Mexican Macaroni and Cheese Recipe

4 1
Publisher Photo

Mexican Macaroni and Cheese Recipe

Be the first to add a review
4 1
Publisher Photo
For a classic casserole with a little more grown-up taste, give our Test Kitchen's zesty macaroni and cheese a try.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

Ingredients

  • 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

Directions

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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexican Macaroni and Cheese in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p224

Nutritional Facts

1-1/4 cups: 494 calories, 29g fat (18g saturated fat), 96mg cholesterol, 697mg sodium, 37g carbohydrate (5g sugars, 2g fiber), 23g protein.

  • 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
  1. 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.
  2. Remove from the heat. Stir in the jalapeno, chili powder and salt. Drain macaroni; add to cheese sauce and toss to coat.
  3. 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.
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Originally published as Mexican Macaroni and Cheese in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p224

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forMexican Macaroni and Cheese

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review