If you’re looking for a dish that combines the comforting creaminess of a classic favorite with the bold, exciting flavors of the Southwest, this Mexican Mac and Cheese Recipe is exactly what you need. Imagine tender rigatoni mingling with spicy pork sausage, tangy salsa verde, and melty Mexican blend cheese, all baked to bubbly perfection. It’s a crowd-pleaser that brings warmth and zest to the table, perfect for family dinners or anytime you want a little fiesta in your comfort food.
Ingredients You’ll Need
Gathering simple yet punchy ingredients is key to making this recipe shine. Each component plays a vital role, from the hearty rigatoni that holds all the deliciousness to the vibrant green chiles that bring a mild kick and bright color to the dish.
- 1 pound dry rigatoni pasta: The perfect shape to capture all that cheesy, saucy goodness in every bite.
- 1 tablespoon olive oil: Helps sauté the sausage and onion to golden perfection without overpowering the flavors.
- 16 ounces pork sausage: Adds savory richness and a meaty texture that complements the creamy cheese so beautifully.
- ½ onion, chopped: Introduces a subtle sweetness and depth of flavor when cooked down with the sausage.
- 1 ounce taco seasoning (1 envelope): Infuses the dish with classic Mexican spices, elevating the overall taste.
- 4.5 ounces chopped green chiles (1 can, undrained): Brings a lovely mild heat and color, making this mac and cheese uniquely vibrant.
- 16 ounces salsa verde: The tangy, mildly spicy green salsa ties all the ingredients together with bright, zesty notes.
- 16 ounces shredded Mexican blend cheese (2 bags): The star that melts perfectly, offering layers of flavor and rich creaminess.
- Diced cherry tomatoes, for garnish: Adds a fresh burst of acidity and a pop of color on top.
- Fresh cilantro, for garnish: Provides a fragrant, herbal finish that complements the robust flavors.
How to Make Mexican Mac and Cheese Recipe
Step 1: Prepare the Oven
Start by preheating your oven to 350°F (175°C). This is crucial because the baking process melts the cheese to that irresistible gooey texture. Spray a 9×13-inch baking dish with nonstick spray or line it with foil; this will make cleanup a breeze later on. Setting this aside now will save time once your pasta and sausage are ready to layer.
Step 2: Cook the Pasta
In a large pot filled with salted boiling water, cook the rigatoni pasta until al dente following the package instructions. You want the pasta to hold up well during baking, hence the al dente texture. Once cooked, drain the pasta thoroughly to avoid excess water diluting the sauce.
Step 3: Cook the Sausage and Aromatics
While the pasta continues to cook, heat olive oil in a large skillet over medium-high heat. Add the pork sausage, breaking it up with a spatula, then toss in the chopped onion. Cook them together until the sausage has browned and the onion has softened, creating a flavorful, aromatic base for your Mexican Mac and Cheese Recipe.
Step 4: Add Seasoning and Sauce
Mix in the taco seasoning and the chopped green chiles, including their juices, into the sausage and onion mixture. Let this simmer for an additional 1 to 2 minutes so the spices and chiles mingle beautifully, layering in that signature southwestern flavor that makes this dish stand out.
Step 5: Incorporate the Salsa
Remove the skillet from heat and stir in the salsa verde. This vibrant sauce is the heart of the dish, lending tanginess and moisture that perfectly balance the richness of the cheese and sausage. Make sure everything is well combined before moving on to the next step.
Step 6: Layer the Pasta and Cheese
Combine the drained rigatoni with the sausage mixture, ensuring even distribution. In your prepared baking dish, spread half of this mixture evenly. Sprinkle half of the shredded Mexican blend cheese on top. Then layer the rest of the pasta mixture and finish with the remaining cheese. This layering gives you that melty, cheesy crust that everyone dreams about.
Step 7: Bake and Garnish
Bake the assembled dish in your preheated oven for 30 to 35 minutes, or until the cheese is golden, melted, and bubbling invitingly. Once out of the oven, garnish generously with diced cherry tomatoes and fresh cilantro for added freshness, vibrant color, and a hint of herbal brightness with every forkful.
How to Serve Mexican Mac and Cheese Recipe
Garnishes
Adding garnishes like diced cherry tomatoes and fresh cilantro not only brightens the presentation but also adds layers of flavor and texture. The juicy tomatoes contrast the creamy cheese, while the cilantro brings a fragrant lift that keeps each bite exciting and fresh.
Side Dishes
This Mexican Mac and Cheese Recipe pairs wonderfully with crisp, refreshing sides like a simple green salad tossed in lime vinaigrette or a bowl of black bean and corn salad. These sides bring balance to the richness of the mac and cheese, adding crunch and a hint of acidity.
Creative Ways to Present
Don’t be afraid to get creative with your presentation! Serve this dish in individual ramekins for a charming personal touch or bake it in a cast-iron skillet for rustic appeal. You can even turn it into stuffed bell peppers for a beautiful handheld twist that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Leftover Mexican Mac and Cheese Recipe can be stored in an airtight container in the refrigerator for up to 3 to 4 days. This makes for an easy and delicious next-day lunch or dinner, with flavors that only deepen as they meld together overnight.
Freezing
If you want to save it for longer, freezing is a great option. Portion the dish into freezer-safe containers, leaving some room for expansion, and freeze for up to 2 months. Just be aware that the texture of the pasta might soften slightly upon thawing, but the flavors will remain fantastic.
Reheating
Reheating leftovers can be done in the oven or microwave. For an even melt and a crispy top, cover the dish with foil and warm it in a 350°F oven for about 20 minutes. In the microwave, cover loosely and heat in short intervals, stirring occasionally to heat evenly and keep the cheesy sauce luscious.
FAQs
Can I use different pasta for this Mexican Mac and Cheese Recipe?
Absolutely! While rigatoni is perfect for holding sauce, penne, elbow macaroni, or shells work great too. Just choose a pasta shape that can trap the sauce and cheese well to maintain the dish’s creamy texture.
Is it possible to make this recipe vegetarian?
Yes! Swap out the pork sausage for plant-based sausage or sautéed mushrooms and bell peppers for a hearty, vegetarian option that still captures those great flavors.
How spicy is this Mexican Mac and Cheese Recipe?
The dish has a mild to moderate heat level thanks to the green chiles and taco seasoning, but you can adjust the spiciness by choosing mild or hot chiles and modifying the amount of seasoning used.
What type of cheese is best for this recipe?
A shredded Mexican blend cheese is ideal because it melts smoothly and combines flavors like cheddar, Monterey Jack, and queso quesadilla, giving the dish its signature creamy, tangy, and slightly smoky taste.
Can I make this recipe ahead of time and bake it later?
Definitely! Prepare everything up to layering in the baking dish, cover tightly, and refrigerate for up to 24 hours. When ready, simply bake it as instructed, adding a few extra minutes if baking from cold.
Final Thoughts
This Mexican Mac and Cheese Recipe is a heartfelt twist on a beloved classic that promises comfort with a kick of vibrant flavor. Whether you’re cooking for a crowd or just treating yourself, it’s one of those dishes that feels like a warm hug and a party all at once. I can’t wait for you to try it and make it a favorite in your kitchen too!
Print
Mexican Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Mac and Cheese is a flavorful twist on the classic comfort food, combining hearty rigatoni pasta with spicy pork sausage, green chiles, and salsa verde. Topped with melted Mexican blend cheese and garnished with fresh cherry tomatoes and cilantro, this dish is perfect for a cozy family dinner or a crowd-pleasing party meal.
Ingredients
Pasta
- 1 pound dry rigatoni pasta (1 box)
- 1 tablespoon olive oil
Sausage Mixture
- 16 ounces pork sausage (bulk or casings removed)
- ½ onion, chopped
- 1 ounce taco seasoning (1 envelope)
- 4.5 ounces chopped green chiles (1 can, undrained)
- 16 ounces salsa verde
Cheese & Garnish
- 16 ounces shredded Mexican blend cheese (2 bags)
- Diced cherry tomatoes, for garnish
- Fresh cilantro, for garnish
Instructions
- Prepare the Oven: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray or line it with foil for easier cleanup. Set aside.
- Cook the Pasta: In a large pot of salted water, cook the rigatoni pasta according to package instructions until al dente. Drain thoroughly and set aside.
- Cook the Sausage and Aromatics: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Add pork sausage and chopped onion, crumbling the sausage with a spatula as it cooks.
- Add Seasoning and Sauce: When the sausage is almost cooked through, stir in taco seasoning and chopped green chiles with their juices. Cook for 1-2 minutes to blend flavors.
- Incorporate the Salsa Verde: Remove skillet from heat and stir in salsa verde until everything is well combined, creating a flavorful base.
- Layer the Pasta and Cheese: Combine cooked rigatoni with the sausage mixture. In the prepared baking dish, layer half the pasta mixture, then sprinkle 8 ounces shredded Mexican blend cheese evenly over the top. Add the remaining pasta mixture and finish with the remaining 8 ounces of cheese.
- Bake and Garnish: Bake in the preheated oven for 30-35 minutes until cheese is melted and bubbling. Garnish with diced cherry tomatoes and fresh cilantro before serving.
Notes
- Use rigatoni or any similar tube-shaped pasta that holds sauce well.
- Bulk sausage is easier to crumble and mix evenly.
- For extra spice, add more chopped green chiles or a pinch of cayenne pepper.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- Use foil to line the baking dish for easier cleanup.
