Cheesy, Spicy, and Flavor-Packed Mexican Mac and Cheese Recipe for Ultimate Weeknight Comfort

Mexican Mac and Cheese is the ultimate fusion of two beloved comfort foods: rich, creamy mac and cheese and the bold, zesty flavors of Mexican cuisine. Imagine perfectly cooked macaroni coated in a silky, cheesy sauce, combined with spicy chorizo, tender black beans, sweet corn, and the heat of fresh jalapeños. Each bite is an explosion of textures and flavors that will leave you craving more.

Photo byInsanelyGoodRecipes

This dish has become a staple in my household, especially on weeknights when we need something comforting but with a little extra kick. It’s not just any mac and cheese – this Mexican-inspired version takes it to a whole new level. Whether you’re feeding a crowd or just treating yourself to something special, this Mexican Mac and Cheese is sure to hit the spot.

I discovered this amazing recipe at Insanely Good Recipes, and it has quickly become one of my go-to meals. I’m excited to share it with you because it’s so easy to make and absolutely packed with flavor. You can even customize it to suit your dietary preferences – from a vegetarian option to a low-carb version by swapping out the pasta.

Cultural Origins and Fun Facts

Macaroni and cheese, with its deep roots in American comfort food culture, gets an exciting twist when paired with the bold flavors of Mexican cuisine. Mexican chorizo, often made with pork and spiced with chili peppers, adds a fiery depth that transforms this dish into something unforgettable. In Mexican cooking, ingredients like beans, corn, and jalapeños are staples, bringing in earthy, sweet, and spicy notes that make every bite of this dish special.

Ingredients

For the Pasta:

• 8 ounces (2 cups) elbow macaroni, uncooked
• 1 tablespoon olive oil
• 6-8 ounces Mexican chorizo links, sliced (optional)
• 1/2 yellow onion, diced
• 1 red bell pepper, diced
• 1/2 cup frozen corn kernels, thawed
• 1/2 cup canned black beans, drained and rinsed
• 1-2 jalapeños, seeded and finely chopped

For the Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 2 cups milk
• 3/4 cup shredded Monterey Jack, divided
• 1 1/4 cup shredded sharp cheddar, divided
• Salt and pepper to taste
• Chopped fresh cilantro for garnish

Instructions

1. Cook the Pasta:
   Begin by cooking the macaroni to al dente, according to the package instructions. Once done, drain and set the pasta aside.
2. Prepare the Chorizo and Vegetables:
   In a large skillet, heat the olive oil over medium heat. Add the sliced chorizo (if using), diced yellow onion, and red bell pepper. Sauté for about 5-10 minutes, or until the chorizo is cooked and the vegetables are softened. Stir in the corn, black beans, and jalapeños, cooking for another 1-2 minutes, then set aside.
3. Make the Cheese Sauce:
   In a medium saucepan, melt the butter over medium heat. Whisk in the flour, chili powder, and cumin until smooth. Slowly pour in the milk while whisking constantly. Continue cooking and stirring until the sauce thickens.
4. Add the Cheese:
   Turn off the heat and gradually stir in 1/2 cup of Monterey Jack and 1 cup of cheddar cheese, adding a little at a time until the cheese is fully melted and smooth. Season with salt and pepper to taste.
5. Combine Everything:
   Add the cooked macaroni and the cheese sauce to the skillet with the vegetables and chorizo. Stir everything together until the pasta is well coated in the creamy sauce.
6. Serve and Garnish:
   Spoon the mac and cheese into bowls, topping with extra shredded cheese and a sprinkle of fresh cilantro. For an even more indulgent experience, consider adding a squeeze of lime juice or a dollop of sour cream!

Pro Tips and Variations

• Baked Mexican Mac and Cheese: If you prefer a baked version, undercook the pasta by 2 minutes. After combining everything, transfer it to a 9×13-inch baking dish. Top with the extra cheese and breadcrumbs, then bake at 350°F for 20-30 minutes until bubbly and golden on top.
• Vegetarian Option: Simply skip the chorizo and add extra veggies like zucchini or mushrooms.
• Spice Level: Want more heat? Leave the seeds in the jalapeños or add a pinch of cayenne pepper to the cheese sauce.
• Low-Carb Alternative: Swap the macaroni with cauliflower florets for a lower-carb version that’s still loaded with flavor.

Pairing Suggestions

This rich and cheesy dish pairs perfectly with a crisp, refreshing salad like a citrus avocado salad. A side of warm tortillas also complements the dish nicely, offering something to scoop up every cheesy, chorizo-filled bite. For drinks, a light Mexican lager or a tangy margarita balances out the spicy flavors beautifully.

Final Thoughts and Call to Action

Did you enjoy this Mexican Mac and Cheese as much as I did? If so, let me know in the comments below! I’d love to hear how you customized it or any side dishes you paired it with. Don’t forget to share this recipe with your friends and family, and hit that follow button for more mouth-watering recipes coming your way!