Killer Mexican Mac and Cheese
This Killer Mexican Mac and Cheese is fully loaded with all of your favourite Tex-Mex flavours. Find out how to make it below.
Mac and Cheese but MEXICAN!
Nailed it! Seriously. I’ve proper nailed this one. There’s no doubt that the American’s are king of mac and cheese but ever since trying an amazing pot of Mexican mac and cheese from a street food vendor back in November I’ve been dedicated to making my own killer version.
Without sounding like I’m boasting, “normal” mac and cheese is one of my best dishes. It was one of the first meals I learnt to make so I have well and truly perfected the cheese sauce. With this in mind I knew I didn’t have to tweak the base sauce too much to be on to a winner. So, I added onions and garlic, sour cream, chipotle sauce and ground coriander to my silky smooth cheese sauce. I then added roasted red peppers, sweetcorn and pasta before topping with crispy onions, pickled jalapenos and fresh coriander.
Each mouthful is just bursting with Tex-Mex flavours.
Add your own Tex-Mex toppings
Those of you who read the blog regularly will know I’m a big fan of food “bars” – think burger bar, taco bar, ice cream sundae bar. Essentially it’s a way of taking a simple dish, having bowls of different toppings and added extras, which allows your guests (or family) to pimp their meal exactly to their liking. The crispy onions, jalapenos, and fresh coriander are a great way of doing this. You could even have extra sour cream and cheese for those looking for a cooler dish.
As with any meal, I recommend tasting the sauce as you go along. You want the base mac and cheese to be a real crowd pleaser so you don’t want it too spicy. The chipotle should add a gentle warmth and a smoky flavour. The extra jalapenos can then be used to up the heat for each individual.
The choice of pasta can also be quite personal too. For some reason my OH just doesn’t like macaroni, so please forgive me for calling this a mac and cheese when I’ve actually used fusilli. It really doesn’t matter what pasta you use as long as you love it.
Killer Mexican Mac and Cheese – The Recipe
Already a mac and cheese pro? Let’s take things to the next level with this quick and easy Killer Mexican Mac and Cheese!
- Splash of olive oil
- 50g butter
- 1 small white onion
- 5 cloves of garlic
- 600g dried pasta
- 3tbsp plain flour
- 1 tsp ground coriander
- 1 tsp ground cumin
- 750ml milk
- 300ml sour cream
- 250g strong cheddar cheese
- 2 roasted red peppers from a jar
- 275g sweetcorn
- 2 tsp chipotle paste
- Salt and pepper to taste
- 1 small jar of jalapenos
- 8 tbsp crispy onions
- Fresh coriander
- In a milk pan, heat the olive oil and butter until completely melted.
- Finely dice the onion and mince the cloves of garlic before adding to the melted butter/oil mix.
- Cook for 5 minutes until the onions have softened.
- While the onions are cooking, add the pasta to a pan of boiling water and cook according to the packet's isntructions (for roughly 10-15minutes).
- While the pasta is cooking and once the onions are cooked, add the flour and dried spices to the butter/onion mix.
- Stir well until a dry pasta forms and the butter has been completely incorporated into the flour.
- Next, add the milk to the paste a little at a time, stirring well each time first to create a smooth paste, then a thick sauce before adding the rest of the milk.
- Keep the pan on a low heat and stir constantly for 5 - 10 minutes until the sauce has begun to thicken and coat the spoon.
- Grate the cheese into the sauce and stir well until melted.
- Finally, add the sour cream, roasted red peppers (sliced), sweetcorn and chipotle paste.
- Stir well until all ingredients are fully combined and the sauce is thick and bubbling.
- Test the sauce and add seasoning at this stage if needed.
- By this point the pasta should be cooked.
- Transfer the pasta into an oven dish and pop over the cheese sauce.
- Pop under the grill on a medium heat for 10 minutes or until the top has turned golden.
- Serve with fresh coriander, pickled jalapenos and crispy onions in small bowls to top the mac and cheese.
I told you it was simple didn’t I? If you’re well versed in making a roux then you are already well on your way to cheesey heaven. Feel free to tweak this however you like. Jon was determined we should have nachos on the side but I managed to convince him otherwise. Shredded chicken cooked with fajita spices would also be a nice way to bulk the meal out for the more carnivorous amongst you. Otherwise, just add your favourite veggies!
If you’re cooking a big pot for a crowd, I recommend making the sauce a little thinner, placing it in a large casserole dish and letting it bubble for until you are ready to serve. When there’s just two of you chowing down, its super quick to make on the hob and you can skip the 10 minutes under the grill.
How would you pimp out your bowl of Mexican Mac and Cheese? Are there any essential Tex-Mex toppings you think I’ve left out? Let me know in the comments below!