The Mexican Mac and Cheese Recipe You Didn’t Know You Needed

Ingredients

• 2 cups Whole Milk (preferably 3.25% fat for richness)
• 2 tablespoons Lemon Juice (freshly squeezed)
• 1 teaspoon Baking Soda (food‑grade)
• 2 ounces Sodium Citrate (equivalent amount produced by lemon + baking soda reaction)
• 5 ounces Oaxaca Cheese (shredded; stringy Mexican cheese)
• 5 ounces Chihuahua Cheese (shredded; melt‑friendly Mexican cheese)
• 1 teaspoon Kosher Salt (adjust to taste)
• 1 tablespoon Rice Wine Vinegar (mild flavor, prevents clumping)
• 12 ounces Elbow Macaroni (uncooked)
• 1 Poblano Pepper (optional, diced and roasted)

Instructions

1. Create Homemade Sodium Citrate

   In a small bowl combine 2 Tbsp fresh lemon juice with 1 tsp baking soda. The mixture will fizz vigorously; stir gently until bubbling stops, then set aside. This reaction yields roughly 2 oz of sodium citrate for the sauce.

   Time: PT5M

2. Shred the Cheeses

   Using a box grater, shred the Oaxaca and Chihuahua cheeses into a large bowl. Avoid pre‑shredded cheese to prevent anti‑caking agents from affecting the sauce.

   Time: PT10M

3. Prepare the Milk Base

   Pour 2 cups whole milk into a saucepan. Add the homemade sodium citrate, stir, and bring to a gentle simmer over medium heat.

   Time: PT5M

   Temperature: Medium heat

4. Season the Sauce

   Add 1 tsp kosher salt and 1 Tbsp rice wine vinegar to the simmering milk. Stir to combine.

   Time: PT1M

5. Melt the Shredded Cheeses

   Reduce heat to low and gradually whisk in the shredded Oaxaca and Chihuahua cheeses, a handful at a time, allowing each addition to melt before adding more. Once all cheese is incorporated, cover the pan and remove from heat; let sit for about 5 minutes to finish melting.

   Time: PT10M

   Temperature: Low

6. Cook the Pasta

   While the sauce rests, bring a large pot of salted water to a boil. Add 12 oz elbow macaroni and cook al dente according to package directions (about 8 minutes). Drain and set aside.

   Time: PT10M

   Temperature: Boiling

7. Combine Pasta and Sauce

   Return the drained macaroni to the pot. Pour the cheese sauce over the pasta and toss gently to coat evenly. If the mixture is too thick, add a splash of reserved pasta water.

   Time: PT5M

8. Add Optional Poblanos and Layer

   If using, stir in diced roasted poblano pepper. Transfer the mac and cheese to a serving dish, optionally sprinkling extra shredded Chihuahua cheese on top for extra melt.

   Time: PT4M

9. Serve Warm

   Serve immediately while the sauce is warm and glossy. The dish can be kept on a low‑heat burner or in a warm oven (200°F) for up to 15 minutes before serving.

   Time: PT5M

   Temperature: 200°F

Nutrition Facts

Calories

450

Protein

20 g

Carbohydrates

45 g

Fat

20 g

Fiber

2 g