Easy Mexican Mac and Cheese
Creamy stovetop mac meets bold Mexican flavors with taco spices, green chiles, and melty cheeses. Comforting, zesty, and weeknight-easy.
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Servings:
Ingredients
Main Ingredients
- 12 oz dry elbow macaroni
- 1 tbsp olive oil
- 0.5 cup finely chopped onion
- 2 tbsp minced jalapeño
- 2 tsp minced garlic
- 0.75 cup drained black beans
- 0.75 cup corn kernels thawed if frozen
- 2.5 tbsp unsalted butter
- 2.5 tbsp all-purpose flour
- 2.25 cup whole milk room temperature if possible
- 0.5 cup sour cream
- 2 cup shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1.25 tbsp taco seasoning homemade or store-bought
- 4 oz mild diced green chiles drained
- 10 oz fire-roasted diced tomatoes drained
- 1 tbsp fresh lime juice
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper
- 1 tsp hot sauce optional
- 0.25 cup chopped cilantro for serving
Instructions
Preparation Steps
- Boil the macaroni in salted water until just al dente. Drain and set aside.
- Warm the olive oil in a large skillet over medium heat. Sauté onion and jalapeño until softened, 3–4 minutes.
- Stir in the garlic and taco seasoning and cook 30 seconds to bloom the spices. Fold in corn and black beans; heat through. Transfer mixture to a bowl.
- Melt the butter in the same pot over medium heat. Whisk in flour and cook 1–2 minutes, stirring, to form a blond roux.
- Slowly whisk in the milk. Simmer, whisking, until thickened and smooth, 3–5 minutes.
- Reduce heat to low. Stir in sour cream, cheddar, and Monterey Jack until melted and silky.
- Fold in the diced tomatoes and green chiles. Add the cooked pasta and the bean-corn mixture; toss to coat.
- Season with lime juice, salt, pepper, and hot sauce if using. Sprinkle with cilantro and serve warm.
Notes
Variation: For a crunchy topper, broil the finished mac in a skillet with crushed tortilla chips and a little extra cheese for 2–3 minutes. Add cooked chorizo or shredded rotisserie chicken to make it heartier.
Storage: Refrigerate leftovers in an airtight container up to 3 days. Reheat gently with a splash of milk to loosen the sauce.
This recipe is an original creation inspired by classic Easy Mexican Mac and Cheese flavors. All ingredient ratios and instructions are independently developed.