Easy Mexican Mac and Cheese

A freshly baked mexican mac and cheese in a large red casserole dish topped with scallions ready to serve.

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!

Course Dinner

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 552kcal

Author Sherri Hagymas

Ingredients

15 ounces diced tomatoes 1 can
15 ounces tomato puree 1 can
15 ounces black beans drained and rinsed, 1 can
½ cup corn drained
2 tablespoons chili powder
1 tablespoon cumin powder
1 teaspoon salt
½ teaspoon black pepper
3 cups macaroni cooked (½ pound dry pasta noodles)
3 cups shredded Mexican cheese divided

Instructions

Preheat the oven to 375° F and lightly grease a 9x13 inch baking dish.
Cook the ½ pound of macaroni per the package directions and drain into a colander in the sink.
3 cups macaroni
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
Then add in the cooked pasta and gently stir to coat well.
Add half of the macaroni mixture to the baking dish.
Sprinkle one cup of shredded cheese on top of it.
3 cups shredded Mexican cheese
Then add the rest of the macaroni mixture on top and add the rest of the cheese.
Bake for 20 minutes until the cheese has melted and bubbly.

Notes

Add one pound of cooked ground beef, ground turkey, ground chicken or even shredded chicken to the macaroni mixture

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.

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