Easy Mexican Mac And Cheese Recipes

QUESO MACARONI AND CHEESE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
• Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper, cumin and salt; cook 2 to 3 minutes, stirring occasionally, until peppers are just starting to soften. Transfer to small bowl; stir in green chiles, and reserve.
• Return Dutch oven to medium heat; melt butter in Dutch oven. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
• Gradually stir in milk. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in Velveeta™ cheese, and cook until melted, stirring occasionally. Stir in pasta and reserved vegetables. Remove from heat. Pour mixture into baking dish; top with Cheddar cheese.
• Bake 20 to 25 minutes or until edges are bubbly and cheese is melted. Top with remaining ingredients.

SIMPLE MACARONI AND 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.

BAKED MEXICAN MACARONI AND CHEESE

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.

MEXICAN MACARONI AND CHEESE

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.

EASY MEXICAN MAC AND CHEESE

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.

MEXICAN MAC-N-CHEESE

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-STYLE MACARONI AND CHEESE

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.

BAKED TOMATO MAC 'N CHEESE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
• Whisk milk and flour together in a small bowl.
• Melt butter in a large heavy pot over medium heat. Pour in milk/flour mixture; stir constantly until thickened. Add most of the cheese, reserving a few tablespoons to sprinkle over top before baking. Mix in drained tomatoes, and salsa verde. Continue stirring until cheese is melted. Season to taste with black pepper. Stir in macaroni and thoroughly blend with the sauce.
• Divide among individual serving-sized ovenproof baking dishes or ramekins. Top with remaining cheese. and bake 10 minutes. Place under broiler for an additional 3-5 minutes, or until top is browned.
• Bake in preheated oven until hot and bubbly, about 10 minutes. Turn on the broiler and cook until tops are browned, about 2 to 3 minutes.

MEXICAN MACARONI AND CHEESE

Steps:

• Break up the tortilla chips until you have between 1-2 cups depending on how much crunch you want in your meal.
• Cook the hamburger and drain the fat; make the taco meat according to the package directions.
• In a bowl, mix the leftover macaroni and cheese, taco meat, tomatoes or salsa, and the olives (set aside some olives for the top). Set aside.
• Spray a large baking dish (8x13 rectangle) with cooking spray and layer the broken tortilla chips on the bottom;.
• top with the macaroni mixture;.
• top with shredded cheese and olives.
• bake at 350 for 30 minutes or until cheese is browned and bubbly.
• Top with sour cream, tomatoes, salsa, or lettuce as desired after meal is cooked.