Mexican Mac n Cheese
Mexican Mac n Cheese is a medium Tex-Mex recipe that serves 4. 550 calories per serving. Recipe by BigEats on YouTube.
Prep: 10 min | Cook: 36 min | Total: 1 hr 1 min
Cost: $12.29 total, $3.07 per serving
Ingredients
- 8 oz Elbow Macaroni (uncooked, about 2 cups)
- 2 Tbsp Unsalted Butter (for tossing pasta)
- 1/2 tsp Onion Powder (seasoning for pasta)
- 1/2 tsp Garlic Powder (seasoning for pasta)
- 1/4 tsp Salt (seasoning for pasta and sauce)
- 8 oz Mexican Chorizo (crumbled; can be fresh or pre‑cooked)
- 4 oz Sharp Cheddar Cheese (shredded)
- 4 oz Mozzarella Cheese (shredded; whole‑milk preferred)
- 4 Tbsp Unsalted Butter (for cheese sauce)
- 1 Tbsp All-Purpose Flour (for roux)
- 2 cup Half‑and‑Half (room temperature)
- 1/4 tsp Black Pepper (freshly ground)
- 2 oz Additional Sharp Cheddar Cheese (shredded, for topping)
- 2 oz Additional Mexican Chorizo (crumbled, for topping)
Instructions
Cook the Macaroni
Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 9 minutes, or until al dente. Stir occasionally to prevent sticking.
Time: PT9M
Drain and Season Pasta
Drain the macaroni in a colander. Return to the pot, add 2 Tbsp butter, ½ tsp onion powder, ½ tsp garlic powder, and ¼ tsp salt. Toss until evenly coated.
Time: PT3M
Cook the Chorizo
Heat a skillet over medium heat. Add the 8 oz crumbled chorizo and cook, breaking it up with a spatula, until browned and cooked through, about 7 minutes.
Time: PT7M
Make the Cheese Roux
In a saucepan melt 4 Tbsp butter over medium heat. Whisk in 1 Tbsp flour and cook for 1 minute to form a roux. Slowly whisk in 2 cups half‑and‑half, stirring constantly until the mixture thickens, about 3 minutes.
Time: PT5M
Add Cheeses and Seasonings
Stir in the shredded sharp cheddar followed by mozzarella, one handful at a time, allowing each to melt before adding the next. Season with a pinch of salt, ½ tsp onion powder, and ¼ tsp black pepper. Mix until smooth.
Time: PT2M
Combine Pasta, Sauce, and Chorizo
In the baking dish, combine the seasoned macaroni, cheese sauce, and the cooked chorizo. Stir gently to distribute evenly.
Time: PT3M
Add Topping
Sprinkle the additional 2 oz shredded cheddar and the remaining 2 oz crumbled chorizo over the top of the casserole.
Time: PT2M
Bake Until Melted and Golden
Place the dish in a pre‑heated oven at 350°F and bake for 15 minutes, or until the cheese on top is melted, bubbly, and lightly golden.
Time: PT15M
Temperature: 350°F
Nutrition Facts
- Calories
- 550
- Protein
- 25 g
- Carbohydrates
- 45 g
- Fat
- 30 g
- Fiber
- 2 g
Dietary info: Contains pork, Contains dairy, Contains gluten
Allergens: Dairy, Gluten, Pork
Ingredient Substitutions
- Instead of Elbow Macaroni: penne, cavatappi
- Instead of Unsalted Butter: margarine
- Instead of Onion Powder: finely minced fresh onion
- Instead of Garlic Powder: fresh minced garlic
- Instead of Salt: sea salt, kosher salt
- Instead of Mexican Chorizo: Spanish chorizo, Italian sausage (spicy)
- Instead of Sharp Cheddar Cheese: Gruyère, aged Gouda
- Instead of Mozzarella Cheese: Monterey Jack, Provolone
- Instead of Unsalted Butter: margarine
- Instead of All-Purpose Flour: gluten‑free flour blend
- Instead of Half‑and‑Half: whole milk + heavy cream (3:1)
- Instead of Black Pepper: white pepper
- Instead of Additional Sharp Cheddar Cheese: Monterey Jack
- Instead of Additional Mexican Chorizo: spicy sausage
Equipment Needed
- Large Pot
- Colander
- Skillet
- Saucepan
- Whisk
- Baking Dish (9‑inch)
- Oven
- Measuring Spoons
- Spatula
Critical Steps — Do Not Skip
- Cooking the macaroni al dente
- Forming a smooth, non‑burnt roux for the cheese sauce
- Ensuring the chorizo is fully cooked and browned
- Baking until the cheese topping is melted and lightly golden
Chef Tips from the Video
- For extra smoky flavor, use chipotle‑infused chorizo or add a pinch of smoked paprika to the cheese sauce.
- A splash of hot sauce in the cheese sauce adds a pleasant heat without overwhelming the dish.
Troubleshooting
The cheese sauce is grainy or lumpy.
Whisk continuously while adding half‑and‑half; if lumps form, lower the heat and keep whisking until smooth.
The pasta is mushy after baking.
Cook the macaroni al dente (9 min) and do not over‑bake; a shorter bake or a shallower dish helps retain texture.
The top isn’t browning enough.
Switch the oven to broil for the last 2‑3 minutes, watching closely to avoid burning.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Cool completely, then freeze in a freezer‑safe container for up to 2 months. Reheat covered to prevent drying.
Room temperature: Do not store at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the cheese sauce up to step 4 and refrigerate for up to 24 hours; reheat gently before assembling.
- Cook the pasta and chorizo a day ahead, keep them separate, and assemble just before baking.
Frequently Asked Questions
What is the cultural significance and history of Mexican Mac and Cheese in Tex‑Mex cuisine?
Mexican Mac and Cheese blends the comfort of American macaroni and cheese with the bold, smoky flavors of Mexican chorizo, reflecting the fusion that emerged in the American Southwest where Mexican culinary traditions merged with classic American comfort foods.
What are the traditional regional variations of mac and cheese with chorizo in Texas and the broader Mexican‑American community?
In Texas, cooks often add jalapeños, chipotle peppers, or a blend of Mexican cheeses like Oaxaca. In other Mexican‑American households, the dish may feature cotija cheese and be baked in a skillet for a crisp crust.
How is Mexican Mac and Cheese traditionally served in Tex‑Mex gatherings?
It is typically served hot from the oven as a side dish alongside grilled meats, beans, and fresh salsa, or as a main course with a simple green salad to balance the richness.
During which celebrations or holidays is Mexican Mac and Cheese commonly prepared in Mexican‑American families?
While not tied to a specific holiday, it often appears at Thanksgiving, Fourth of July barbecues, and family game nights where a hearty, crowd‑pleasing casserole is desired.
What other Tex‑Mex dishes pair well with Mexican Mac and Cheese?
Grilled carne asada, chicken fajitas, black bean corn salad, and fresh guacamole complement the creamy, spicy mac and cheese beautifully.
What makes Mexican Mac and Cheese special compared to classic mac and cheese?
The addition of seasoned Mexican chorizo introduces smoky, slightly spicy pork flavor, while the blend of sharp cheddar and mozzarella creates a stretchy, tangy melt that differs from the usual cheddar‑only sauce.
What are the most common mistakes to avoid when making Mexican Mac and Cheese?
Overcooking the pasta, burning the roux, under‑cooking the chorizo, and skipping the final bake can lead to mushy texture, grainy sauce, or a bland topping. Follow the critical steps for timing and temperature.
Why does this recipe use a roux with butter and flour instead of a pre‑made cheese sauce?
A roux thickens the half‑and‑half evenly, giving a smooth, velvety base that holds the shredded cheeses without separating, which is essential for a stable baked casserole.
Can I make Mexican Mac and Cheese ahead of time and how should I store it?
Yes. Assemble the casserole up to the topping stage, cover, and refrigerate for up to 24 hours. Bake directly from the fridge, adding a few extra minutes to the baking time.
What does the YouTube channel BigEats specialize in?
The YouTube channel BigEats specializes in approachable, crowd‑pleasing comfort food recipes with a twist, often featuring seasonal or holiday themes and clear step‑by‑step video tutorials.
How does the YouTube channel BigEats' approach to Tex‑Mex cooking differ from other cooking channels?
BigEats focuses on blending familiar American comfort dishes with authentic Mexican flavors, using straightforward techniques and everyday pantry ingredients, whereas many other channels stick strictly to traditional or ultra‑authentic preparations.
Last updated: September 2, 2026
