Creamy Mexican Macaroni and Cheese

Who doesn’t love a good macaroni and cheese dish? Believe it or not, I never made homemade mac n’ cheese until just over a year ago. 

I recently had a package of Mexican blended cheeses leftover, and wanted to try making a gluten-free macaroni and cheese dish. So, I decided to experiment a little. It came out d-e-l-i-s-h! But, next time I would add about 5 or 6 jalapeno peppers to give it more of a spicier taste. If you don’t have to worry about gluten sensitivities, substitute regular macaroni.

Creamy Mexican Macaroni and Cheese
by Michelle Maskaly, The Adirondack Chick 

8 oz. gluten-free elbow pasta (I used Hodgson Mill Brown Rice Elbow Pasta)
7 oz. package Kraft Mexican Style Four Cheese Shredded
14.5 ounce can of petite diced tomatoes
4.5 once can of chopped green chilies 
5 tablespoons of butter
5-6 tablespoons cornstarch
3 cups milk (I used 1 percent)
1 cup yellow corn tortillas

Heat oven to 350 degrees. Coat a 2 quart baking dish with butter, margarine or cooking spray.

Rise and drain the tomatoes and green chilies.

Cook the macaroni as directed on the box and rinse under cold water.

Cut the butter into chunks and melt in a pot. Once it’s almost all melted, add the cornstarch by tablespoonfuls and while mixing with a wooden spoon until a paste begins to form. Be careful not to have the heat too hot because you don’t want it to burn.

Slowly add the milk to the pot while using a whisk to blend the mixture. Continue mixing with the whisk for about 5 minutes until it becomes thick. (Sometimes it’s taken more like 7 or 8 minutes depending on the heat level)

Remove from heat. Add the cheese and whisk until blended. Then add in the tomatoes and chilies and mix well with a wooden spoon.

Pour the mixture into your baking dish. Put the tortilla chips in a plastic zipper bag and crunch it around, breaking them into tiny pieces. Spread chips over the top.

Bake uncovered for about 25 minutes or until the cheese is bubbling. Serve on a plate or in bowl. For added color throw some fresh snipped scallions over the top and plate. It also tastes great reheated in the microwave the next day for lunch.


This recipe was shared with the following websites: KatherineMartinelli,

3 thoughts on “Creamy Mexican Macaroni and Cheese

  1. This food is pretty much beautiful!
    I wanted to stop by and say "hi"; I found your blog at the blogher website, in the "Adirondack Bloggers" group – I'm moving to the Albany area this summer, and wanted to search for some fellow bloggers in the region!

    Stop by my blog, http://www.aprofessorswife.com, when you have some free time!

    Have a great day 🙂

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