Mexican Mac and Cheese

This Mexican mac and cheese is creamy, spicy, and loaded with chorizo, black beans, corn, jalapeños, and two kinds of cheese.

this Recipe

Okay, real talk: this Mexican mac and cheese recipe started with a bunch of “almost expired” stuff shoved to the back of the fridge. It wasn’t planned. It wasn’t pretty. It was one of those chaotic “What the heck do I do with this?” dinners.

There I was—standing in the kitchen, tired, wearing a hoodie that had definitely seen better days, and too stubborn to order takeout. There was half a bell pepper, an open can of black beans, a jalapeño that was dangerously close to shriveling into a raisin, and (bless past-me) a block of cheddar. And pasta. Always pasta.

I boiled some noodles, sautéed the peppers with the chorizo that had been meant for breakfast tacos (oops), dumped in the beans and corn because… why not, and threw together a quick cheese sauce. And listen. I did not expect it to slap that hard. But it did. It was creamy and smoky and spicy in a way that made me pause mid-bite like, “Wait—did I just do something here?”

I’ve made this Mexican mac and cheese probably six times since. Each time a little different. A little messier. But that’s kind of the point, right?

Why You’ll Love This Mexican Mac and Cheese Recipe?

We all love a good mac and cheese. But sometimes you want something with a little more fire. Something that makes your taste buds perk up and go, “Oh hey there.”

This recipe? It’s like if comfort food put on some salsa music, cracked open a cerveza, and kicked its shoes off. It’s cheesy, yes—but it also has that hit of heat from the jalapeños, that sweetness from corn, and this smoky kick from the chorizo that just does something to the sauce. There’s texture. There’s flavor. There’s heart.

And it’s not perfect. The cheese gets stringy if you reheat it too aggressively. The jalapeños are unpredictable. Some days it’s spicier than I intended. But honestly? That’s what makes it real.

Ingredient Notes:

Not gonna lie—this recipe changes based on what’s hanging out in my fridge. But these are the go-to players when I want that warm, bold, cheesy goodness:

• Elbow Macaroni – Any short pasta works, but there’s something nostalgic about elbows. Maybe it’s the boxed mac memories? Either way, it does the job.

• Olive Oil – Just a drizzle. You could use butter, but I always feel like olive oil brings a slight earthiness I weirdly love.

• Mexican Chorizo – If you’ve got it, use it. It adds so much depth. But I’ve skipped it before and still ended up with a great dish.

• Onion + Red Bell Pepper – A little sweet, a little savory. I chop them small so they blend right in, but you do you.

• Corn & Black Beans – Straight from the can, drained and rinsed. They add bulk and texture and make it feel like a meal, not just a side.

• Jalapeños – Here’s where you adjust to your audience. One for a gentle tingle, two if you like to sweat a little. I once used three and… yeah. That was a choice.

• Butter + Flour – The backbone of a good cheese sauce. Don’t skip it unless you want a clumpy disaster.

• Chili Powder + Cumin – Smoky, warm spices that whisper “Hey, this isn’t your grandma’s mac.”

• Milk – Whole milk makes it extra creamy, but 2% has never let me down either.

• Shredded Cheese – Monterey Jack for that meltiness, and cheddar for bold flavor. Pre-shredded works, but if you have the energy to shred it fresh? It melts smoother.

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• Salt, Pepper, Cilantro – Cilantro haters, I see you. Leave it out. But I think it adds a fresh lift at the end.

How To Make Mexican Mac and Cheese?

1. Boil your pasta
   Salty water, elbow macaroni, 8-ish minutes. I usually forget to set a timer and just check until it feels right. Drain it. Maybe splash it with a little oil so it doesn’t clump while you deal with the rest.
2. Sauté the good stuff
   In a big skillet, heat some olive oil. Add your chorizo slices first, if using. Let them crisp up a bit, then toss in the onion and bell pepper. Cook until they’re soft and smell amazing. Stir in the corn, black beans, and jalapeños. Just warm them through. Set that aside. You’re doing great.
3. Make the cheese sauce
   Melt butter in a saucepan. Add flour, chili powder, and cumin. Stir like you mean it until it looks like a paste. Slowly (like slowly) whisk in your milk. Keep stirring until it thickens. Turn off the heat and add your cheeses—save a little for the top. Stir until melted. Taste it. Season. Taste again. (No judgment if you eat a spoonful straight from the pot.)
4. Bring it all together
   Pour the cooked pasta and the cheese sauce into the skillet with the veggies (and chorizo). Mix until every single bite looks coated and cheesy. Sprinkle with extra cheese and cilantro. And if you want to pop it under the broiler for a few minutes? Go for it.

Storage Options:

Leftovers? Rare. But if it happens, toss it in an airtight container and store it in the fridge. It’s good for 3–4 days. When reheating, add a splash of milk to bring back the creaminess. I’ve microwaved it. I’ve also just eaten it cold from the container while standing in front of the fridge. No regrets.

Freezing? Eh. I mean, technically yes. But dairy sauces can be weird after thawing. So I’d say… try to enjoy it fresh.

Variations and Substitutions:

• No chorizo? Use shredded chicken, ground beef, or nothing at all.

• Different cheese? Pepper jack is fun. I tried queso fresco once—it was weird. Would not repeat.

• No beans? Skip ‘em. Add more corn. Or peas, if that’s your thing. (It’s not mine.)

• Want it baked? Top it with breadcrumbs and more cheese. Pop it in the oven at 375°F for 15 mins.

What to Serve with Mexican Mac and Cheese?

Honestly, I’ve eaten this straight from the skillet. But if you’re looking to round out the meal:

• Tortilla chips – Crunchy + creamy = match made in heaven.

• Simple salad – For balance. Or at least the illusion of it.

• Grilled meat – Chicken, steak, shrimp… all great sidekicks.

• Margarita – Because sometimes you need one.

Frequently Asked Questions:

Can I make it ahead?
Yep. Just reheat gently and stir often so it doesn’t get weird. Add milk if it thickens too much.

Is it spicy?
Depends on your jalapeños. Some are chill, some are secretly evil. I usually taste a tiny bit before tossing them in. It’s like playing roulette.

So that’s my Mexican mac and cheese story—born from desperation, raised on cheese, and now part of my regular comfort food lineup. It’s one of those dishes that’s just real. A little messy, wildly flavorful, and perfect in its own imperfect way.

If you make it, please tell me what you added or changed or forgot to add. Did it turn out spicy? Did your kid think the jalapeños were green bell peppers (true story)? I wanna hear it all.

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Mexican Mac and Cheese

Prep Time 10 minutes mins

Cook Time 10 minutes mins

This Mexican mac and cheese features tender macaroni, creamy spiced cheese sauce, chorizo, black beans, corn, jalapeños, and bell peppers.

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4 Servings

Ingredients

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For the Pasta and Vegetables:

• 8 ounces elbow macaroni approximately 2 cups, uncooked
• 1 tablespoon olive oil
• 6 to 8 ounces Mexican chorizo sliced (optional)
• ½ yellow onion diced
• 1 red bell pepper diced
• ½ cup frozen corn kernels thawed
• ½ cup canned black beans drained and rinsed
• 1 to 2 jalapeños seeded and finely chopped

For the Cheese Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 2 cups milk
• ¾ cup shredded Monterey Jack cheese divided
• 1¼ cups shredded sharp cheddar cheese divided
• Salt and freshly ground black pepper to taste

For Garnish:

• Chopped fresh cilantro optional

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Instructions

 

Cook the Pasta

1. In a large pot of salted boiling water, cook the elbow macaroni according to the package directions until al dente. Drain and set aside.

Sauté the Chorizo and Vegetables

1. In a large skillet, heat the olive oil over medium heat. If using chorizo, add it to the skillet and cook for 3 to 5 minutes until browned and cooked through. Add the diced onion and red bell pepper and sauté for 4 to 5 minutes, or until softened. Stir in the corn, black beans, and chopped jalapeños. Cook for an additional 1 to 2 minutes, then remove from heat and set aside.

Prepare the Cheese Sauce

1. In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour, chili powder, and cumin. Cook for 1 to 2 minutes, whisking constantly, to form a roux. Slowly pour in the milk while continuing to whisk to prevent lumps. Bring the mixture to a gentle simmer, stirring frequently, until slightly thickened, about 3 to 4 minutes.

Incorporate the Cheese

1. Remove the sauce from heat. Gradually stir in ½ cup of Monterey Jack and 1 cup of the cheddar cheese, mixing until fully melted and smooth. Season with salt and pepper to taste.

Combine Pasta, Sauce, and Vegetables

1. Add the cooked macaroni and cheese sauce to the skillet with the sautéed vegetables (and chorizo, if using). Stir gently until the pasta is evenly coated and all ingredients are well combined.

Serve

1. Transfer to serving bowls and top with the remaining shredded cheeses and fresh cilantro, if desired. Serve warm.

Notes

To make this Mexican mac and cheese gluten-free, substitute the elbow macaroni with a certified gluten-free pasta of your choice. Replace the all-purpose flour in the cheese sauce with a gluten-free flour blend that includes a thickener such as xanthan gum or use cornstarch (1 tablespoon in place of 2 tablespoons flour) to create a roux. Ensure all additional ingredients, especially chorizo and shredded cheese, are labeled gluten-free, as some may contain additives or be processed in facilities with gluten.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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