Mexican Mac and Cheese is a fun twist on the classic! It’s super easy to make (no boiling the noodles separately!), has great flavor and is kid-friendly!
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Do your kids love mac and cheese as much as mine?! Well if they do, I’ve got a delicious mac and cheese variation kids will love…as well as the adults!
Kids will enjoy this dish because it’s cheesy and reminds them of the mac and cheese they know and love. And adults will love it for the same reason and many more. First off, it’s a one pan meal….it’s got meat, veggies, a starch and dairy all in the dish. Pair with some fresh fruit and you’ve got a super simple meal!
Ok, but here’s what I love the most! If you’ve been following Dance Around the Kitchen for awhile, you know that I love a recipe that doesn’t have you cook the noodles separately. (Like in my Creamy Red Pepper Pasta and the One Dish Ground Beef Casserole!) For this recipe you dump everything into a pan (even the raw elbow macaroni) and bake it! Yes, it really is that easy!
What ingredients do you need to make Mexican Mac and Cheese?
- Ground Beef – Ground pork or ground turkey would also work well.
- Cream-Style Corn
- Mexicorn – This is the corn that has the peppers and onions mixed in. If you can’t find Mexicorn or don’t like peppers and onions, simply use a can of whole kernel corn instead. You don’t want to drain the corn. (The whole kernel corn will have more liquid though so you can skip the water in the recipe)
- Butter
- Velveeta Cheese (or other brand processed cheese)
- Dry Elbow Macaroni (or other similar size shape like small shells)
- Taco Seasoning
- Water
How is it made?
This isn’t going to take long to explain. Really, it’s simple!
First, you’ll prepare your baking dish by spraying it with cooking spray. I like to use my oval-shaped 1 1/2 qt casserole dish, but you could use a 9×13 pan, 2 qt casserole dish or similar sized dish as well.
Then, brown your ground beef and drain off any remaining fat. I like to brown several pounds of ground beef at a time and freeze it in one pound baggies. This makes quick meals just that much quicker!
Alright, not it’s time to put the dish together. Dump all the ingredients into the prepared dish and stir to combine. Then, you’ll bake it for 30 minutes uncovered. Remove it from the oven and you’ll notice the the butter and cheese will be melted; give it a good stir.
Bake for an additional 20 minutes. Remove the mac and cheese from the oven, give it another stir and make sure the noodles are tender. (If they aren’t give it 10 more minutes in the oven). Garnish and serve!
How should I garnish this mac and cheese?
Think of it like garnishing any other Tex-Mex dish. Here are some ideas…
- Sour cream (or plain Greek yogurt)
- Salsa
- Hot Sauce
- Diced Avocado
- Tomatoes or Pico De Gallo
- Diced Onions
- Cilantro
- Crushed Tortilla Chips
- Shredded Cheddar Cheese
How should I store leftover mac and cheese?
Put the pasta into airtight containers, put a lid on them and either refrigerate or freeze. It will stay good in the fridge for up to 5 days.
If you choose to freeze leftovers, know that it might soften up the noodles. To warm them up, simply let the mac and cheese thaw out completely in the fridge (will likely take 24+ hours), then microwave until hot. You may need to add a little bit of milk if it seems too thick.
Do you love one-pot meals?
If so, here are some of my other favorites:
- Easy Taco Pasta Skillet
- Pizza Pasta Skillet
- Homemade Beefaroni
- White Chicken Enchilada Pasta
- Cheesy Ham and Noodle Casserole
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Follow us on Pinterest, Instagram and Facebook so you never miss a recipe!! And as always, thank you for following along with my blog, making my recipes, liking and sharing on social media and any other way you support Dance Around the Kitchen! -Kelsey
Mexican Mac and Cheese
Ingredients
- 1 lb ground beef
- 1 14.75 oz can cream-style corn
- 1 11 oz can Mexicorn (corn with red peppers and green peppers)
- 1/2 stick butter cubed
- 1 c cubed Velveeta cheese
- 1 c dry macaroni
- 1 1 oz packet taco seasoning
- 1/2 c water
- sour cream, tomatoes, salsa and avocado optional
Instructions
- Preheat oven to 350°F. Grease a 1 1/2 – 2 qt baking dish.
- In a saucepan, brown the ground beef. Remove from the heat and drain any excess fat.
- In the prepared baking dish, add the beef and all the remaining ingredients. Stir well.
- Bake for 30 minutes; stir well. Bake an additional 20 minutes. Stir and serve.
- Garnish with sour cream, tomatoes, salsa and avocado, if desired.
Recipe added to the Weekend Potluck.
I substituted chorizo for the ground beef! Loved the spice and different flavor!
So glad you liked it, Erin!!! And I love the idea of using chorizo….yum!