Mexican Mac and cheese is a homemade taco mac with a twist of traditional mac and cheese. Easy to make with simple ingredients of macaroni, beans, corn, tomatoes, and plenty of cheese, it’s a perfect hearty meal for a busy nights!
Need some other new Mexican recipes? Try Mexican Chicken Casserole, Easy Crockpot Mexican Casserole, and Mexican Cauliflower Rice Casserole.
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Mexican Macaroni Casserole
This mexican mac n cheese has become a favorite dinner in our home. It’s hearty, saucy, cheesy, and everyone looks forward to it.
You’ll love how customizable it is. On days when you want a meatless meal, keep it as is. When you want a little extra protein, you can toss in some cooked shredded chicken or browned ground beef.
There’s also room to add more veggies or extra spices for a kick. This is the kind of flavorful twist on mac and cheese you’ll be making again and again!
Ingredients needed
Below is a list of the ingredients you’ll need to gather to make this recipe. Scroll down to the full recipe card with amounts.
- Diced tomatoes: To keep things simple, I use a can of diced tomatoes. However, if you have some fresh tomatoes you want to use up, by all means use them.
- Tomato puree: To give the mac and cheese a saucy consistency and a tomato flavor without adding too much liquid.
- Black beans and corn: Drained and rinsed. You can leave out either or both if you’d like. Use frozen, fresh or canned corn.
- Seasoning: Chili powder, cumin, salt, and pepper.
- Macaroni: I like to use elbow macaroni because it is a mac and cheese after all, but any small or medium pasta like shells, fusilli, or cavatappi (curly pasta). Cook according to package directions. You can also use whole wheat pastas.
- Cheese: Mexican cheese blend. Grate it yourself if possible for the best melty cheese!
Variations/ Substitutions
1. Want it spicier? Add sliced jalapeno peppers, green chiles, poblano peppers, hot sauce, or red pepper flakes for the right amount of kick.
2. A different shredded cheese. Pepper Jack cheese, Monterey Jack, Colby Jack, sharp cheddar cheese, or a combination of cheeses can be used.
3. Toss in some beef to bulk it up with extra protein. Add 1 pound of cooked ground beef, ground turkey, ground chicken, or even shredded chicken to the macaroni mixture.
4. Clean out your fridge and add some more veggies. Add ½ cup of diced green or red bell pepper and/or a small onion. You could also add some chopped broccoli florets or baby spinach.
5. Swap the seasoning with taco seasoning if you have it, either a homemade taco seasoning or a store-bought package.
How to Make this Taco Mac and Cheese Recipe
This recipe will come together in a few easy steps.
Step 1 – Preheat the oven to 350° F and lightly grease a 9×13 inch casserole dish. Cook your pasta in a large pot over medium-high heat per package directions until the pasta is cooked just al dente.
Step 2 – In a large bowl, combine the tomatoes, tomato puree, black beans, corn, and seasonings. Stir to combine.
Step 3 – Gently stir in the pasta with a wooden spoon or rubber spatula, and make sure all the noodles are fully coated.
Step 4 – Transfer half of the pasta mixture to a prepared casserole dish and spread it in an even layer. Sprinkle one cup of the cheese on top of this layer.
Step 5 – Add the rest of the macaroni mixture followed by the rest of the cheese.
Step 5 – Bake for 20 minutes until the cheese is bubbly and golden brown.
Tips
- Cook pasta to al dente. This is usually about 1 minute less than what is stated on the box. The pasta will continue to cook as it bakes.
- While I do recommend shredding your own cheese because it will melt much better, you can use packaged pre-shredded cheese in a pinch.
- If you’re not a cheese fan or you just prefer a vegan mac, use vegan cheese or skip the cheese altogether.
- For extra crunch, sprinkle the top with bread crumbs.
What can I serve with Mexican mac and cheese?
If you need a simple side dish for this hearty meal, a tossed green salad, this Mexican salad or some grilled veggies would be ideal.
To complete this Mexican inspired meal with some appetizers and a dessert, I’d say go all out with poblano queso dip, some easy chicken taquitos, and Mexican street corn dip.
Then, finish off the meal with the best flan or delicious air fryer churros.
Storing Leftovers
Keep any leftovers in an airtight container for up to 5 days in the fridge or 2 months in the freezer.
To reheat, use the microwave for single servings, or if you’ve got enough for the oven, use it at 325° F until heated through.
FAQs
Yes! This is an easy recipe to prep ahead, assemble, bake, and freeze for later. You can always make two casseroles, one to eat and one to freeze.
Allow it to cool completely, wrap it in plastic wrap and foil, or transfer it to a freezer-safe container and keep it frozen for up to 1 month. You can reheat it directly from frozen.
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Easy Mexican Mac and Cheese
Mexican Mac and cheese is a homemade taco mac with a twist of traditional mac and cheese. Easy to make with simple ingredients of macaroni, beans, corn, tomatoes, and plenty of cheese, it’s a perfect hearty meal for a busy nights!
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Servings: 6 servings
Calories: 552kcal
Instructions
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Preheat the oven to 375° F and lightly grease a 9×13 inch baking dish.
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Cook the ½ pound of macaroni per the package directions and drain into a colander in the sink.
3 cups macaroni
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In a large bowl, add the diced tomatoes, tomato puree, black beans, corn, chili powder, cumin, salt and pepper and stir to combine.
15 ounces diced tomatoes, 15 ounces tomato puree, 15 ounces black beans, ½ cup corn, 2 tablespoons chili powder, 1 tablespoon cumin powder, 1 teaspoon salt, ½ teaspoon black pepper
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Then add in the cooked pasta and gently stir to coat well.
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Add half of the macaroni mixture to the baking dish.
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Sprinkle one cup of shredded cheese on top of it.
3 cups shredded Mexican cheese
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Then add the rest of the macaroni mixture on top and add the rest of the cheese.
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Bake for 20 minutes until the cheese has melted and bubbly.
Notes
Add ½ cup of diced green or red bell pepper and/or diced small onion.
Swap for any favorite pasta you’d like. Shells or fusilli curly pasta is great too.
Shredding your own cheese off a block is best for creamiest melty cheese. You can use pre-shredded if that’s all you have on hand.
Store in the refrigerator in an airtight container for up to 4-5 days.
Allow to cool down and freeze in an airtight container for up to 2 months.
Reheat in the microwave on a microwave safe plate or bowl for 1 minute or until heated through. You can also reheat it in the oven on 325° F until heated through or even on the stovetop in a small pan.
Nutrition
Serving: 1serving | Calories: 552kcal | Carbohydrates: 71g | Protein: 29g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 53mg | Sodium: 804mg | Potassium: 961mg | Fiber: 11g | Sugar: 8g | Vitamin A: 1656IU | Vitamin C: 15mg | Calcium: 453mg | Iron: 6mg
Nutritional Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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