Mexi Mac And Cheese Recipes

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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

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.

MEXI-MAC SKILLET



Mexi-Mac Skillet image

This is the yummiest, quickest recipe I have. There's no need to precook the macaroni. Everything comes together in one smart skillet. -Maurane Ramsey, Fort Wayne, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 pound extra-lean ground beef (95% lean)
1 large onion, chopped
1-1/4 teaspoons chili powder
1 teaspoon dried oregano
1/4 teaspoon salt
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 cup fresh or frozen corn
1/2 cup water
2/3 cup uncooked elbow macaroni
1/2 cup shredded reduced-fat cheddar cheese

Steps:

  • In a large nonstick skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 5-7 minutes., Stir in seasonings, tomatoes, tomato sauce, corn and water; bring to a boil. Stir in macaroni. Reduce heat; simmer, covered, until macaroni is tender, 15-20 minutes, stirring occasionally. Sprinkle with cheese.

Nutrition Facts : Calories 318 calories, Fat 10g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 755mg sodium, Carbohydrate 28g carbohydrate (9g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

MEXI-MAC CASSEROLE



Mexi-Mac Casserole image

I typically have most of the ingredients for this dish in my pantry. Green chiles give it a little bite, but it's easy to swap in a can of spicier tomatoes to turn up the heat. -Jan Conklin, Stevensville, Montana

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 8 servings.

Number Of Ingredients 12

1 package (7-1/4 ounces) macaroni and cheese dinner mix
1-1/2 pounds lean ground beef (90% lean)
1 medium onion, finely chopped
2 garlic cloves, minced
1 can (14-1/2 ounces) diced tomatoes with mild green chiles
1 can (4 ounces) chopped green chiles
1 envelope reduced-sodium taco seasoning
2-1/2 cups shredded Mexican cheese blend, divided
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/4 ounces) whole kernel corn, drained
1 can (7-3/4 ounces) Mexican-style hot tomato sauce
1/2 cup crushed tortilla chips

Steps:

  • Prepare macaroni and cheese mix according to package directions. Meanwhile, cook the beef, onion and garlic in a Dutch oven over medium heat until meat is no longer pink, breaking meat into crumbles; drain., Add the diced tomatoes, green chiles and taco seasoning. Stir in 2 cups cheese, beans, corn, tomato sauce and prepared macaroni and cheese dinner., Transfer to a greased 13x9-in. baking dish; sprinkle with chips and remaining cheese., Bake, uncovered, at 350° until bubbly, 30-35 minutes. , Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°.

Nutrition Facts : Calories 555 calories, Fat 27g fat (13g saturated fat), Cholesterol 101mg cholesterol, Sodium 1330mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 33g protein.

VELVEETA® DOWN-HOME MACARONI AND CHEESE



VELVEETA® Down-Home Macaroni and Cheese image

If you're looking for a mac and cheese recipe with the perfect balance of cheesy and creamy, the search ends here.

Provided by VELVEETA Cheese

Categories     Trusted Brands: Recipes and Tips     VELVEETA Cheese

Time 45m

Yield 5

Number Of Ingredients 7

¼ cup butter, divided
¼ cup flour
1 cup milk
½ pound VELVEETA®, cut into 1/2-inch cubes
2 cups elbow macaroni, cooked and drained
½ cup KRAFT Shredded Cheddar Cheese
6 RITZ Crackers, crushed

Steps:

  • Heat oven to 350 degrees F.
  • Melt 3 Tbsp. butter in medium saucepan on medium heat. Whisk in flour; cook 2 min., stirring constantly. Gradually stir in milk. Bring to boil; cook and stir 3 to 5 min. or until thickened. Add VELVEETA; cook 3 min. or until melted, stirring frequently. Stir in macaroni.
  • Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Cheddar. Melt remaining butter; toss with cracker crumbs. Sprinkle over casserole.
  • Bake 20 min. or until heated through.

Nutrition Facts : Calories 497.4 calories, Carbohydrate 46.7 g, Cholesterol 75 mg, Fat 25.9 g, Fiber 2.1 g, Protein 18.6 g, SaturatedFat 15.9 g, Sodium 869.1 mg, Sugar 6.8 g

BAKED MEXICAN MACARONI AND CHEESE



Baked Mexican Macaroni and Cheese image

Olé! Reduced-fat ingredients make indulging in mac and cheese almost guilt free.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 50m

Yield 6

Number Of Ingredients 12

2 2/3 cups uncooked penne pasta (8 oz)
2 tablespoons butter or margarine
1/4 cup chopped onion
1 teaspoon ground mustard
1/4 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
2 cups Yoplait® Fat Free plain yogurt (from 2-lb container)
4 oz light process American cheese product loaf (from deli), cut into 1/2-inch cubes
1 cup shredded reduced-fat Mexican 4-cheese blend (4 oz)
1/4 cup Progresso™ plain bread crumbs

Steps:

  • Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
  • In 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper and garlic; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Remove from heat.
  • Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
  • Bake uncovered about 25 minutes or until bubbly.

Nutrition Facts : Calories 450, Carbohydrate 64 g, Cholesterol 25 mg, Fiber 3 g, Protein 24 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 890 mg, Sugar 10 g, TransFat 0 g

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 :

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.

MEXICAN MAC AND CHEESE



Mexican Mac and Cheese image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 11

1 1/2 cups whipping cream
1 1/2 cups half and half
1/2 pound asadero-style cheese, shredded
1/2 pound Manchego cheese, shredded
1 teaspoon celery seeds
1/4 teaspoon cayenne pepper
3 large egg yolks
1 pound elbow macaroni, cooked
1/2 cup grated Cotija
1/2 cup bread crumbs
Chopped fresh parsley

Steps:

  • Preheat oven to 400 degrees F. Combine cream, half and half, asadero-style and Manchego cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds and cayenne pepper. Season sauce with salt and pepper. Beat yolks in large bowl to blend. Gradually whisk in sauce. Add macaroni and stir to blend. Butter 4 quart baking dish. Pour macaroni and sauce into dish. Mix Cotija cheese and bread crumbs in small bowl. Sprinkle evenly over macaroni. Bake until sauce is bubbling and top is beginning to brown, about 25 minutes.

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