Mexican Mac and Cheese
Mexican Mac and Cheese is a delicious one-pot wonder combining America's favorite cheesy pasta with tasty Mexican flavors for an easy meal.
Servings: 4
Calories: 1160kcal
Ingredients
- 1 pound Elbow Macaroni Noodles
- 1 pound Chorizo
- ½ cup Onion
- 4 Tablespoons Flour
- ½ cup Milk
- 3 ounces Processed Cheese--such as Velveeta
- 3 ounces Cream Cheese
- 1 Tablespoon Taco Seasoning
- 1 can Tomatoes with chilis--such as Rotel
- 1 can Corn
- 1 teaspoon Salt
- 1 Tablespoon Sugar
- 1 cup Shredded Sharp Cheddar Cheese
Toppings:
- Cilantro,Green Onions, Jalapenos, Sour Cream, Chopped Tomatoes
Instructions
- Bring salted water to a boil to cook the elbow noodles.
- In the meantime, cook the chorizo in a skillet. Drain the fat off, if needed to reduce amount of oil in pan to around 2 tablespoons fat.
- Add the onion and cook until tender.
- Sprinkle the flour over the chorizo. Cook until the chorizo has absorbed the fat and the flour has browned slightly.
- Over medium heat, add the milk. Cooking until the milk is bubbly.
- Add the processed cheese and cream cheese. Stir until melted. Adding more milk, if necessary to achieve the correct consistency.
- Drain the elbow noodles.
- To the noodles, add the chorizo and cheese mixture.
- Stir in taco sauce, corn, salt, sugar, and tomatoes with chilis. Stir until well combined.
- Adjust seasonings as needed. Add milk if the mixture is too thick.
- Pour mixture into a greased 9x13 baking dish. Sprinkle shredded cheese over the top and bake at 375 until bubbly.
- Garnish with sour cream, fresh cilantro, chopped tomatoes, jalapenos, and green onions.
Nutrition
Calories: 1160kcal | Carbohydrates: 127g | Protein: 51g | Fat: 50g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 132mg | Sodium: 1255mg | Potassium: 871mg | Fiber: 8g | Sugar: 18g | Vitamin A: 1661IU | Vitamin C: 17mg | Calcium: 443mg | Iron: 6mg
