Best Mexican Macaroni And Cheese Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

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 :

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

LOW FAT MEXICAN MACARONI AND CHEESE



Low Fat Mexican Macaroni and Cheese image

Found this in a Weight Watcher's cookbook of recipes from the magazine in 2000. This is fast to make and has a nice flavour. Not a zingy dish, but the kids and I enjoyed it. 2/3 of a cup is 3 WW points.

Provided by ladypit

Categories     Mexican

Time 20m

Yield 8 serving(s)

Number Of Ingredients 4

8 ounces uncooked elbow macaroni
5 ounces light processed cheese (Light Velveeta)
1 teaspoon taco seasoning
1/2 cup salsa

Steps:

  • Boil water for the macaroni. Cook the noodles in the water until done, usually 7-9 minutes.
  • While the noodles are cooking cube the cheese.
  • When the noodles are done drain them and then return to the pan.
  • Add the cubed cheese and taco seasoning. Stir well, until the cheese is melted.
  • When melted, add the salsa and serve.

MEXICAN MACARONI AND CHEESE



Mexican Macaroni and Cheese image

Make and share this Mexican Macaroni and Cheese recipe from Food.com.

Provided by Millereg

Categories     One Dish Meal

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 8

1 (7 1/4 ounce) package macaroni & cheese dinner mix (OR equivalent prepared macaroni and cheese)
1 lb ground turkey
1 green pepper, chopped
1 small onion, chopped
2 cups whole kernel corn (frozen or canned)
1 (8 ounce) can tomato sauce (unsalted, if watching your sodium)
2 teaspoons chili powder
1 dash pepper

Steps:

  • Prepare M&C dinner as directed.
  • Brown meat, celery, green pepper and onion; cook until tender.
  • Stir in corn, tomato sauce, chili powder, and pepper.
  • Add M&C dinner; mix well.
  • Heat through on top of stove or pour into 2 quart casserole; bake at 350F for 15 to 20 minutes.

Nutrition Facts : Calories 461.4, Fat 12.5, SaturatedFat 3.7, Cholesterol 96.9, Sodium 1097.7, Carbohydrate 58.2, Fiber 4.8, Sugar 11.1, Protein 31.6

MEXICAN INSPIRED NO-MAYO MACARONI AND CHEESE SALAD



Mexican Inspired No-Mayo Macaroni and Cheese Salad image

First this is a much healthier and lighter version of traditional mayo based macaroni salads. This is such a nice salad for summer BBQ's, pot-lucks, even just dinner with the family. It is not spicy, but has a slight Mexican flair. Sour cream, spices and chopped peppers make this a great salad. I actually have 2 versions of this. I have added some sliced black olives and used Monterey Jack cheese, but my favorite is no olives and a good sharp Cheddar. Serve this with some spicy grilled chicken, burgers, steaks, hot dogs, etc. It is just a nice side dish.

Provided by SarasotaCook

Categories     Healthy

Time 30m

Yield 4-8 , 4-8 serving(s)

Number Of Ingredients 14

12 ounces elbow macaroni
2 medium green peppers, fine chopped
2 medium red peppers, fine chopped
1 medium onion, fine chopped
1 cup scallion, chopped (1 cup after chopping)
5 -6 ounces sharp cheddar cheese (more or less to taste)
1/2-2/3 cup salsa (not chunky, just a basic medium heat salsa, use mild if you don't want any heat)
6 -8 tablespoons sour cream, depending on how creamy you like the salad (I have used low fat, but don't use NO fat)
4 tablespoons fresh lime juice
2 limes, zested
2/3 cup fresh cilantro, fine chopped
2 teaspoons ground cumin
salt
pepper

Steps:

  • Dressing -- In a small bowl, add the salsa, sour cream, lime juice and zest, cilantro, cumin, pinch of salt and pepper. Mix well and refrigerate. NOTE: I start out with 1/2 cup salsa, and 6 tablespoons of sour cream. You can always add more once you dress the salad.
  • Pasta -- Simply cook in good salted water according to package directions.
  • Vegetables -- In a large bowl, add the chopped green and red pepper, onion and scallions.
  • Toss -- Once the past is done, drain and this is one time where I actually rinse my pasta under cold water. Drain well. Add to the bowl with the vegetables and add the dressing and the cheese. Toss well. You can add a bit more sour cream and salsa if necessary. Taste for seasoning and add any more salt and pepper if needed. And remember - this is not a creamy mayo type of salad. This is a healthier light version so there is not as much dressing.
  • Serve -- ENJOY!

MEXICAN MACARONI AND CHEESE (WEIGHT WATCHERS)



Mexican Macaroni and Cheese (Weight Watchers) image

A little twist to a classic American favorite... Delicious!

Provided by Kevin Anthony

Categories     Pasta Sides

Time 15m

Number Of Ingredients 4

8 oz uncooked elbow macaroni
5 oz light processed cheese (light velveeta)
1 tsp taco seasoning
1/2 c salsa

Steps:

  • 1. Boil water for the macaroni. Cook the noodles in the water until done, usually 7-9 minutes
  • 2. While the noodles are cooking cube the cheese
  • 3. When the noodles are done drain them and....http://www.free-ww-recipes.com/mexican-mac-cheese.html

MACARRONES CON CREMA Y QUESO - MEXICAN MACARONI AND CHEESE



Macarrones Con Crema Y Queso - Mexican Macaroni and Cheese image

Make and share this Macarrones Con Crema Y Queso - Mexican Macaroni and Cheese recipe from Food.com.

Provided by Julesong

Categories     Penne

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

4 fresh poblano chiles (about 3/4 lb)
2 tablespoons unsalted butter
1 teaspoon vegetable oil
1 cup white onion, strips
1/2 teaspoon salt
1/2 fresh serrano chili, minced, including seeds (seeds can be optional, if you prefer)
3 garlic cloves, minced
1 teaspoon minced fresh oregano or 1/2 teaspoon dried Mexican oregano
6 ounces cavatappi pasta or 6 ounces penne pasta
2/3 cup Mexican crema or 2/3 cup creme fraiche
4 ounces queso fresco or 4 ounces mild feta, crumbled

Steps:

  • First, you want to roast the poblanos: you can either do this over the flame on a gas stove until skins are blistered and charred, or you can broil them (turning occasionally) until charred on all sides.
  • Place hot poblanos in a bowl and cover with plastic wrap, letting them steam for 10 minutes.
  • Peel or rub off the charred skins and discard stems, seeds, and ribs (do not rinse peppers under water).
  • Cut roasted poblanos into 1/4-inch thick strips; set aside.
  • In a large heavy skillet melt together the butter and oil over medium low heat, then sauté the onion strips and salt, stirring occasionally, until the onion is golden, about 10 to 12 minutes.
  • While the onion is browning, begin cooking the pasta by adding it to a large pot of boiling salted water until tender, about 7 to 10 minutes; reserve 1/4 cup of the pasta cooking water, then drain remaining and set aside.
  • To the sautéed onion add the serrano, garlic, oregano, and cook, stirring, until fragrant, about 2 minutes.
  • Increase temperature to high, then add the drained pasta, reserved pasta cooking water, the crema, and the onion mixture, and cook, stirring, until the pasta is well coated and heated through, about 2 minutes.
  • Add the roasted poblano strips, stir well, then add the queso fresco cheese and toss.
  • Pour onto platter and serve immediately.
  • Note: cavatappi pasta is a short s-shaped pasta tube that resembles a small corkscrew.

Nutrition Facts : Calories 259.2, Fat 7.7, SaturatedFat 4, Cholesterol 15.3, Sodium 298.5, Carbohydrate 41.3, Fiber 2.9, Sugar 4.8, Protein 7.1

MEXICAN MACARONI AND CHEESE



Mexican Macaroni and Cheese image

Make and share this Mexican Macaroni and Cheese recipe from Food.com.

Provided by nnreq

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 6

1 lb ground beef
1 (7 1/4 ounce) box macaroni and cheese mix
1/4 cup butter (not tub or spread product) or 1/4 cup margarine (not tub or spread product)
1/2 cup milk
1 cup v 8 vegetable juice
0.5 (1 1/4 ounce) package taco seasoning

Steps:

  • Prepare the mac and cheese according to the package directions.
  • In the meantime, brown the ground beef and drain excess grease.
  • Add the ground beef, taco seasoning and the v8 to the mac and cheese and serve.

MEXICAN-STYLE MACARONI AND CHEESE



Mexican-style Macaroni and Cheese image

Provided by Sandra Lee

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 3

1 package macaroni and cheese mix
1 tablespoon Mexican seasonings
3/4 cup Mexican cheese blend

Steps:

  • Preheat oven to 350 degrees F.
  • Make macaroni and cheese according to package directions. Transfer to a medium-size baking dish or casserole dish.
  • Sprinkle Mexican seasonings over top of macaroni and cheese. Sprinkle cheese blend over top to cover. Place in oven and bake for 5 minutes, or until cheese is melted.

MEXICAN MACARONI AND CHEESE



Mexican Macaroni and Cheese image

Red bell pepper, ripe olives and canned chopped chilies lend a Southwest flair to this traditional family favorite.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

2 cups uncooked radiatore (nugget) pasta (6 ounces)
1/4 cup sliced ripe olives
1/2 cup fat-free (skim) milk or fat-free half-and-half
1/2 teaspoon salt
1 small red bell pepper, chopped (1/2 cup)
1 can (4.5 ounces) Old El Paso™ chopped green chiles, drained
4 slices fat-free process American cheese (2 ounces)

Steps:

  • Cook and drain pasta as directed on package.
  • Stir remaining ingredients into pasta. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is hot.

Nutrition Facts : Calories 285, Carbohydrate 57 g, Cholesterol 0 mg, Fiber 3 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 870 mg

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 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

Red bell pepper, ripe olives and canned chopped chilies lend a Southwest flair to this traditional family favorite.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 7

2 cups uncooked radiatore (nugget) pasta (6 ounces)
1/4 cup sliced ripe olives
1/2 cup fat-free (skim) milk or fat-free half-and-half
1/2 teaspoon salt
1 small red bell pepper, chopped (1/2 cup)
1 can (4.5 ounces) Old El Paso™ chopped green chiles, drained
4 slices fat-free process American cheese (2 ounces)

Steps:

  • Cook and drain pasta as directed on package.
  • Stir remaining ingredients into pasta. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is hot.

Nutrition Facts : Calories 285, Carbohydrate 57 g, Cholesterol 0 mg, Fiber 3 g, Protein 13 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 870 mg

MACARRONES CON QUESO (MACARONI AND CHEESE, MEXICAN STYLE)



Macarrones Con Queso (Macaroni and Cheese, Mexican Style) image

How to make Macarrones Con Queso (Macaroni and Cheese, Mexican Style)

Provided by @MakeItYours

Number Of Ingredients 14

3 cups elbow pasta (I used whole grain pasta)
1 tablespoon olive oil
1 (12 ounce) package southwest blend frozen vegetables (alternatively you could use your own corn, black beans, poblano pepper, red pepper, and onions)
1 tablespoon finely minced garlic
2 teaspoons cumin
1 teaspoon chili powder
⅛ teaspoon ground cayenne pepper (use more or less to adjust spiciness)
2 tablespoons butter (I used a vegan butter spread)
2 cups milk (I used almond milk)
4 tablespoons flour
2 cups Follow Your Heart Cheddar shreds
1 cup Follow Your Heart Fiesta shreds
1/4 cup bread crumbs
2 cups French fried onions (optional)

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook noodles until al dente, drain and set aside.
  • In a skillet, heat the olive oil over medium heat, add the veggies and garlic and cook until warmed through and slightly soft.
  • Add the cumin, chili powder, and cayenne and stir to distribute.
  • Combine the vegetable mixture with the pasta, set aside and keep warm on low heat.
  • Melt the butter in a saucepan over medium heat, mix in the milk, then the flour.
  • Add the cheese and stir until melted.
  • Combine the cheese mixture with the pasta and veggies and mix well.
  • Pour the mac and cheese into a 9x9 baking dish.
  • Sprinkle with bread crumbs and French fried onions.
  • Cover with foil and bake for 20 minutes, then remove foil and bake for another 20 minutes.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #occasion     #main-dish     #eggs-dairy     #pasta     #easy     #beginner-cook     #cheese     #one-dish-meal     #comfort-food     #inexpensive     #pasta-rice-and-grains     #elbow-macaroni     #taste-mood

Related Topics