MEXICAN MACARONI AND CHEESE
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
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
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
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 MAC-N-CHEESE
Provided by Food Network
Categories side-dish
Time 1h45m
Yield 6 to 8 servings
Number Of Ingredients 20
Steps:
- Preheat the oven to 350 degrees F.
- Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepot set over medium-high heat. Saute until the onions are translucent, 6 to 8 minutes. Add the cumin, chile powder, cayenne pepper and flour and cook, stirring frequently with a wooden spoon, to make a roux, 3 to 4 minutes. Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until starting to thicken, 8 to 10 minutes. Reduce the heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes. Add the scallions, pepper and rigatoni and mix well to combine.
- Pour the into a 9-by-13-inch glass baking dish. Sprinkle the panko evenly over the top and cover with foil. Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling. Remove to a cooling rack and let rest for 8 to 10 minutes.
- Garnish with the cotija, jalapeno and cilantro. Serve immediately.
MEXICAN-STYLE MACARONI AND CHEESE
Provided by Sandra Lee
Time 35m
Yield 4 servings
Number Of Ingredients 3
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-STYLE MACARONI AND CHEESE
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
Make and share this Mexican Macaroni recipe from Food.com.
Provided by Redsie
Categories Cheese
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cook macaroni according to package directions; drain.
- Combine macaroni, tomatoes, and next 3 ingredients; stir in half of cheeses. Pour into a lightly greased 2-quart baking dish; top with remaining cheeses.
- Bake at 350° for 30 minutes.
MEXICAN MACARONI AND CHEESE
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
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 STYLE MACARONI N CHEESE
Make and share this Mexican Style Macaroni N Cheese recipe from Food.com.
Provided by Stacey Sweet
Categories Pasta Shells
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a heavy saucepan melt better over medium heat.
- Add flour and cook while whisking steadily for 2 minutes.
- Add milk to the flower mixture, whisking steadily.
- Continue to whisk until milk comes to a boil.
- Add mustard, cayenne, salt and pepper; whisk to combine.
- Continue whisking until sauce thickens, about 4 minutes.
- Set saucepan aside.
- Cook pasta in a large pot of boiling salted water until not quite al dente.
- Drain well and set aside.
- Butter a shallow 3-4 quart baking dish.
- In a large mixing bowl stir together cooked pasta, cooked ground beef, sauce, Monterey Jack, cheddar and mozzarella.
- Transfer mixture to buttered baking dish.
- Smooth top.
- Ina small bowl combine parmesan cheese, bread crumbs and cilantro.
- Sprinkle evenly over pasta.
- Bake pasta for 25-30 minutes at 375° or until top is golden and sauces is starting to bubble.
Nutrition Facts : Calories 1365.3, Fat 65.7, SaturatedFat 37.4, Cholesterol 217.2, Sodium 1018.3, Carbohydrate 123.9, Fiber 5.3, Sugar 4.5, Protein 67.4
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MEXICAN MACARONI AND CHEESE | COOKING ON THE RANCH
From highlandsranchfoodie.com
Ratings 3Calories 736 per servingCategory Side Dish
- In a large skillet, saute onion and garlic in oil for about 5 minutes. Add garlic and cook until fragrant. About 1 minute
- Bring water and salt to a boil in a large saucepan. Add macaroni and cook according to package instructions. Reserve 1 cup of pasta cooking water before draining. Place the tomato bouillon in the cup of hot pasta water to dissolve.
- Return drained pasta to the pan. Stir in reserved pasta water/bouillon, tomato sauce, cheese and spices. Once the cheese is melted and pasta is well mixed, add the cider vinegar and stir.
- If you'd like to take the additional time, remove the stovetop mac and cheese to an oven safe pan. Top with sliced tomatoes and sprinkle the tomatoes with a little more cheese. Broil until cheese is melted and just starting to brown.
MEXICAN STYLE MAC AND CHEESE - MEXICO IN MY KITCHEN
From mexicoinmykitchen.com
4.6/5 (15)Total Time 30 minsCategory Basic Recipes, Side DishCalories 392 per serving
- Place water, salt, onion, garlic and bay leaf in a saucepan. Turn heat to medium-high. Once the water starts boiling, add the pasta. Cook for 10 minutes. Drain and reserve the onion and garlic.
- Place cheese, roasted bell pepper, evaporated milk and reserved onion and garlic into your blender pitcher. Process until you have a smooth sauce. Set aside.
- Melt butter in a skillet over medium-high heat, making sure not to burn it. Once it has melted, add the cheese and bell pepper sauce. Cook for about 3 minutes, stirring from time to time. Season with salt and pepper.
- Mix the pasta with the sauce and cook for another 2 more minutes, just enough time to mix well.
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