Mexican Mac and Cheese

Classic homemade macaroni and cheese is always a huge hit with the entire family. In most cases, however, mac and cheese requires using a saucepan, a pasta pot and baking a dish. Not to mention the fact that rounding out the meal with a vegetable or protein option means preparing an additional dish. That’s a lot of work and cleanup for a weeknight dinner.

This Mexican mac and cheese is the answer to all that prepping and scrubbing. Plus, this Mexican-inspired macaroni and cheese’s savory, zesty flavors make for a more refined version of the traditional pasta dish. Next time you’re scrambling to fit in a home-cooked family dinner, this Mexican mac and cheese won’t disappoint.

Ingredients for Mexican Mac and Cheese

• Ground beef: Ground beef that’s 95% lean is perfect for this skillet recipe since the fat is drained and the flavor of the leaner meat doesn’t overpower the flavors of the other ingredients and spices.
• Onion: Sharp and pungent chopped onions are a staple ingredient in Mexican and Tex-Mex recipes. Use any onion you prefer, but white onions are most commonly used in Mexican dishes.
• Chili powder: Chili powder is a blend of ground chili pepper, cumin and other spices, and provides the smoky, zesty profile of this Mexi-mac skillet. You can choose a good store-bought brand or make your own chili powder for more flavor control
• Oregano: If you’re able to find Mexican oregano (which is different from true oregano), give it a try. Mexican oregano is in the same family as lemon verbena, and has a brighter, more citrusy flavor with notes of anise. It pairs well with chilies, spices and southwestern flavors.
• Diced tomatoes: A can of diced tomatoes adds tangy, sweetness and texture to the Mexican mac and cheese. You can substitute the canned tomatoes for fresh if you prefer.
• Tomato sauce: Not to be confused with marinara sauce, basic canned tomato sauce is simply cooked and pureed tomatoes.
• Corn: Whether fresh or frozen, corn adds a crip texture that balances out the soft pasta and brings a sweet, nutty flavor to the dish.
• Elbow macaroni: Add dry pasta directly to the skillet in this Mexican mac and cheese recipe. The macaroni will cook in the skillet and absorb the flavors of the meat, tomatoes and spices, and the starches of the pasta will help thicken the sauce.
• Cheese: Shredded cheddar is the go-to when making macaroni and cheese, and we don’t disagree. You can choose a lower fat option if you prefer, or try a different variety altogether. Buy a block of cheese and shred it yourself for the best results when it comes to melting. Bagged shredded cheese often includes anti-caking agents that can affect how well it melts.

Directions

Step 1: Brown the beef

Sarah Tramonte for Taste of Home

In a large skillet, add the ground beef and diced onion and cook over medium heat until the meat is no longer pink and the onions are translucent. Using a spatula or a ground meat chopper, break apart the beef into smaller crumbles and drain the grease.

Step 2: Make the sauce

Sarah Tramonte for Taste of Home

Add the chili powder, oregano and salt to the skillet and stir to blend the seasonings into the meat. Stir in the diced tomatoes, tomato sauce, corn and 1/2 cup of water, and bring the mixture to a boil.

Step 3: Cook the pasta

Sarah Tramonte for Taste of Home

Pour in the dried macaroni and stir to incorporate. Reduce the heat to a simmer and cover the skillet. Stirring occasionally, allow the mixture to simmer for 15 to 20 minutes or until the pasta is tender. Remove the lid and mix in the shredded cheese until creamy and saucy. Serve while hot and melty.

Sarah Tramonte for Taste of Home

Recipe Variations

• Make it vegetarian: For a meatless Monday option, replace the ground beef with a plant-based substitute, or choose black or pinto beans for the protein.
• Use chicken: Replace the beef with ground chicken or leftover shredded rotisserie for a lighter, white meat version.
• Add a touch of heat: For a spicy twist, add sliced, fresh jalapeno or serrano peppers to the skillet with the meat and onions.

How to Store Mexican Mac and Cheese

Once cooled, store any leftover Mexican mac and cheese in an airtight container in the refrigerator for up to four days. Leftovers can be reheated in the microwave or on the stovetop by adding a splash of water to help reconstitute the cheesy sauce. Cook it over medium-low heat, stirring occasionally until the Mexican mac and cheese is heated through.

Mexican Mac and Cheese Tips

Sarah Tramonte for Taste of Home

Can I make Mexican macaroni and cheese gluten-free?

Yes. To make a wheat-free version of Mexican mac and cheese, replace the elbow macaroni with gluten-free pasta of your choosing. Since cooking time can vary between different brands of gluten-free pasta, check and stir the cooking pasta periodically so it doesn’t overcook and become mushy.

Can I bake this Mexican mac and cheese recipe?

Definitely. To make baked Mexican mac and cheese, follow the recipe until the pasta is just short of being fully cooked. Remove the skillet from the heat and spread two tablespoons of tomato sauce or salsa on the bottom of a casserole dish. Pour half of the cooked macaroni and cheese into the casserole and spread a layer of salsa over the pasta. Sprinkle it with shredded cheese, and then add the remaining pasta. Finish the baked mac by adding a final layer of salsa and topping it with cheese. Bake it in a 350º oven for 3o minutes or until the cheese is melted and bubbly.

Can I use leftover chili to make this dish?

This recipe is a great way to give new life to leftover chili. Add the leftover chili to a skillet along with 1/2 cup of water. Bring the chili to a low boil then reduce the heat to a simmer. Pour in the dried pasta and follow the remaining directions accordingly.