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Mexican Macaroni and Cheese

 Mexican Macaroni and Cheese
For a classic casserole with a little more grown-up taste, give our Test Kitchen's zesty macaroni and cheese a try.
6 ServingsPrep: 20 min. Bake: 15 min.


  • 3 cups uncooked elbow macaroni
  • 3 tablespoons butter
  • 3 tablespoons all-purpose flour
  • 2 cups milk
  • 1 tablespoon lime juice
  • 2 cups (8 ounces) shredded cheddar cheese, divided
  • 1-1/2 cups (6 ounces) shredded pepper Jack cheese, divided
  • 2 tablespoons chopped jalapeno pepper
  • 1 to 2 teaspoons chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon paprika


  • 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. Yield: 6 servings.

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Mexican Macaroni and Cheese (continued)

Nutritional Facts: 1 serving (1-1/4 cups) equals 494 calories, 29 g fat (18 g saturated fat), 96 mg cholesterol, 697 mg sodium, 37 g carbohydrate, 2 g fiber, 23 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.