Macaroni and Cheese Revisited

If you follow this blog, you’ve realized by now that when I told you my husband accuses me of having a secret Mexican heritage, I wasn’t joking.  Give me just about anything and I’ll turn it Hispanic.  In the mood for pizza?  Pepperoni Quesadillas, it is!  Hamburger?  I’ll take mine with extra guacamole, please.  Oh, and my favorite pasta, you ask — Mexican Macaroni & Cheese.  It’s like I’ve died and gone to a really cheesey, Mexican heaven.  Complete with sombreros. 

Mexican Mac & Cheese

  • 1/2 lb macaroni (cooked and drained)
  • Roux (2 tbsp butter and 2 tbsp flour)
  • 2 ½ cups whole milk
  • 3 cups + 1 cup shredded cheese (a mix of Monterey Jack, Mild Cheddar, Sharp Cheddar)
  • 2 garlic, minced
  • 1 tsp cumin
  • ½ ancho chili powder
  • ½ chili powder
  • 1/8 tsp cayenne
  • 1/2 onion, diced
  • 1 cup roasted corn
  • 1 cup black beans
  • 1 can green chilies
  • 1 large tomato, chopped
  • cilantro about two tbsp


In medium sauce pan whisk together the flour and butter (roux) and cook  for about 5 minutes until smooth.  Add the garlic, milk, cumin, ancho, chili and cayenne.   Simmer for about 10 minutes or until sauce begins to slightly thicken.  Once the sauce thickens, remove from heat and whisk in 3 cups of the cheese until smooth.  Season generously with salt and pepper.

Preheat oven to 350F.  In sauté pan cook onions and corn in olive oil until onions are soft. Add chilies and beans to the pan to combine and then transfer onion mixture into the pot with the cheese sauce.  Add the pasta, tomatoes and remaining 1 cup of cheese and mix well to coat the macaroni.  Transfer to a greased baking dish.  Top with additional cheese if desired and bake for about 25 minutes or until cheese is golden brown.  Top with cilantro before serving.



Filed under All Posts, Pasta!, Recipes, Uncategorized

4 responses to “Macaroni and Cheese Revisited

  1. In a pinch I just throw some salsa into my Kraft Mac & Cheese : )

  2. I love new takes on traditional recipes.
    🙂 Mandy

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