Tex-Mex Mac and Cheese: A Spicy Twist on Classic Comfort
A creamy, smoky twist that elevates classic comfort food with vibrant southwestern flair.
Tex-Mex Mac and Cheese: Bold, Cheesy, and Full of Southwestern Flavor
If you’re craving classic comfort food with a vibrant twist, Tex-Mex Mac and Cheese delivers everything you love about the original—plus a smoky kick, colorful veggies, and layers of melty cheese. Inspired by southwestern flavors, this version elevates the traditional macaroni and cheese with roasted poblano chile, pepper jack cheese, Velveeta, and fire-roasted corn. The result is a creamy, spicy, and deeply satisfying meal, perfect for weeknight dinners, potlucks, or serving a crowd.
Why Tex-Mex Mac and Cheese is a Must-Try
- Bold, smoky flavor from fire-roasted veggies
- Extra-creamy texture thanks to a mix of cheeses
- One-pot simplicity for easy cleanup
- Customizable spice levels to suit every palate
Ingredients: What You’ll Need
| Ingredient | Quantity | Notes |
|---|---|---|
| Penne pasta | 1 lb | Can substitute elbows or shells |
| Red onion | 1, large | Cut into 8 wedges |
| Olive oil | 1 tbsp | For broiling veggies |
| Poblano chile pepper | 1, large | Halved and seeded |
| Whole milk | 2 cups | Creaminess is key |
| Salted butter | 1 tbsp | Don’t substitute with unsalted |
| Pepper Jack cheese (shredded) | 2 cups (8 oz) | For spice and flavor |
| Processed cheese (Velveeta, cubed) | 8 oz | Makes the sauce extra smooth |
| Chili powder | 1 tbsp | Southwestern spice blend |
| Ground cumin | 1 tsp | Earthy, Tex-Mex staple |
| Kosher salt | 3/4 tsp (plus for pasta) | Season to taste |
| Black pepper | To taste | Optional |
| Frozen fire-roasted corn (thawed) | 1 cup | Adds sweetness & char |
Step-by-Step Directions
1. Boil and Drain the Pasta
Start by bringing a large pot of heavily salted water to a boil. Add the penne pasta and cook until al dente (follow package instructions). Drain and set aside.
2. Broil the Vegetables
- Preheat the broiler.
- Toss the red onion wedges with olive oil on a baking sheet. Place the poblano chile, cut-side down, alongside the onion.
- Broil for about 6 minutes until the onion softens and the poblano skin blisters and chars.
- Let the veggies cool, then peel the skin from the poblano. Roughly chop both the onion and pepper and sprinkle with 1/4 teaspoon kosher salt.
3. Make the Cheese Sauce
- Heat the milk and butter together in a large saucepan over medium heat.
- Add the pepper jack cheese and Velveeta cubes.
- Stir until the cheeses begin to melt into the milk mixture.
- Season the cheese sauce with chili powder, cumin, 1/2 teaspoon kosher salt, and a dash of black pepper.
- Continue stirring until the sauce is smooth, velvety, and evenly incorporated.
4. Combine Pasta and Sauce
- Pour the drained, cooked pasta into the sauce pot.
- Toss well to evenly coat every piece of pasta with the cheese sauce.
5. Finish with Fire-Roasted Corn and Veggies
- Stir in the fire-roasted corn, chopped onions, and poblanos.
- Mix gently to maintain the vibrant colors and textures.
6. Optional Garnishes and Serving
- Top with extra shredded pepper jack for added gooeyness.
- Sprinkle with freshly chopped cilantro, sliced green onions, or a dash of hot sauce.
- Serve hot straight from the pot or transfer to a baking dish, broil briefly for a crisp top.
Tips for Flavorful Tex-Mex Mac and Cheese
- Don’t skip broiling the poblano and onion—this adds depth and smokiness you can’t mimic with raw or sautéed veggies.
- Use whole milk for the best creamy, rich texture; lower-fat milk will produce a thinner sauce.
- Velveeta ensures the sauce stays silky even as it cools.
- Try adding chopped tomatoes, black beans, or diced jalapeños for even more Tex-Mex personality.
What others are reading
Variations and Substitutions
- Pasta: Shells or elbows work well in place of penne, offering plenty of nooks for the sauce.
- Cheese: Monterey Jack, cheddar, or white American can substitute for pepper jack and Velveeta.
- Vegetarian: Skip any meat-based add-ins and use vegetable broth if thinning the sauce.
Storing and Reheating
- Refrigerator: Store leftovers in airtight containers for up to 4 days.
- Reheating: Warm gently in the microwave or on the stovetop, adding a splash of milk if needed to recover creaminess.
- Freezer: Mac and cheese freezes well for up to 2 months. Thaw overnight and reheat with an extra bit of cheese for best results.
Nutrition Information
This Tex-Mex Mac and Cheese is a hearty, calorie-dense dish thanks to its cheese and cream content, but you can lighten it by:
- Using low-fat milk and cheese
- Substituting some of the pasta with cauliflower florets
- Increasing the veggie ratio and reducing cheese
Make-Ahead and Meal Prep Tips
- Roast and chop the onions and peppers ahead—store in the fridge for up to 3 days.
- The cheese sauce can be prepped and chilled; gently reheat before combining with pasta.
- Perfect for casserole-style meal prep: assemble, refrigerate, and bake just before serving.
Serving Suggestions
- Tex-Mex Mac and Cheese makes a filling main dish but pairs well with:
- Crisp green salad or slaw
- Garlic bread or cornbread
- Grilled chicken or carnitas, for meat-lovers
Frequently Asked Questions (FAQs)
Q: Can I make this mac and cheese spicier?
A: Absolutely—add diced fresh jalapeños to the sauce, use an extra-hot pepper jack, or stir in a splash of your favorite hot sauce before serving.
Q: Is Velveeta really necessary?
A: Velveeta ensures the sauce stays perfectly smooth and creamy. For a less processed option, substitute with more shredded cheeses or white American cheese, though the texture may be slightly grainier.
Q: Can I make this gluten-free?
A: Yes, simply use your favorite gluten-free pasta and confirm that all other ingredients are certified gluten-free. The sauce itself is naturally gluten-free.
Q: What protein goes best with Tex-Mex mac and cheese?
A: Chopped grilled chicken, crumbled chorizo, or seasoned ground beef complement the flavors beautifully. Add them at the end before serving.
Q: Can I add more vegetables?
A: Definitely! Try adding black beans, diced tomatoes, green chiles, or sautéed zucchini for added nutrition and color.
Pro Chef Secrets for Ultimate Mac and Cheese
- Broil veggies until deeply charred for smokiness.
- Stir cheese in gradually for a silky texture.
- Season generously—balance the salt with the spicy and creamy components.
- Finish with a squeeze of lime for extra brightness.
Tex-Mex Mac and Cheese for Entertaining
This recipe scales well for larger gatherings! Double the quantities and bake in a 9×13-inch dish for easy serving. Garnish with fresh cilantro, a sprinkle of cotija cheese, and lime wedges for a festive spread.
Nutritional Profile
| Component | Per Serving (Est.) |
|---|---|
| Calories | 540 |
| Protein | 18g |
| Fat | 27g |
| Carbohydrates | 55g |
| Fiber | 4g |
| Sugar | 6g |
Final Thoughts
Tex-Mex Mac and Cheese is the ultimate fusion of comfort and bold southwestern palate. Bursting with smoky peppers, creamy cheese, and sweet corn, it brings a fiesta to any dinner table—while staying wonderfully homey and approachable. Once you try this recipe, you’ll never look at classic mac and cheese quite the same way again!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a62058968/chili-mac-and-cheese-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11497/macaroni-cheese/
- https://www.thepioneerwoman.com/food-cooking/recipes/a32393373/tex-mex-mac-and-cheese-recipe/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g63349223/macaroni-and-cheese-recipes/
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