Description
A simple recipe for creamy macaroni and cheese with Mexican-inspired spices and peppers.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 8 ounces sharp cheddar cheese, shredded
- 4 ounces Monterey Jack cheese, shredded
- 1/2 cup diced jalapeño, seeded (optional)
- 1/2 cup diced red bell pepper
Instructions
- Cook macaroni according to package directions until al dente. Drain and set aside.
- In a large saucepan, melt the butter over medium heat.
- Whisk in the flour and cook for one minute, stirring constantly.
- Gradually whisk in the milk until smooth.
- Cook, stirring often, until the sauce thickens enough to coat the back of a spoon, about 5 to 7 minutes. Do not boil.
- Remove the saucepan from the heat. Stir in the salt, pepper, cumin, chili powder, and smoked paprika.
- Add the shredded cheddar and Monterey Jack cheeses, stirring until completely melted and smooth.
- Stir in the cooked macaroni, diced jalapeño, and red bell pepper.
- Serve immediately.
Notes
- For extra heat, leave some seeds in the jalapeño.
- You can substitute Gruyère cheese for Monterey Jack for a nuttier flavor.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 5
- Sodium: 650
- Fat: 32
- Saturated Fat: 19
- Unsaturated Fat: 13
- Trans Fat: 1
- Carbohydrates: 48
- Fiber: 3
- Protein: 25
- Cholesterol: 95
Keywords: Mexican Mac and Cheese, spicy macaroni, cheddar, Monterey Jack, comfort food