Easy Mexican Mac And Cheese Recipes

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SIMPLE MACARONI AND CHEESE



Simple Macaroni and Cheese image

A very quick and easy fix to a tasty side-dish. Fancy, designer mac and cheese often costs forty or fifty dollars to prepare when you have so many exotic and expensive cheeses, but they aren't always the best tasting. This recipe is cheap and tasty.

Provided by g0dluvsugly

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Stovetop Macaroni and Cheese Recipes

Time 30m

Yield 4

Number Of Ingredients 7

1 (8 ounce) box elbow macaroni
¼ cup butter
¼ cup all-purpose flour
½ teaspoon salt
ground black pepper to taste
2 cups milk
2 cups shredded Cheddar cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
  • Melt butter in a saucepan over medium heat; stir in flour, salt, and pepper until smooth, about 5 minutes. Slowly pour milk into butter-flour mixture while continuously stirring until mixture is smooth and bubbling, about 5 minutes. Add Cheddar cheese to milk mixture and stir until cheese is melted, 2 to 4 minutes.
  • Fold macaroni into cheese sauce until coated.

Nutrition Facts : Calories 630.2 calories, Carbohydrate 55 g, Cholesterol 99.6 mg, Fat 33.6 g, Fiber 2.1 g, Protein 26.5 g, SaturatedFat 20.9 g, Sodium 777 mg, Sugar 7.6 g

MEXI MAC AND CHEESE



Mexi Mac and Cheese image

Mac and cheese made festive with tasty Mexican flavors. An easy meal-in-one that the whole family will love!

Provided by Maegan - The BakerMama

Categories     Main

Time 40m

Yield 10

Number Of Ingredients 13

1 pound large elbow macaroni
1 tablespoon olive oil
1 cup chopped bell pepper (red, green and/or yellow)
1/2 cup chopped red or white onion
1 (10 ounce) can chopped tomatoes with green chiles (I used Rotel)
1 pound lean ground turkey
1 (1 ounce) packet taco seasoning mix
1 (10 ounce) can red enchilada sauce
2 tablespoons butter
2 tablespoons flour
1 cup milk
2-1/2 cups shredded mexi-blend cheese
salt & pepper to taste

Steps:

  • If baking, preheat oven to 450°F. Spray a 9×13-inch baking dish with non-stick cooking spray and set aside.
  • In a large pot, cook the macaroni to al dente according to package directions and drain. Return to large pot.
  • Heat the olive oil over medium-high heat in a large skillet. Add the chopped bell pepper and onion and cook until onions become translucent. Stir in can of tomatoes with green chiles. Saute for another 3 minutes. Add pepper mixture to pot with cooked macaroni.
  • Add the ground turkey to the hot skillet and break up the meat with a spoon. Cook until meat is cooked all the way through, 4-5 minutes. Drain grease off meat, if necessary, and return to skillet. Add taco seasoning mix and stir until turkey is completely coated in seasoning. Add cooked turkey to pot with cooked macaroni and pepper mixture.
  • Pour enchilada sauce over everything in the pot and stir gently to coat.
  • Add butter to hot skillet. Once butter is melted, whisk in flour until a thick mixture forms. Turn heat to medium low and add milk, whisking constantly until mixture starts to thicken. Add 2 cups cheese and stir until cheese is melted. Season cheese sauce with salt and pepper to taste.
  • Pour cheese sauce over the macaroni mixture in the large pot. Serve immediately or transfer mixture to prepared baking dish. Sprinkle with remaining 1/2 cup shredded cheese. Bake in preheated oven for 10-15 minutes or until cheese is bubbling and starting to brown and crisp on top. Let set for about 5 minutes before serving.

EASY MEXICAN MAC AND CHEESE



Easy Mexican Mac and Cheese image

Creamy, cheesy, spicy...and cooks up easily in your crockpot even if you don't have a kitchen. At your desk at work? Yes! Anywhere with an electrical outlet! This is not one of those "dump and go" recipes as you can't leave your crockpot unattended, but a tastier alternative to boxed mac and cheese. It is not, however, better texture or taste than from-scratch mac and cheese on the stove. This recipe was created for a crockpot cooking contest and truthfully, you will love it even more it you make the recipe in a pot on the stove. You can always transfer to a crockpot for party-style serving. Enjoy!

Provided by FLKeysJen

Categories     Cheese

Time 2h5m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces penne pasta, uncooked
1/2 cup mexican lager beer (such as Corona)
4 slices bacon, diced
10 ounces rotel diced tomatoes and green chilies (not drained)
8 ounces cream cheese
2 cups milk
12 ounces monterey jack pepper cheese, cubed (I used one and a half 8 oz. blocks of KRAFT Natural Pepper Jack)
green onion, sliced
tortilla chips, crushed

Steps:

  • SPRAY crockpot with cooking spray.
  • DUMP pasta, then all other ingredients (except garnishes) in your crockpot.
  • COOK ON HIGH for at least 45 minutes without disturbing; from that point on, stir every half hour or so, checking to see if the pasta is done (based on the reviews it can take anywhere between 45 minutes and two hours). When your pasta is cooked, proceed to Step #4.
  • SERVE -- topped generously with green onions and crushed tortilla chips! Be sure to turn off the crockpot or switch to the warm setting, so the pasta doesn't get mushy.

MEXICAN MACARONI AND CHEESE



Mexican Macaroni and Cheese image

For a classic casserole with a little more grown-up taste, give our Test Kitchen's zesty macaroni and cheese a try.

Provided by Taste of Home

Categories     Side Dishes

Time 35m

Yield 6 servings.

Number Of Ingredients 11

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

Steps:

  • 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.

Nutrition Facts :

ONE-SKILLET TEX MEX MAC AND CHEESE



One-Skillet Tex Mex Mac and Cheese image

An EASY recipe that's made in ONE skillet so you don't have to cook the pasta separately!! Loaded with ground beef, peppers, tomatoes, cheese, and cilantro! A family FAVORITE that feeds a crowd!!

Provided by Averie Sunshine

Categories     Pasta

Time 40m

Number Of Ingredients 17

2 tablespoons olive oil
1 large/extra-large sweet vidalia onion, diced small
1 pound lean ground beef (I used 90% lean)
1 large/extra large red bell pepper, diced small
1 cup corn (I used frozen straight from the freezer)
1 cup elbow macaroni (dry, uncooked)
1 cup water
one 14.5-ounce can diced tomatoes (do not drain)
one 8-ounce can tomato sauce
1 tablespoon cumin, plus more if desired
1 tablespoon chili powder
2 teaspoons Mexican oregano (regular oregano may be substituted)
1 teaspoon kosher salt, plus more if desired
1 teaspoon freshly ground black pepper, or to taste
pinch cayenne pepper, optional and to taste
1 to 2 cups shredded cheese (I used a Mexican shredded cheese blend)
fresh cilantro, finely minced for garnishing

Steps:

  • To a large skillet, add the olive oil, onion, beef, and cook over medium-high heat until beef is cooked through and onion is soft and translucent, about 7 minutes; crumble beef and stir frequently to ensure even cooking.
  • Add the bell pepper, corn, macaroni, water, tomatoes, tomato sauce, cumin, chili powder, oregano, salt, pepper, stir to combine.
  • Lower heat to medium low, cover, and allow mixture to simmer for about 20 minutes, or until pasta is tender and cooked through. Stir a couple times while simmering to ensure even cooking.
  • Uncover, turn off the heat, add the cheese, and stir to combine and until melted. Taste and check for seasoning balance. If necessary add more salt or seasonings (I added an additional 1 teaspoon salt and 1 teaspoon of cumin).
  • Evenly sprinkle the cilantro and serve immediately.

Nutrition Facts : Calories 357 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 78 milligrams cholesterol, Fat 21 grams fat, Fiber 3 grams fiber, Protein 26 grams protein, SaturatedFat 9 grams saturated fat, ServingSize 1, Sodium 742 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 10 grams unsaturated fat

MEXICAN MAC AND CHEESE



Mexican Mac and Cheese image

I cleaned out the fridge and this is what happened! Macaroni and cheese with salsa and chiles. My son even approved and he can be hard to please!!

Provided by AUNTPT

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 6

1 ½ pounds lean ground beef
2 tablespoons dried onion flakes
2 (7.25 ounce) packages dry macaroni and cheese
15 ounces nacho cheese dip
1 cup medium salsa
1 (7 ounce) can diced green chiles

Steps:

  • In a medium skillet over medium-high heat, cook beef with onion flakes until beef is browned. Drain.
  • In a large saucepan, cook the macaroni and cheese according to package directions. Stir in the meat and onion mixture, nacho cheese dip, salsa and green chiles. Reduce heat and simmer 15 minutes, or until heated through.

Nutrition Facts : Calories 453.5 calories, Carbohydrate 44.4 g, Cholesterol 70.6 mg, Fat 18.2 g, Fiber 2.8 g, Protein 26.4 g, SaturatedFat 6.7 g, Sodium 1398.3 mg, Sugar 8.9 g

MEXICAN MAC-N-CHEESE



Mexican Mac-n-Cheese image

Provided by Food Network

Categories     side-dish

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 20

4 tablespoons unsalted butter
1 cup frozen corn kernels, thawed
1 medium onion, cut into 1/4-inch dice
1 red pepper, seeded, cut into 1/4-inch dice
4 cloves garlic, peeled and minced
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons cumin
2 teaspoons chile powder
1/2 teaspoon cayenne pepper
1/4 all-purpose flour
4 cups milk, cold
2 cups shredded cheddar
1 cup shredded Monterey Jack
1/2 cup scallions, thinly sliced
1 teaspoon freshly ground black pepper
1 pound mini rigatoni, cooked al dente according to package directions
1/2 cup panko breadcrumbs
1/2 cup crumbled cotija cheese, for garnish
1/4 cup cilantro leaves, minced, for garnish
1/4 cup pickled jalapenos, drained, minced, for garnish

Steps:

  • Preheat the oven to 350 degrees F.
  • Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepot set over medium-high heat. Saute until the onions are translucent, 6 to 8 minutes. Add the cumin, chile powder, cayenne pepper and flour and cook, stirring frequently with a wooden spoon, to make a roux, 3 to 4 minutes. Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until starting to thicken, 8 to 10 minutes. Reduce the heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes. Add the scallions, pepper and rigatoni and mix well to combine.
  • Pour the into a 9-by-13-inch glass baking dish. Sprinkle the panko evenly over the top and cover with foil. Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling. Remove to a cooling rack and let rest for 8 to 10 minutes.
  • Garnish with the cotija, jalapeno and cilantro. Serve immediately.

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