Mexi Mac and Cheese

An Instant Hit

Kick your weekday dinner go-to up a notch with this Mexi Mac and Cheese. Taco seasoning, enchilada sauce, fresh bell peppers, and ground turkey (or beef!), and of course, plenty of cheese, make your favorite macaroni heartier and so much more flavorful! It’s sure to be an instant hit!

Make Your Macaroni and Cheese a Meal

We love homemade mac and cheese. And since we make mac and cheese quite frequently, I thought it was due time to make a full meal out of it. Boy, am I glad I did! This Mexican macaroni casserole is filling, flavorful and a fan favorite all around.

All the Options

There are so many possibilities when it comes to mac and cheese. From the type of cheese you melt in it (I love Colby jack and cheddar cheese blends) to the seasonings and all the add-in options. One day, I was craving Mexican food so I spiced up a simple mac and cheese recipe with Mexican flavors and we all loved it!

You can make it spicy or mild or serve some hot sauce with it so you can spice it up even more.

So Easy, So Delicious

I love how easy it is to throw together. It’s pretty much a meal in one, expect for when we pair it with a simple salad, or better yet, a taco salad!

It’s super cheesy and extremely flavorful. I use lean ground turkey, but you could certainly use ground beef or chicken. A variety of bell peppers, tomatoes and green chiles along with taco seasoning, enchilada sauce and plenty of cheese make it mexilicious.

What Do I Need to Make Mexi Mac and Cheese?

INGREDIENTS (see recipe card for details and measurements):

• Large elbow macaroni
• Olive oil
• Bell pepper (red, green and/or yellow)
• Red or white onion
• Canned chopped tomatoes with green chiles (I use Rotel)
• Ground turkey (or ground beef)
• Taco seasoning mix
• Canned red enchilada sauce
• Butter
• Flour
• Milk
• Shredded Mexican blend cheese
• Salt & pepper

SUPPLIES:

• Large pot
• Large skillet
• 9×13-inch baking dish
• Nonstick cooking spray

How to Make Mexi Mac and Cheese

• If baking, preheat oven to 450°F. Spray a 9×13-inch baking dish with non-stick cooking spray and set aside.
• In a large pot, cook the macaroni to al dente according to package directions and drain. Return to the large pot.
• Heat the olive oil over medium-high heat in a large skillet.
• Add the chopped bell pepper and onion and cook until onions become translucent. Stir in can of tomatoes with green chiles. Saute for another 3 minutes. Add pepper mixture to pot with cooked macaroni.

• Add the ground turkey to the hot skillet and break up the meat with a spoon. Cook until meat is cooked all the way through, 4-5 minutes. Drain grease off meat, if necessary, and return to skillet.
• Add taco seasoning mix and stir until turkey is completely coated in seasoning.
• Add cooked turkey to pot with cooked macaroni and pepper mixture.

• Pour enchilada sauce over everything in the pot and stir gently to coat.
• Add butter to hot skillet. Once butter is melted, whisk in flour until a thick mixture forms. Turn heat to medium low and add milk, whisking constantly until mixture starts to thicken.
• Add 2 cups cheese and stir until cheese is melted. Season cheese sauce with salt and pepper to taste.
• Pour cheese sauce over the macaroni mixture in the large pot.

How to Store Mexi Mac and Cheese

Store leftovers in an airtight container or covered tightly in plastic wrap in the refrigerator for up to 4 days.

To freeze leftovers, let cool completely and place in a freezer safe container. Or leave in the baking dish and cover with a layer of plastic wrap and then foil. Store in the freezer for up to 3 months.

Defrost overnight in the refrigerator before transferring to a baking dish and covering with foil. If in the original baking dish, remove the layer of plastic wrap and replace foil before baking.

Reheat the mac and cheese, covered, in a 350°F oven for 10-15 minutes or until heated through. Or reheat in the microwave in individual portions in a microwave safe dish until heated through, timing will depend on the portion size.