Mexican Mac and Cheese
Mexican Mac and Cheese is a flavorful twist on the classic comfort food, featuring a blend of creamy cheese, spicy jalapenos, and traditional Mexican spices. This dish offers a satisfying combination of rich, creamy texture and a kick of spice!
Servings: 6 servings
Calories: 74kcal
Ingredients
- 2 tablespoons butter
- 1 cup 5 ounces diced bell pepper
- 2 tablespoons flour
- 2 cups 16 ounces milk
- 2 cups 8 ounces Velveeta
- 1 tablespoon Dijon mustard
- 2 cups 8 ounces shredded Tex-Mex cheese
- 1 package 2 tablespoons taco seasoning
- 1/4 cup 1 ounce pickled jalapeño peppers
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 1 pound 16 ounces pasta, cooked to al dente
- 1/4 1 ounce cup sliced green onion
- 1 cup 6 ounces crushed tortilla chips
- fresh cilantro to taste
Instructions
- Preheat the oven to 350 degrees F.
- In a medium saucepan, combine the butter and the bell pepper over medium-high until the butter is boiling and the peppers are soft about 4 minutes.
- Add the flour and combine fully. Add the milk, Velveeta, and Dijon mustard and continue cooking over medium heat, stirring continuously until the processed cheese is melted, about 6 minutes.
- Add the shredded cheese, taco seasoning, pickled jalapeño peppers, salt, and pepper and continue heating and stirring until the cheese is melted and the sauce is smooth, about 3 minutes.
- Pour the cheese sauce over the cooked pasta and stir, making sure that all the pasta is covered in the cheese sauce.
- Pour the cheesy pasta into a 9x13 baking dish. Sprinkle the top with green onions and the crushed tortilla chips.
- Bake in a preheated oven for 20 minutes. Let stand for 3 minutes before serving. Top with fresh cilantro. Serve warm.
Nutrition
Serving: 1 | Calories: 74kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 371mg | Fiber: 1g | Sugar: 1g