South Of The Border Mac And Cheese Recipes

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SOUTH OF THE BORDER MAC AND CHEESE

We just love it when there are multiple kinds of cheese in mac & cheese. The addition of some heat really stepped this up several notches. But, don't worry - it's not too hot!

Provided by Debbie Reid

Categories     Pasta Sides

Time 1h10m

Number Of Ingredients 16



South of the Border Mac and Cheese image

Steps:

  • 1. Preheat oven to 375 degrees. Spray a 9" x 9" x 2" baking dish with non-stick cooking spray; set aside.
  • 2. In a large pot, bring 3 - 4 quarts of water to a rolling boil. Add pasta and salt to taste and cook according to package directions to al dente. Drain; set aside.
  • 3. Meanwhile, in a large skillet, heat olive oil over medium heat. Add onion and jalapeno pepper; cook until softened, approximately 3 - 4 minutes, drain; set aside.
  • 4. In a large dutch oven, melt the butter over medium heat. Add the garlic and cook for 1 minute. Add the flour and cook for 2 minutes. Whisk in the milk, beer, salt, pepper and nutmeg and cook until mixture begins to boil and thicken, approximately 5 - 8 minutes, stirring constantly. Add in the chipotle gouda cheese, cheddar cheese and queso quesadilla cheese and stir until cheeses have fully melted and sauce is smooth; remove from heat. Add in the reserved pasta and mix to combine. Add in the reserved onion/pepper mixture and mix to combine.
  • 5. Place macaroni and cheese in prepared baking dish and top evenly with the tortilla chips. Place in preheated oven and cook for 25 - 30 minutes until heated through and bubbly. Let rest for 5 minutes.

8 oz corkscrew pasta
1 Tbsp olive oil
1/2 c finely chopped onion
1 jalapeno pepper, seeds and veins removed, finely chopped
3 Tbsp butter
2 clove garlic, minced
3 Tbsp all-purpose flour
1/2 c milk
12 oz bottle of Mexican beer
1/2 tsp kosher salt
1/4 tsp freshly ground black pepper
1/4 tsp ground nutmeg
1 c shredded chipotle gouda cheese
2 c shredded sharp cheddar cheese
1 c shredded queso quesadilla cheese
3/4 c finely crushed tortilla chips

SOUTH-OF-THE-BORDER MAC AND CHEESE

Spice up your macaroni dinner with this special recipe. Our South-of-the-Border Mac and Cheese includes spicy Mexican chorizo, green chiles and more.

Provided by My Food and Family

Categories     Pork

Time 35m

Yield 4 servings

Number Of Ingredients 5



South-of-the-Border Mac and Cheese image

Steps:

  • Crumble chorizo into large nonstick skillet; cook on medium heat until done, stirring frequently. Drain chorizo; return to skillet.
  • Add Macaroni, tomatoes and water; stir. Bring to boil; simmer on medium-low heat 15 min. or until macaroni is tender, stirring occasionally
  • Add Cheese Sauce Mix; stir until blended. Top with shredded cheese.

Nutrition Facts : Calories 390, Fat 18 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 50 mg, Sodium 1310 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 17 g

1/2 lb. Mexican chorizo
1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner
1 can (10 oz.) diced tomatoes and green chiles, undrained
1-1/4 cups water
1/2 cup KRAFT Shredded Colby & Monterey Jack Cheeses

SOUTHERN MACARONI AND CHEESE

There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It's adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can't find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place.

Provided by Kiera Wright-Ruiz

Categories     dinner, weeknight, casseroles, noodles, pastas, main course, side dish

Time 45m

Yield 8 to 10 servings

Number Of Ingredients 7



Southern Macaroni and Cheese image

Steps:

  • Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.
  • In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.
  • Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.
  • Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)
  • Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

Kosher salt and black pepper
1 pound elbow macaroni
2 cups whole milk
2 large eggs
4 cups shredded extra-sharp Cheddar (about 16 ounces)
1/2 cup unsalted butter (1 stick), melted
2 cups shredded Colby Jack (about 8 ounces)

SOUTHWEST MAC & CHEESE WITH OPTIONAL CHICKEN

A south-of-the-border twist on classic mac and cheese. Black beans, corn, mild green chilies (or hot, depending on your preference), chili powder, and optional chunks of chicken for the meat-eaters join up with an uber-creamy, cheesy pasta topped with a sprinkle of crushed tortilla chips. And then baked to perfection.

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 18



Southwest Mac & Cheese with Optional Chicken image

Steps:

  • Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside.
  • Preheat the oven to 375 degrees Fahrenheit. Set out six individual, oven-safe ramekins or gratin dishes for individual servings, two 5"x8" baking dishes if you're cooking up one dish with meat and one without, or an 8"x8"/two-quart baking dish if cooking it all in one big batch.
  • In a medium bowl, toss together the cheddar, monterey jack, and Parmesan cheeses. Set aside.
  • Over medium heat, melt the butter. Add the flour, salt, dry mustard, chili powder, pepper, and 1/8 teaspoon smoked paprika. Stir constantly over medium heat for about three minutes.
  • Slowly whisk in the milk. Continuing over medium heat, whisk frequently for about 10 minutes, until the sauce thickens (as the sauce gets thicker, I recommend going from frequent stirs to constant stirs to help avoid burning).
  • Remove from heat, and stir in 2 cups of the cheese. Continue stirring until cheese is melted, then add the green chilies and corn. Stir until combined. Select your version from the options below to continue.

8 oz. 1/2 pound or about 1 3/4 cups macaroni or other medium tubular pasta (like pennette or penne)
2 cups shredded cheddar cheese
1 1/2 cups shredded monterey jack cheese
1/4 cup shredded Parmesan cheese
3 tablespoons butter
1/4 cup flour
3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
2 teaspoons chili powder
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/8 teaspoon smoked paprika (plus more for sprinkling on top)
2 1/2 cups milk (I like 2% milk best, but whole works too)
1 cup frozen corn kernels
1 4- ounce can mild green chilies
1 15- ounce can black beans (drained and rinsed (or 2 cups cooked black beans))
1/3 cup crushed tortilla chips (about 3/4 cup whole)
1/2 pound boneless (skinless chicken breast, cooked and diced*)
1 pound boneless (skinless chicken breast, cooked and diced*)

SOUTH-OF-THE-BORDER CHOWDER

From Davis, IL, Tonya Burkhard sends this filling soup that comes together in no time. Loaded with potatoes, the combination of sweet corn and pearl onions, smoky bacon and lots of spice has a scrumptious Southwestern flavor.

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 10 servings (2-1/2 quarts).

Number Of Ingredients 13



South-of-the-Border Chowder image

Steps:

  • In a Dutch oven, saute onion and bacon until onion is tender and bacon is crisp. Stir in the flour, cumin, chili powder and garlic powder. Bring to a boil; cook and stir for 1 minute or until thickened. , Stir in the hash browns, broth, cream corn, Mexicorn, chilies and pearl onions. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until heated through. Garnish with sour cream and cilantro if desired.

Nutrition Facts : Calories 197 calories, Fat 6g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 756mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges

1/2 cup chopped onion
4 bacon strips, diced
2 tablespoons all-purpose flour
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/8 teaspoon garlic powder
1 package (32 ounces) frozen cubed hash brown potatoes
2 cans (14-1/2 ounces each) chicken broth
1 can (14-3/4 ounces) cream-style corn
1 can (11 ounces) Mexicorn, drained
1 can (4 ounces) chopped green chilies
1/4 cup pearl onions
Sour cream and minced fresh cilantro, optional

SOUTHERN MACARONI AND CHEESE

Rib sticking macaroni and cheese.

Provided by LINDA PAGE

Categories     Main Dish Recipes     Pasta     Macaroni and Cheese Recipes     Baked Macaroni and Cheese Recipes

Time 1h

Yield 10

Number Of Ingredients 7



Southern Macaroni and Cheese image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
  • Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  • In a large bowl combine cooked pasta, cottage cheese, sour cream, eggs, Cheddar cheese and cayenne pepper. Mix well and transfer to prepared dish. Sprinkle with paprika.
  • Cover loosely with aluminum foil and bake 40 minutes.

Nutrition Facts : Calories 476.8 calories, Carbohydrate 38.9 g, Cholesterol 114.8 mg, Fat 24.3 g, Fiber 2.1 g, Protein 25.1 g, SaturatedFat 14.3 g, Sodium 489.8 mg, Sugar 1.2 g

1 (16 ounce) package uncooked elbow macaroni
3 (8 ounce) containers cottage cheese
1 (16 ounce) container sour cream
3 eggs
2 cups shredded sharp Cheddar cheese
¼ teaspoon cayenne pepper
1 teaspoon paprika

SOUTH-OF-THE-BORDER MAC AND CHEESE

Mac and cheese with a little bit of spice.

Provided by henrythe8thiam

Categories     Mexican Recipes

Time 2h25m

Yield 4

Number Of Ingredients 8



South-of-the-Border Mac and Cheese image

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain.
  • Combine the rotini pasta, evaporated milk, American cheese, Cheddar cheese, canned green chiles, and chili powder in a slow cooker.
  • Cook on High, stirring twice, for 2 hours.
  • Stir tomatoes and green onions through the pasta mixture.
  • Continue cooking until the tomatoes are hot, 5 to 10 minutes.

Nutrition Facts : Calories 675.4 calories, Carbohydrate 55.9 g, Cholesterol 110.5 mg, Fat 35.5 g, Fiber 3.7 g, Protein 34.2 g, SaturatedFat 21.7 g, Sodium 1471.5 mg, Sugar 14.3 g

2 ½ cups rotini pasta
1 (12 fluid ounce) can evaporated milk
8 ounces American cheese, cut into cubes
4 ounces shredded sharp Cheddar cheese
1 (4 ounce) can diced green chile peppers, drained
2 teaspoons chili powder
2 tomatoes, seeded and chopped
5 green onions, sliced

SOUTH OF THE BORDER CASSEROLE

An easy and family pleasing casserole that's on the table in less than 45 minutes. I serve this with a guacamole salad, or a green salad with slices of avocado.

Provided by PanNan

Categories     Cheese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 8



South of the Border Casserole image

Steps:

  • Preheat oven to 325 and grease 1 1/2 qrt casserole dish.
  • Brown meat and drain.
  • Add onion and jalapeno (if using) and cook with meat until tender.
  • Stir in tomato sauce and seasonings.
  • Layer one-third of meat mixture, cheese and one half of tortillas in casserole dish; repeat layers, ending with cheese.
  • Bake at 325 for 20 minutes.
  • Note: Corn tortillas will soften and absorb the sauce.
  • These are recommended.
  • Flour tortillas will expand and the casserole will be too doughy-therefore flour tortillas are not recommended.

Nutrition Facts : Calories 601.9, Fat 37.4, SaturatedFat 18.8, Cholesterol 136.4, Sodium 1351, Carbohydrate 28.5, Fiber 5, Sugar 6.6, Protein 39.2

1 lb ground beef
1/2 cup chopped onion
1 jalapeno, minced (optional or more to taste)
2 (8 ounce) cans tomato sauce
1 tablespoon chili powder
1/2 teaspoon salt
6 corn tortillas, cut in half
2 cups cheddar cheese, shredded (8 oz)

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