If you love the comforting embrace of classic mac and cheese but crave a bold twist that wakes up your taste buds, this Mexican Mac and Cheese Recipe is going to become your new favorite dish. It blends cheesy, creamy goodness with spicy pork sausage, vibrant green chiles, and the zesty punch of salsa verde for a flavor-packed take on an all-time favorite. Whether you’re feeding a crowd or looking to spice up a weeknight dinner, this recipe brings warmth, color, and just the right amount of kick to your table.
Ingredients You’ll Need
The beauty of this Mexican Mac and Cheese Recipe lies in its simplicity. Each ingredient plays a key role, from the hearty rigatoni that captures every bit of sauce, to the spicy sausage and melty Mexican Blend cheese that create the perfect cheesy comfort. Together, they build layers of texture and depth that will keep everyone coming back for seconds.
- 1 pound dry rigatoni pasta: The ridges on rigatoni help trap the sauce, making every bite flavorful.
- 1 tablespoon olive oil: A little oil keeps the sausage juicy and adds richness to the dish.
- 16 ounces pork sausage: Bulk or casings removed; adds savory protein and spice.
- ½ onion (chopped): Provides sweetness and a mild crunch after cooking.
- 1 ounce Taco Seasoning (1 envelope): Brings authentic Mexican spices to brighten the dish.
- 4.5 ounces chopped green chiles (undrained, 1 can): Adds mild heat and tangy flavor.
- 16 ounces salsa verde: Infuses the mac and cheese with tangy, smoky notes.
- 16 ounces shredded Mexican Blend cheese (2 bags): Melts beautifully to give a creamy, cheesy finish.
- Diced cherry tomatoes (optional): Adds freshness and a pop of color when garnished.
- Fresh cilantro (optional): For a bright herbaceous finish on top.
How to Make Mexican Mac and Cheese Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to 350 degrees Fahrenheit. This ensures your mac and cheese will bake evenly and develop that irresistible bubbly cheese crust. Grease a 9×13-inch baking dish with nonstick spray or line it with foil for easy cleanup.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil and cook the rigatoni according to package directions until just al dente. This slightly firm texture prevents mushiness after baking. Drain the pasta well and set it aside while you prepare the sausage mixture.
Step 3: Brown the Sausage and Onion
Heat olive oil in a large skillet over medium-high heat. Add the pork sausage, breaking it apart with a spoon, and toss in the chopped onion. Cook until the sausage is almost browned and the onions have softened, which brings out their sweet flavor.
Step 4: Add Taco Seasoning and Green Chiles
Stir in the taco seasoning and undrained chopped green chiles into the sausage mixture. Let the spices toast for a minute or two so their flavors mingle perfectly with the pork and onion.
Step 5: Finish the Sausage Mixture with Salsa Verde
Remove the skillet from heat and mix in the salsa verde. This adds a tangy, slightly smoky dimension that makes this Mexican Mac and Cheese Recipe truly special.
Step 6: Combine Pasta with Sausage Mixture
Add the cooked pasta to the skillet and stir thoroughly to coat every piece with the flavorful sausage and salsa verde sauce. Then pour half of this mixture into your prepared baking dish, spreading it evenly.
Step 7: Layer with Cheese and Remaining Pasta
Sprinkle 8 ounces of shredded Mexican Blend cheese evenly over the first layer. Next, add the remaining pasta mixture on top, then finish with the rest of the cheese. Don’t stir; the layers will bake together beautifully.
Step 8: Bake Until Bubbly and Golden
Place the baking dish in the oven for 30 to 35 minutes, until the cheese on top is melted, golden, and bubbly. Once out of the oven, let it rest for a few minutes before serving to help the flavors meld.
How to Serve Mexican Mac and Cheese Recipe
Garnishes
For an extra pop of freshness and color, sprinkle diced cherry tomatoes and chopped fresh cilantro over the top. These simple garnishes add brightness and balance the richness of the cheesy pasta perfectly.
Side Dishes
Pair this dish with a crisp green salad, like a lime-dressed romaine or a tangy cabbage slaw, to cut through the richness. Mexican street corn or black beans also make fantastic side options that complement the spices beautifully.
Creative Ways to Present
If you want to impress guests, serve individual portions in small ramekins topped with a dollop of sour cream and a sprinkle of sliced jalapeños. Alternatively, scooping it into warm flour tortillas creates a hand-held Mexican mac and cheese taco that’s both fun and delicious.
Make Ahead and Storage
Storing Leftovers
Your Mexican Mac and Cheese Recipe keeps well in the fridge for up to 3 days. Store leftovers in an airtight container to maintain freshness. The flavors actually deepen after sitting, making it perfect for next-day meals.
Freezing
You can freeze leftovers for up to 2 months. Use a freezer-safe container or heavy-duty freezer bags. To freeze before baking, assemble the layers in a dish, cover tightly, and freeze—then bake straight from frozen, adding extra time to the bake.
Reheating
Reheat leftovers in the oven at 350 degrees Fahrenheit until warmed through and cheese is bubbly again, about 15-20 minutes. For a quicker option, microwave individual servings in short bursts, stirring in between to heat evenly.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While rigatoni works great because of its sauce-catching shape, penne, elbow macaroni, or fusilli can be used without compromising the dish’s flavor or texture.
How spicy is this Mexican Mac and Cheese Recipe?
The spice level is moderate due to the mild taco seasoning and green chiles, but it’s easy to adjust by choosing spicier sausages or adding jalapeños if you want more heat.
Can I make this vegetarian?
Yes! Simply swap the pork sausage for a plant-based sausage or sautéed veggies like mushrooms and bell peppers to keep it hearty and flavorful.
What type of cheese is best for this dish?
The shredded Mexican Blend cheese is perfect because it melts smoothly and adds authentic Mexican flavors such as cheddar, Monterey Jack, and queso quesadilla. You can substitute with similar cheeses if necessary.
Is this recipe freezer-friendly before and after baking?
Definitely. You can freeze the assembled dish before baking or freeze leftovers after cooking. Just be sure it’s sealed well to avoid freezer burn, and adjust baking times if cooking from frozen.
Final Thoughts
This Mexican Mac and Cheese Recipe is one of those dishes that feels like a cozy hug on a plate but with a festive twist that lifts your spirits. It’s simple enough for weeknights yet special enough for entertaining friends and family. I can’t wait for you to try it and discover how addictive cheesy pasta with a Mexican kick can be!
Print
Mexican Mac and Cheese Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Mac and Cheese recipe combines creamy melted cheese, spicy sausage, and zesty salsa verde for a comforting and flavorful baked pasta dish. Perfect for a family dinner or potluck, it brings a twist to the classic mac and cheese with bold southwestern flavors.
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 (undrained, 1 can)
- 16 ounces salsa verde
Cheese and Garnishes
- 16 ounces shredded Mexican Blend cheese (2 bags, divided)
- Diced cherry tomatoes (optional, for garnish)
- Fresh cilantro (optional, for garnish)
Instructions
- Preheat and prepare dish: Preheat oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick spray or line it with foil and set aside.
- Cook pasta: In a large pot of salted boiling water, cook the rigatoni pasta until al dente according to package instructions. Drain and set aside.
- Cook sausage and onions: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add the pork sausage and chopped onion, crumbling the sausage as it cooks until browned and no longer pink.
- Add seasoning and chiles: When sausage is nearly cooked, stir in the taco seasoning and chopped green chiles. Cook a few more minutes to combine flavors.
- Add salsa verde: Remove the skillet from heat and stir in the salsa verde until well incorporated. Set the sausage mixture aside.
- Combine pasta and sausage mixture: Add the drained pasta to the skillet and stir to combine evenly. Pour half of this mixture into the prepared baking dish.
- Add cheese layers: Sprinkle 8 ounces of shredded Mexican Blend cheese evenly over the first layer. Then pour the remaining pasta/sausage mixture on top and finish with the remaining 8 ounces of cheese. Do not stir after layering.
- Bake: Bake in preheated oven for 30-35 minutes until cheese is fully melted, bubbly, and golden around the edges.
- Garnish and serve: Remove from oven and top with diced cherry tomatoes and fresh cilantro if desired. Serve warm.
Notes
- Use rigatoni or your favorite tubular pasta to hold the sauce well.
- Bulk sausage works best for easy crumbling; remove casings if needed.
- Taco seasoning can be homemade or store-bought for convenience.
- Salsa verde adds a tangy kick and moisture to the dish, balancing the richness of the cheese.
- Leftovers can be refrigerated and reheated; add extra cheese on top when reheating for freshness.
- For a spicier version, add jalapeños or use spicy sausage.
- The baked mac and cheese can be assembled ahead and refrigerated before baking.
