Mexican Mac and Cheese
This Mexican mac and cheese features tender macaroni, creamy spiced cheese sauce, chorizo, black beans, corn, jalapeños, and bell peppers.
4 Servings
Ingredients
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
Instructions
Cook the Pasta
- 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
- 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
- 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
- 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
- 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
- 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.