Mexican Macaroni And Cheese Recipe
As I stirred the creamy cheese sauce, the aroma of sharp cheddar and green chilies wafted through my kitchen, promising a glorious fusion of classic comfort and bold flavors. This isn’t just your ordinary mac and cheese—it’s a culinary adventure straight to flavor town, and I can’t wait to dive in fork-first!
I love combining creamy mac and cheese with a Mexican flair, creating a flavorful fusion dish. By incorporating diced green chilies, sharp cheddar, and Monterey Jack cheese, along with spices like ground cumin and smoked paprika, this dish is transformed into a rich, smoky comfort food.
The cilantro and jalapeños add a fresh kick, while optional crushed tortilla chips offer a satisfying crunch.
Mexican Macaroni And Cheese Recipe Ingredients
- Elbow macaroni: Provides carbohydrates for energy.
- Sharp cheddar cheese: Rich in protein and calcium.
- Monterey Jack cheese: Creamy texture, mild flavor.
- Diced green chilies: Adds mild heat and vitamin C.
- Ground cumin: Warm, earthy spice, aids digestion.
- Smoked paprika: Provides a smoky, savory depth.
- Whole milk: Adds creaminess; source of calcium.
- Cilantro: Fresh flavor, rich in antioxidants.
- Jalapeño: Optional heat; contains capsaicin.
- Crushed tortilla chips: Crunchy texture, optional topping.
Mexican Macaroni And Cheese Recipe Ingredient Quantities
- 8 oz elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 8 oz sharp cheddar cheese, shredded
- 4 oz Monterey Jack cheese, shredded
- 1 can (4 oz) diced green chilies
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup cilantro, chopped
- 1 jalapeño, sliced (optional)
- 1/4 cup crushed tortilla chips (optional topping)
How to Make this Mexican Macaroni And Cheese Recipe
1. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
2. In a large saucepan over medium heat, melt the butter. Add the flour and whisk constantly for about 1 minute to create a roux.
3. Gradually add the milk to the roux, whisking continuously to prevent lumps. Cook for 3-4 minutes, or until the mixture thickens slightly.
4. Reduce the heat to low and stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth.
5. Stir in the diced green chilies, ground cumin, smoked paprika, salt, and pepper. Adjust the seasoning to taste.
6. Add the cooked macaroni to the cheese sauce, stirring gently to ensure all the pasta is well-coated.
7. Transfer the mac and cheese to a serving dish and sprinkle the chopped cilantro on top.
8. For a spicy kick, garnish with sliced jalapeño, if using.
9. For added crunch, sprinkle crushed tortilla chips over the top before serving, if desired.
10. Serve immediately, enjoying the creamy and flavorful fusion of Mexican-inspired ingredients with classic comfort food.
Mexican Macaroni And Cheese Recipe Equipment Needed
1. Large pot
2. Large saucepan
3. Whisk
4. Wooden spoon or spatula
5. Measuring cups
6. Measuring spoons
7. Box grater (for shredding cheese)
8. Colander (for draining pasta)
9. Cutting board
10. Knife
11. Serving dish
FAQ
- What type of macaroni is best for this recipe?
Elbow macaroni is ideal as it holds the sauce well, but any short pasta shape can work in a pinch. - Can I use a different type of cheese?
Yes, you can substitute the cheeses to your liking. Pepper Jack or Colby cheese are great alternatives for a twist. - How spicy is this dish?
The diced green chilies add a mild heat. To increase spiciness, add the sliced jalapeño or a pinch of cayenne pepper. - Is there a substitute for whole milk?
You can use 2% milk or a non-dairy milk alternative, but it may slightly alter the creaminess of the sauce. - How do I make it gluten-free?
Use gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend. - Can the cilantro be omitted?
Absolutely, if you’re not a fan of cilantro, you can leave it out or replace it with parsley for a fresh garnish. - What’s the purpose of the tortilla chip topping?
The crushed tortilla chips add a crunchy texture and a bit of salty flavor that complements the creamy cheese sauce.
Mexican Macaroni And Cheese Recipe Substitutions and Variations
- Whole milk: Substitute with 2% milk or evaporated milk for a creamier texture.
- Sharp cheddar cheese: Use mild cheddar, Colby cheese, or a Mexican cheese blend instead.
- Monterey Jack cheese: Swap with pepper jack for a spicy kick or mozzarella for a milder flavor.
- Cilantro: Replace with parsley if you prefer a less intense flavor.
- Jalapeño: Use pickled jalapeños or omit for a milder dish.
Pro Tips
1. Cheese Variations: For an extra depth of flavor, try incorporating different cheeses such as Pepper Jack for more spice or Gouda for added creaminess alongside the sharp cheddar and Monterey Jack.
2. Smooth Sauce Tip: Ensure the milk is at room temperature or slightly warmed before adding to the roux. This helps prevent the sauce from becoming lumpy and ensures a smooth, creamy texture.
3. Boosting Spice: If you enjoy more heat, include a pinch of cayenne pepper or a dash of hot sauce to the cheese mixture. This will enhance the spicy notes without overpowering the dish.
4. Herb Infusion: Infuse the milk with bay leaves or thyme sprigs as you heat it for the sauce. Simply remove the herbs before adding the milk to the roux. This adds an aromatic layer to your mac and cheese.
5. Baking Option: For a crispy baked version, once mixed, place the mac and cheese in an oven-safe dish, top with crushed tortilla chips and additional cheese, then bake at 375°F (190°C) for about 15 minutes or until golden and bubbly.
Mexican Macaroni And Cheese Recipe
My favorite Mexican Macaroni And Cheese Recipe
Equipment Needed:
1. Large pot
2. Large saucepan
3. Whisk
4. Wooden spoon or spatula
5. Measuring cups
6. Measuring spoons
7. Box grater (for shredding cheese)
8. Colander (for draining pasta)
9. Cutting board
10. Knife
11. Serving dish
Ingredients:
- 8 oz elbow macaroni
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 8 oz sharp cheddar cheese, shredded
- 4 oz Monterey Jack cheese, shredded
- 1 can (4 oz) diced green chilies
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1/4 cup cilantro, chopped
- 1 jalapeño, sliced (optional)
- 1/4 cup crushed tortilla chips (optional topping)
Instructions:
1. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
2. In a large saucepan over medium heat, melt the butter. Add the flour and whisk constantly for about 1 minute to create a roux.
3. Gradually add the milk to the roux, whisking continuously to prevent lumps. Cook for 3-4 minutes, or until the mixture thickens slightly.
4. Reduce the heat to low and stir in the shredded cheddar and Monterey Jack cheeses until melted and smooth.
5. Stir in the diced green chilies, ground cumin, smoked paprika, salt, and pepper. Adjust the seasoning to taste.
6. Add the cooked macaroni to the cheese sauce, stirring gently to ensure all the pasta is well-coated.
7. Transfer the mac and cheese to a serving dish and sprinkle the chopped cilantro on top.
8. For a spicy kick, garnish with sliced jalapeño, if using.
9. For added crunch, sprinkle crushed tortilla chips over the top before serving, if desired.
10. Serve immediately, enjoying the creamy and flavorful fusion of Mexican-inspired ingredients with classic comfort food.
