Game Day Mac and Mex

Game Day Mac and Mex

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 15 m
Doug Matthews
Recipe by  Doug Matthews

“This south-of-the-border spin on mac and cheese anchors any game day spread like a strong offensive line and adds real weight to a game day plate. Can garnish with sour cream, hot sauce, more cilantro or more salsa.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 9x12-inch casserole

ADVERTISEMENT

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 6 to 7 minutes. Drain and transfer to a large mixing bowl; stir in 2 tablespoons butter until coated.
  3. Melt remaining 6 tablespoons butter in a large skillet over medium heat; whisk flour into melted butter. Cook, stirring constantly, until mixture is lightly golden and smooth. Slowly whisk warm milk into flour mixture until smooth. Whisk salt, white pepper, and nutmeg into white sauce, bring to a simmer, and whisk until smooth and thickened, about 3 minutes. Remove sauce from heat and gradually stir Mexican-style cheese into sauce until melted and thick.
  4. Pour cheese sauce over macaroni and gently fold black beans, avocados, green chiles, green onions, and cilantro into the macaroni mixture. Transfer to a 9x13-inch glass baking dish. Spoon salsa over the casserole in decorative swirls or lines.
  5. Bake in the preheated oven until the top has begun to brown and the casserole is bubbling, 30 to 45 minutes. Let the casserole rest about 10 minutes before serving.

Share It

Review (1)

Rate This Recipe
Elizabeth
0

Elizabeth

I made this for dinner tonight and it was a good departure from regular macaroni and cheese. I did not add the avocados because a) they are too expensive! and b) I was afraid they would get mushed up inside but I am curious to try them next time. This bechamel sauce was a little gluey...normally I use less flour so I recommend doing the same. But the beans, chilies and Mexican seasoned cheese were really good addition.

More Reviews

Similar Recipes

Old Fashioned Mac and Cheese
(375)

Old Fashioned Mac and Cheese

Baked Macaroni and Cheese
(311)

Baked Macaroni and Cheese

All Day Macaroni and Cheese
(295)

All Day Macaroni and Cheese

Smoky Four Cheese Macaroni Bake
(125)

Smoky Four Cheese Macaroni Bake

'Got Some Crust' Macaroni and Cheese
(31)

'Got Some Crust' Macaroni and Cheese

Ultimate Macaroni and Cheese
(19)

Ultimate Macaroni and Cheese

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 572 cal
  • 29%
  • Fat
  • 31.1 g
  • 48%
  • Carbs
  • 50.9 g
  • 16%
  • Protein
  • 24 g
  • 48%
  • Cholesterol
  • 77 mg
  • 26%
  • Sodium
  • 1629 mg
  • 65%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Old Fashioned Mac and Cheese

>

next recipe:

All Day Macaroni and Cheese