Mexican Mac and Cheese


Serves 12

Good to Know: The pasta can be made up to one day in advance.

You’ll Need

  • 1 Tbsp olive oil
  • ½ lb ground beef (or turkey or pork)
  • 2 Tbsp chili powder
  • 1 Tbsp paprika
  • 1 Tbsp cumin
  • 2 tsp garlic powder
  • 1 tsp kosher salt
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1½ cups milk
  • 1 cup grated cheddar cheese
  • 1 cup grated Monterey Jack cheese
  • 1 cup cherry tomatoes, halved
  • ½ cup green onions, thinly sliced
  • 1 lb box of elbow macaroni
  • Sour cream
  • Cilantro
  • Salsa
  • Green onions

Prep and Cook

  • Bring a pot of generously salted water to a boil and cook pasta until al dente, about 9 minutes.
  • While the pasta is cooking, add olive oil to a skillet set over medium heat and cook the ground meat until no longer pink. Add chili powder, paprika, cumin, garlic powder and salt and stir to combine. Set aside.
  • When the pasta is cooked, drain and set aside.
  • Using the pot the pasta was cooked in, melt the butter. Add flour and stir to form a paste, about 1 minute.
  • Add milk and whisk into the flour mixture, stirring until thickened. Add cheese and stir until melted.
  • Add ground beef, pasta and tomatoes to the cheese sauce in the pot and toss to combine.
  • Preheat oven to 350 degrees F. Place ramekins on a baking sheet and fill with mac and cheese and bake for 10 minutes.
  • Serve garnished with sour cream, cilantro, green onions and salsa, if desired.


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