Mexican Mac and Cheese
This post may contain affiliate links. Please read our full disclosure policy.
This Mexican Mac and Cheese is creamy, cheesy, and made right on the stovetop with a simple homemade sauce. There’s no baking and no processed cheese, just real ingredients that come together fast.
It’s kind of like a creamy enchilada-style dinner with pasta instead of tortillas, and it’s ready in under 30 minutes. It’s simple, comforting, and one of those meals everyone will actually eat.
I had Cinco de Mayo in mind when I was creating this recipe and wanted something a little different from our usual tacos and enchiladas.
I love mac and cheese, so when this turned into a creamy, cheesy version with a little Tex-Mex twist, it felt like a big win.
Why You’ll Love This Recipe
- Under 30 minutes from start to finish
- Made with simple, pantry-friendly ingredients
- Creamy and cheesy without being complicated
- Easy to customize with add-ins like corn or beans
- A great way to switch up your usual ground beef dinners
If you like Mexican-inspired dinners, my taco chicken soup is another quick and easy option.
Recipe Notes
- Rotel: Use mild if you want less heat, or original for a little kick.
- Cream cheese: Soften first so it melts smoothly into the sauce.
- Milk: Keeps the sauce creamy and helps loosen it if needed.
- Cheese: Cheddar and Monterey Jack give you a good melt and balanced flavor.
Jill’s Top Tips
- Don’t skip letting the spices bloom for about a minute to bring out the flavor.
- Stick to about 8 ounces of pasta so the sauce stays balanced.
- Add a splash of milk if the sauce thickens too much.
How to Make Mexican Mac and Cheese
Step 1: Cook the pasta in salted water, then drain and set aside.
Would you like to save this recipe?
We'll email this post to you, so you can come back to it later!
Step 2: In a large skillet, cook the ground beef until browned and no pink remains. Stir in the chili powder, garlic powder, onion powder, salt, and pepper. Cook for about 1 minute, until fragrant.
Step 3: Add the enchilada sauce and Rotel. Stir and let it simmer for a few minutes to bring everything together.
Step 4: Reduce the heat to low and stir in the cream cheese and milk until smooth and creamy.
Step 5: Add the cooked pasta and stir to coat.
Step 6: Add the milk, cheddar and Monterey Jack and mix until melted. Serve immediately with your favorite toppings.
Variations
- Add corn: Stir in ½ to 1 cup when you add the sauce. It adds a little sweetness and stretches the meal.
- Add black beans: Makes it more filling and adds texture.
- Make it spicier: Use hot Rotel or swap in pepper jack cheese.
- Swap the protein: Ground turkey or chicken both work well.
If you’re in the mood for another cheesy pasta with a little kick, my pepper jack mac and cheese is another one to try.
FAQs
Can I make Mexican mac and cheese ahead of time?
Yes. Store it in the fridge and reheat when ready. Add a little milk when reheating to keep it creamy.
Is this spicy?
It has a mild kick. Use mild Rotel or plain diced tomatoes if you prefer less heat.
Did you make the recipe? Let us know what you thought by leaving a comment below and sharing it on Instagram, Pinterest, and Facebook! Thanks so much!
Recipe
Mexican Mac and Cheese with Ground Beef
Ingredients
- 8 ounces pasta rotini, shells, or penne
- 1 pound ground beef
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper
- 1 10 oz can red enchilada sauce
- 1 10 oz can Rotel (original) undrained
- 4 ounces cream cheese softened
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- ¼ cup milk
Optional toppings:
- Diced avocado
- Chopped cilantro
- Sliced jalapeños
- Green onions
- Crushed tortilla chips
Instructions
- Boil the pasta in salted water according to package directions. Drain and set aside.8 ounces pasta
- In a large skillet over medium heat, cook the ground beef until no pink remains, breaking it up as it cooks. (Drain excess grease as needed.) Stir in the chili powder, garlic powder, onion powder, salt, and pepper. Cook for about 1 minute, until fragrant.1 pound ground beef, 1 teaspoon chili powder, ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon salt, ¼ teaspoon black pepper
- Add the enchilada sauce and Rotel (with juices). Stir and simmer for 3–5 minutes to heat through and combine the flavors.1 10 oz can red enchilada sauce, 1 10 oz can Rotel (original)
- Reduce heat to low. Add the cream cheese and stir until melted and smooth.4 ounces cream cheese
- Add the cooked pasta and stir to coat.
- Add milk and mix in the cheddar and Monterey Jack until melted and creamy.1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, ¼ cup milk
- Serve with your favorite toppings like avocado, cilantro, jalapeños, green onions, or crushed tortilla chips.Diced avocado, Chopped cilantro, Sliced jalapeños, Green onions, Crushed tortilla chips
Love this twist!