Baked Mexican mac and cheese is the perfect fusion of two of the world's greatest comfort foods. It takes the classic, creamy, and cheesy goodness of baked macaroni and cheese and infuses it with the bold, smoky, and spicy flavors of Mexican cuisine. This isn't just a simple mix-in; it's a complete flavor overhaul that creates a dish that is both familiar and exciting.

The key to this recipe is layering flavor. You start with a rich and creamy cheese sauce, then introduce classic Mexican ingredients like smoky chipotle and zesty spices. The final touch is a mix of savory ground chorizo and fresh toppings that provide a welcome burst of color and texture. The result is a bubbling, cheesy casserole with a perfectly golden crust that is guaranteed to be a hit.

Baked Mexican Mac and Cheese

Yields: 6-8 servings

Prep time: 20 minutes

Cook time: 30-35 minutes

Ingredients

  • 1 lb (450g) elbow macaroni or medium shells

  • For the Filling:

    • 1 lb Mexican chorizo, casings removed

    • 1 medium yellow onion, diced

    • 2 cloves garlic, minced

    • 1 (15-ounce) can fire-roasted diced tomatoes, drained

    • 1 (4-ounce) can diced green chiles, undrained

  • For the Cheese Sauce:

    • 4 tablespoons unsalted butter

    • ¼ cup all-purpose flour

    • 4 cups milk (whole milk is recommended)

    • 1 teaspoon cumin

    • 1 teaspoon chili powder

    • ½ teaspoon smoked paprika

    • ½ teaspoon salt

    • ¼ teaspoon black pepper

    • 2 cups shredded Monterey Jack cheese

    • 1 cup shredded sharp cheddar cheese

  • For the Topping:

    • ½ cup Panko breadcrumbs

    • 2 tablespoons butter, melted

    • ½ cup shredded Mexican blend cheese

Instructions

1. Cook the Pasta and Chorizo

  1. Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.

  2. Cook Pasta: Bring a large pot of salted water to a boil. Cook the macaroni for 2 minutes less than the package directions. It should be very al dente. Drain and set aside.

  3. Cook Chorizo: While the pasta cooks, heat a large skillet over medium-high heat. Add the chorizo and break it up with a spoon. Cook until the chorizo is browned and cooked through. Remove the chorizo from the skillet and set aside on a paper towel-lined plate, but leave a few tablespoons of the rendered fat in the pan.

  4. Sauté Aromatics: Reduce the heat to medium. Add the diced onion to the skillet and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

2. Make the Cheese Sauce

  1. Melt Butter: In a separate large saucepan or Dutch oven, melt the 4 tablespoons of butter over medium heat.

  2. Create a Roux: Whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a smooth paste (a roux).

  3. Whisk in Milk: Gradually pour in the milk, whisking constantly to prevent lumps. Bring the sauce to a gentle simmer, whisking continuously, until it thickens, about 5-7 minutes.

  4. Add Spices and Cheese: Remove the sauce from the heat. Whisk in the cumin, chili powder, smoked paprika, salt, and pepper. Gradually add the Monterey Jack and cheddar cheeses, a handful at a time, whisking until each addition is completely melted and the sauce is smooth.

3. Assemble and Bake

  1. Combine Ingredients: In a large bowl, combine the cooked pasta, the chorizo mixture (chorizo, onion, garlic), diced tomatoes, and green chiles. Pour the prepared cheese sauce over the mixture and stir until everything is well coated.

  2. Transfer to Dish: Pour the macaroni and cheese mixture into the prepared baking dish, spreading it into an even layer.

  3. Add Topping: In a small bowl, combine the Panko breadcrumbs and the melted butter. Sprinkle this mixture evenly over the top of the casserole. Top with the remaining shredded Mexican blend cheese.

  4. Bake: Bake for 30-35 minutes, or until the sauce is bubbly and the topping is golden brown and crispy.

Tips for a Perfect Casserole

  • Use Block Cheese: Shred your own cheese from a block. Pre-shredded cheese contains anti-caking agents that can make your sauce grainy.

  • Don't Overcook the Pasta: Cooking the pasta to be very al dente is essential. It will finish cooking in the oven, so starting it undercooked prevents it from becoming mushy.

  • Customize the Heat: For a spicier version, add a few dashes of your favorite hot sauce to the cheese sauce or stir in some diced jalapeños with the onions and garlic.

  • Garnish for Freshness: Serve with a variety of fresh toppings like sliced avocado, diced red onion, chopped cilantro, or sour cream to add a cool and refreshing contrast to the warm, rich dish.