Mexican Style Macaroni And Cheese Recipes

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QUESO MACARONI AND CHEESE



Queso Macaroni and Cheese image

Oh yes we did! This creamy, zippy spin on macaroni and cheese is a queso lover's dream come true. Top with your favorite fresh toppings for a simple casserole that no one can resist.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 10

Number Of Ingredients 14

1 package (16 oz) uncooked penne pasta
1 tablespoon vegetable oil
1 medium red bell pepper, diced
1/4 teaspoon ground cumin
1/4 teaspoon salt
2 cans (4.5 oz each) Old El Paso™ chopped green chiles
3 tablespoons butter
3 tablespoons Gold Medal™ all-purpose flour
3 cups milk
1 package (16 oz) Kraft™ Velveeta™ original cheese product, cut into 1-inch cubes
1 cup shredded Cheddar cheese (4 oz)
2 medium plum (Roma) tomatoes, chopped
1 medium avocado, pitted, peeled and cubed
2 tablespoons chopped fresh cilantro leaves

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.

Nutrition Facts : Calories 500, Carbohydrate 53 g, Cholesterol 65 mg, Fat 2, Fiber 3 g, Protein 21 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 11 g, TransFat 1/2 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

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 :

MEXICAN MAC AND CHEESE



Mexican Mac and Cheese image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 11

1 1/2 cups whipping cream
1 1/2 cups half and half
1/2 pound asadero-style cheese, shredded
1/2 pound Manchego cheese, shredded
1 teaspoon celery seeds
1/4 teaspoon cayenne pepper
3 large egg yolks
1 pound elbow macaroni, cooked
1/2 cup grated Cotija
1/2 cup bread crumbs
Chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F. Combine cream, half and half, asadero-style and Manchego cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds and cayenne pepper. Season sauce with salt and pepper. Beat yolks in large bowl to blend. Gradually whisk in sauce. Add macaroni and stir to blend. Butter 4 quart baking dish. Pour macaroni and sauce into dish. Mix Cotija cheese and bread crumbs in small bowl. Sprinkle evenly over macaroni. Bake until sauce is bubbling and top is beginning to brown, about 25 minutes.

MEXICAN-STYLE MACARONI AND CHEESE



Mexican-style Macaroni and Cheese image

Provided by Sandra Lee

Categories     main-dish

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.

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.

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

Make and share this Mexican Macaroni and Cheese recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (7 1/4 ounce) package macaroni & cheese dinner mix (OR equivalent prepared macaroni and cheese)
1 lb ground turkey
1 green pepper, chopped
1 small onion, chopped
2 cups whole kernel corn (frozen or canned)
1 (8 ounce) can tomato sauce (unsalted, if watching your sodium)
2 teaspoons chili powder
1 dash pepper

Steps:

  • Prepare M&C dinner as directed.
  • Brown meat, celery, green pepper and onion; cook until tender.
  • Stir in corn, tomato sauce, chili powder, and pepper.
  • Add M&C dinner; mix well.
  • Heat through on top of stove or pour into 2 quart casserole; bake at 350F for 15 to 20 minutes.

Nutrition Facts : Calories 461.4, Fat 12.5, SaturatedFat 3.7, Cholesterol 96.9, Sodium 1097.7, Carbohydrate 58.2, Fiber 4.8, Sugar 11.1, Protein 31.6

MEXICAN MACARONI AND CHEESE



Mexican Macaroni and Cheese image

An easy to fix meal using your left over macaroni and cheese made into something new. It is a huge family favorite at my house! I made this up one day trying to figure out something for dinner and all I had was leftover macaroni and cheese and just threw some things together into a fantastic meal.

Provided by Cre8tive Kitchen

Categories     One Dish Meal

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 7

1 -2 cup tortilla chips (broken into small pieces)
1 lb hamburger
1 (1 1/2 ounce) package taco seasoning mix (any flavor)
1 (10 ounce) can tomatoes and green chilies (I use mild but spicier can be used) or 1/2 cup salsa, any flavor
1 cup cheddar cheese, shredded
1/4 cup olive, diced (saving some out for later)
1/2 cup tomatoes or 1/2 cup lettuce

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.

Nutrition Facts : Calories 274.8, Fat 19.5, SaturatedFat 9.8, Cholesterol 78.9, Sodium 415.5, Carbohydrate 3.1, Fiber 0.2, Sugar 0.1, Protein 21.3

MEXICAN STYLE MACARONI N CHEESE



Mexican Style Macaroni N Cheese image

Make and share this Mexican Style Macaroni N Cheese recipe from Food.com.

Provided by Stacey Sweet

Categories     Pasta Shells

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 14

6 tablespoons unsalted butter
1/4 cup all-purpose flour
1 quart milk
1 1/2 teaspoons dried mustard
1/8 teaspoon cayenne
1 lb short pasta
8 ounces cooked ground beef, seasoned to taste
4 ounces monterey jack cheese, coarsely grated
4 ounces cheddar cheese, coarsely grated
4 ounces mozzarella cheese, shredded
1/3 cup grated parmesan cheese
1 cup fresh breadcrumb
2 tablespoons cilantro, finely chopped
salt and pepper

Steps:

  • In a heavy saucepan melt better over medium heat.
  • Add flour and cook while whisking steadily for 2 minutes.
  • Add milk to the flower mixture, whisking steadily.
  • Continue to whisk until milk comes to a boil.
  • Add mustard, cayenne, salt and pepper; whisk to combine.
  • Continue whisking until sauce thickens, about 4 minutes.
  • Set saucepan aside.
  • Cook pasta in a large pot of boiling salted water until not quite al dente.
  • Drain well and set aside.
  • Butter a shallow 3-4 quart baking dish.
  • In a large mixing bowl stir together cooked pasta, cooked ground beef, sauce, Monterey Jack, cheddar and mozzarella.
  • Transfer mixture to buttered baking dish.
  • Smooth top.
  • Ina small bowl combine parmesan cheese, bread crumbs and cilantro.
  • Sprinkle evenly over pasta.
  • Bake pasta for 25-30 minutes at 375° or until top is golden and sauces is starting to bubble.

Nutrition Facts : Calories 1365.3, Fat 65.7, SaturatedFat 37.4, Cholesterol 217.2, Sodium 1018.3, Carbohydrate 123.9, Fiber 5.3, Sugar 4.5, Protein 67.4

LOW FAT MEXICAN MACARONI AND CHEESE



Low Fat Mexican Macaroni and Cheese image

Found this in a Weight Watcher's cookbook of recipes from the magazine in 2000. This is fast to make and has a nice flavour. Not a zingy dish, but the kids and I enjoyed it. 2/3 of a cup is 3 WW points.

Provided by ladypit

Categories     Mexican

Time 20m

Yield 8 serving(s)

Number Of Ingredients 4

8 ounces uncooked elbow macaroni
5 ounces light processed cheese (Light Velveeta)
1 teaspoon taco seasoning
1/2 cup salsa

Steps:

  • Boil water for the macaroni. Cook the noodles in the water until done, usually 7-9 minutes.
  • While the noodles are cooking cube the cheese.
  • When the noodles are done drain them and then return to the pan.
  • Add the cubed cheese and taco seasoning. Stir well, until the cheese is melted.
  • When melted, add the salsa and serve.

MEXICAN MACARONI AND CHEESE



Mexican Macaroni and Cheese image

Make and share this Mexican Macaroni and Cheese recipe from Food.com.

Provided by blazeko

Categories     Cheese

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8

1 1/2 lbs lean ground beef
2 tablespoons dried onion flakes
2 (7 1/4 ounce) packages dry macaroni and cheese mix
1/2 cup milk
1/2 cup butter (not spread or tub product) or 1/2 cup margarine (not spread or tub product)
15 ounces nacho cheese dip
1 cup medium salsa
1 (7 ounce) can diced green chilies

Steps:

  • In a medium skillet over medium-high heat, cook beef with onion flakes until beef is browned.
  • Drain.
  • In a large saucepan, cook the macaroni and cheese according to package directions.
  • Stir in the meat and onion mixture, nacho cheese dip, salsa and green chiles.
  • Reduce heat and simmer 15 minutes, or until heated through.

Nutrition Facts : Calories 469.7, Fat 22.6, SaturatedFat 12, Cholesterol 95.1, Sodium 1045.2, Carbohydrate 40, Fiber 2, Sugar 7.4, Protein 26.8

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Steps: FOR MACARONI AND CHEESE: In med sauce-pan slowly melt cubed cheese over med/low heat taking care not to burn the cheese. After cheese is melted, add 1 tbsp of flour and the butter, stirring till mixed through; slowly add milk to mixture. Meanwhile cook noodles according to pkg/drain. In large mixing bowl or pot used to cook noodles mix ...
From stevehacks.com


SLOW COOKER MACARONI AND CHEESE (MEXICAN STYLE)
2015-08-29 Instructions. In a pot of boiling water, cook macaroni for 5 minutes, strain and place back into pot. Add diced tomatoes, sour cream, green chilies, jalapeno, cream of mushroom soup, water, and black pepper; stir well to mix everything together.
From todayscreativelife.com


MEXICAN MACARONI AND CHEESE RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian ...
From recipeschoice.com


MACARONI AND CHEESE RECIPES | ALLRECIPES
The Most-Loved Macaroni and Cheese Recipes. Made with beef, bacon, chipotle, even beer: try these top-rated recipes. Restaurant-Style Mac and Cheese. 209. 'Got Some Crust' Macaroni and Cheese. 102. Mom's Favorite Baked Mac and Cheese. 1112.
From allrecipes.com


MEXICAN STYLE MACARONI SALAD RECIPE : OPTIMAL RESOLUTION LIST
Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl. Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it. …
From recipeschoice.com


MEXICAN STYLE MACARONI AND CHEESE RECIPES ALL YOU NEED …
Steps: Combine the macaroni, broth, and butter in the Instant Pot. Secure the lid and set the Steam Release to Sealing. Select the Manual setting …
From stevehacks.com


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