly ground black pepper
1 pound mini rigatoni, cooked al dente according to package directions
1/2 cup panko breadcrumbs
1/2 cup crumbled cotija cheese, for garnish
1/4 cup cilantro leaves, minced, for garnish
1/4 cup pickled jalapenos, drained, minced, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepot set over medium-high heat. Saute until the onions are translucent, 6 to 8 minutes. Add the cumin, chile powder, cayenne pepper and flour and cook, stirring frequently with a wooden spoon, to make a roux, 3 to 4 minutes. Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until starting to thicken, 8 to 10 minutes. Reduce the heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes. Add the scallions, pepper and rigatoni and mix well to combine.
  • Pour the into a 9-by-13-inch glass baking dish. Sprinkle the panko evenly over the top and cover with foil. Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling. Remove to a cooling rack and let rest for 8 to 10 minutes.
  • Garnish with the cotija, jalapeno and cilantro. Serve immediately.

MEXICAN MACARONI AND CHEESE



Mexican Macaroni and Cheese image

For a classic casserole with a little more grown-up taste, give our Test Kitchen's zesty macaroni and cheese a try.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 11

3 cups uncooked elbow macaroni
3 tablespoons butter
3 tablespoons all-purpose flour
2 cups whole milk
1 tablespoon lime juice
2 cups shredded cheddar cheese, divided
1-1/2 cups shredded pepper Jack cheese, divided
2 tablespoons chopped jalapeno pepper
1 to 2 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon paprika

Steps:

  • Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in lime juice. Stir in 1-1/2 cups cheddar cheese and 1 cup pepper Jack cheese until melted. , Remove from the heat. Stir in the jalapeno, chili powder and salt. Drain macaroni; add to cheese sauce and toss to coat. , Transfer to a greased 8-in. square baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.

Nutrition Facts :

CHEESY MEXICAN MAC



Cheesy Mexican Mac image

Give a KRAFT Macaroni & Cheese Dinner south-of-the-border appeal! Add salsa and chopped zucchini, tomatoes and cilantro, and you have Cheesy Mexican Mac.

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings

Number Of Ingredients 5

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 zucchini, chopped
2 tomatoes, chopped
1/4 cup TACO BELL® Thick & Chunky Salsa
3 Tbsp. chopped fresh cilantro

Steps:

  • Prepare Dinner as directed on package, using the Light Prep directions, and adding zucchini to the boiling water for the last 1 min. of Macaroni cooking time.
  • Stir in remaining ingredients.
  • Cook on medium heat 3 to 5 min. or until heated through.

Nutrition Facts : Calories 240, Fat 2 g, SaturatedFat 1.5 g, TransFat 1.5 g, Cholesterol 15 mg, Sodium 540 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 9 g

CHEESY MEXIMAC (MEXICAN MACARONI & CHEESE)



Cheesy Meximac (Mexican Macaroni & Cheese) image

Make and share this Cheesy Meximac (Mexican Macaroni & Cheese) recipe from Food.com.

Provided by NELady

Categories     High In...

Time 46m

Yield 10 , 10 serving(s)

Number Of Ingredients 10

1 (16 ounce) box rotini pasta
2 scallions, trimmed and sliced
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon black pepper
16 ounces monterey jack pepper cheese, grated
1 (10 ounce) can mexican-flavored corn, drained
1 pinch chili powder

Steps:

  • Heat oven to 350*F. Coat an 11x7x2-inch baking pan with nonstick cooking spray. Bring large pot of lightly salted water to a boil. Add rotini and cook 5 minutes. Add scallions and cook an additional 2 minutes. Drain and set aside.
  • In a medium-sized saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until smooth. Stir in salt and pepper; bring to a simmer. Cook, simmering 4 minutes. Remove from heat.
  • Add half of the shredded cheese to milk mixture; whisk until smooth. Stir in corn, then combine in large bowl with pasta and scallions. Pour half into prepared dish; top with half of remaining cheese. Repeat, ending with cheese.
  • Bake at 350*F for 25 minutes. Cool slightly before serving.

MEXICAN-STYLE MACARONI AND CHEESE



Mexican-style Macaroni and Cheese image

Provided by Sandra Lee

Time 35m

Yield 4 servings

Number Of Ingredients 3

1 package macaroni and cheese mix
1 tablespoon Mexican seasonings
3/4 cup Mexican cheese blend

Steps:

  • Preheat oven to 350 degrees F.
  • Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish.
  • Sprinkle Mexican seasonings over top of macaroni and cheese. Sprinkle cheese blend over top to cover. Place in oven and bake for 5 minutes, or until cheese is melted.

SLOW-COOKER MEXI MAC AND CHEESE



Slow-Cooker Mexi Mac and Cheese image

This slow-cooked macaroni has Mexican flavors for a delicious flavor twist! Get a head start by using thawed Make-Ahead Mexican Ground Beef in place of the ground beef, taco seasoning and water.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h35m

Yield 10

Number Of Ingredients 9

2 boxes (8 oz each) elbow macaroni
1 lb ground beef round
2 packages (1.25 oz each) Old El Paso™ taco seasoning mix
1 cup water
2 jars (15 oz each) Old El Paso™ mild cheese 'n salsa
2 cans (12 oz each) evaporated milk
2 cans (4.5 oz each) Old El Paso™ chopped green chiles, drained
2 cups shredded pepper Jack cheese (8 oz)
2 jalapeño chiles, thinly sliced

Steps:

  • Spray bottom of 6-quart slow cooker with cooking spray. Line side of slow cooker with foil; spray foil with cooking spray. Cook and drain macaroni as directed on package, using minimum cook time.
  • Meanwhile, in 12-inch nonstick skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until thoroughly cooked; drain. Add taco seasoning mix and water; simmer 2 to 3 minutes or until most of liquid is absorbed.
  • In large bowl, mix cheese sauce, milk and green chiles. Stir in macaroni and beef mixture. Spoon into slow cooker.
  • Cover; cook on Low heat setting 2 hours. Stir; sprinkle with cheese. Cover; let stand 15 minutes or until cheese is melted. Garnish with jalapeños.

Nutrition Facts : Calories 560, Carbohydrate 55 g, Fat 1 1/2, Fiber 2 g, Protein 29 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1530 mg

EASY MEXICAN MAC AND CHEESE



Easy Mexican Mac and Cheese image

Creamy, cheesy, spicy...and cooks up easily in your crockpot even if you don't have a kitchen. At your desk at work? Yes! Anywhere with an electrical outlet! This is not one of those "dump and go" recipes as you can't leave your crockpot unattended, but a tastier alternative to boxed mac and cheese. It is not, however, better texture or taste than from-scratch mac and cheese on the stove. This recipe was created for a crockpot cooking contest and truthfully, you will love it even more it you make the recipe in a pot on the stove. You can always transfer to a crockpot for party-style serving. Enjoy!

Provided by FLKeysJen

Categories     Cheese

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces penne pasta, uncooked
1/2 cup mexican lager beer (such as Corona)
4 slices bacon, diced
10 ounces rotel diced tomatoes and green chilies (not drained)
8 ounces cream cheese
2 cups milk
12 ounces monterey jack pepper cheese, cubed (I used one and a half 8 oz. blocks of KRAFT Natural Pepper Jack)
green onion, sliced
tortilla chips, crushed

Steps:

  • SPRAY crockpot with cooking spray.
  • DUMP pasta, then all other ingredients (except garnishes) in your crockpot.
  • COOK ON HIGH for at least 45 minutes without disturbing; from that point on, stir every half hour or so, checking to see if the pasta is done (based on the reviews it can take anywhere between 45 minutes and two hours). When your pasta is cooked, proceed to Step #4.
  • SERVE -- topped generously with green onions and crushed tortilla chips! Be sure to turn off the crockpot or switch to the warm setting, so the pasta doesn't get mushy.

SIMPLE MACARONI AND CHEESE



Simple Macaroni and Cheese image

A very quick and easy fix to a tasty side-dish. Fancy, designer mac and cheese often costs forty or fifty dollars to prepare when you have so many exotic and expensive cheeses, but they aren't always the best tasting. This recipe is cheap and tasty.

Provided by g0dluvsugly

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 (8 ounce) box elbow macaroni
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
ground black pepper to taste
2 cups milk
2 cups shredded Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  • Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
  • Fold macaroni into cheese sauce until coated.

Nutrition Facts : Calories 630.2 calories, Carbohydrate 55 g, Cholesterol 99.6 mg, Fat 33.6 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 20.9 g, Sodium 777 mg, Sugar 7.6 g

BAKED MEXICAN MACARONI AND CHEESE



Baked Mexican Macaroni and Cheese image

Olé! Reduced-fat ingredients make indulging in mac and cheese almost guilt free.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 12

2 2/3 cups uncooked penne pasta (8 oz)
2 tablespoons butter or margarine
1/4 cup chopped onion
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
2 cups Yoplait® Fat Free plain yogurt (from 2-lb container)
4 oz light process American cheese product loaf (from deli), cut into 1/2-inch cubes
1 cup shredded reduced-fat Mexican 4-cheese blend (4 oz)
1/4 cup Progresso™ plain bread crumbs

Steps:

  • Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
  • In 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper and garlic; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Remove from heat.
  • Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
  • Bake uncovered about 25 minutes or until bubbly.

Nutrition Facts : Calories 450, Carbohydrate 64 g, Cholesterol 25 mg, Fiber 3 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 10 g, TransFat 0 g

CHEESY MEXICAN PASTA



Cheesy Mexican Pasta image

Prepare Cheesy Mexican Pasta in just 15 minutes with two simple ingredients! Our Cheesy Mexican Pasta is a tasty side dish the whole family will enjoy.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield 4 servings

Number Of Ingredients 2

1/2 cup VELVEETA® Salsa Dip, warmed
2 cups hot cooked pasta

Steps:

  • Add measured amount of VELVEETA® Salsa Dip to pasta; toss to coat.

Nutrition Facts : Calories 160, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 350 mg, Carbohydrate 23 g, Fiber 1 g, Sugar 3 g, Protein 6 g

GINNY'S CHEEZY MACARONI



Ginny's Cheezy Macaroni image

So easy even a husband can do it!

Provided by Karl Castonguay

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h10m

Yield 6

Number Of Ingredients 6

3 tablespoons margarine
2 ½ cups macaroni
1 teaspoon salt
1 teaspoon black pepper
1 (8 ounce) package Cheddar cheese, shredded
4 cups milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place margarine in 9x13 inch baking dish and put in oven to melt. When margarine is completely melted, pour in macaroni, salt and pepper. Stir until macaroni is coated with butter. Sprinkle cheese over macaroni and then pour milk over all. Do not stir and do not cover dish.
  • Bake in preheated oven for 60 minutes. Do not stir while baking.

Nutrition Facts : Calories 459.4 calories, Carbohydrate 43 g, Cholesterol 52.2 mg, Fat 21.1 g, Fiber 0.1 g, Protein 23.6 g, SaturatedFat 10.9 g, Sodium 753.8 mg, Sugar 7.9 g

MEXI-MAC SKILLET



Mexi-Mac Skillet image

This is the yummiest, quickest recipe I have. There's no need to precook the macaroni. Everything comes together in one smart skillet. -Maurane Ramsey, Fort Wayne, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 pound extra-lean ground beef (95% lean)
1 large onion, chopped
1-1/4 teaspoons chili powder
1 teaspoon dried oregano
1/4 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup fresh or frozen corn
1/2 cup water
2/3 cup uncooked elbow macaroni
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • In a large nonstick skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes., Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.

Nutrition Facts : Calories 318 calories, Fat 10g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

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Top Asked Questions

How do you make Mexican Mac and cheese?
This easy Mexican Mac and Cheese bake is super simple to make. You cook most the ingredients separately, and then combine them in a casserole dish and bake it all together. I love the way the cheese melts into everything and brings all together into one melty dish! Cook the sausage, onion, and green chiles in a skillet then stir in the salsa verde
How to bake extra-cheesy macaroni and cheese?
Filled with 3 types of cheese, Extra-Cheesy Macaroni and Cheese is an easy-to-bake classic that your family will love. Preheat oven to 450°. Spray a 3-to 4-quart or 13x9-inch baking dish with nonstick cooking spray. Set aside. In a large Dutch oven, melt butter over medium heat. Add flour; cook, whisking constantly, 1 minute.
How do you make macaroni with cheese sauce?
Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes. Fold macaroni into cheese sauce until coated. You can never have enough cheese, and I usually add an extra half cup without ruining the recipe.
How to cook elbow macaroni with cheese?
Stir in the elbow macaroni and cook according to package instructions until al dente. Drain macaroni. Do NOT rinse. Pour in the evaporated milk and half and half. Turn heat back on medium. Add in the salt, onion powder, and white pepper. Stir in all of the American cheese and half of the rest of the cheeses EXCEPT the cheddar cheese.

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