Tex-Mex Macaroni and Cheese
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Tex-Mex Macaroni and Cheese
Creamy, cheesy Tex-Mex comfort that feeds a crowd—an indulgent main dish guaranteed to bring everyone back for seconds.
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45 min
Prep Time
55 min
Total Time
10
servings Ingredients
1 pound uncooked dried large elbow macaroni
1 Half Stick (1/4 cup) Land O Lakes® Butter
14 cup all-purpose flour
1 quart whole milk
8 ounces ground beef
1 small (12 cup) onion, diced
1 (10-ounce) can tomatoes with green chiles, undrained
1 cup fresh or thawed frozen corn
1 (1-ounce) package taco seasoning mix
1 teaspoon garlic salt
2 (8-ounce) bags Land O Lakes® Co-Jack® and Pepper Jack Cheese Cubes
2 tablespoons finely diced jalapeño chile peppers
Garnish, as desired
Sliced ripe olives
Sour cream
Fresh cilantro leaves
How to make
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STEP 1
Heat oven to 400°F. Grease 13x9-inch baking dish. Set aside.
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STEP 2
Cook macaroni according to package directions; drain. Set aside.
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STEP 3
Meanwhile, melt butter in large saucepan over medium heat. Add flour; cook, stirring constantly, 2 minutes or until mixture is light golden brown. Whisk in milk, a little bit at a time to prevent lumps. Cook, stirring occasionally, 20 minutes or until mixture becomes foamy and is slightly thickened.
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STEP 4
Meanwhile, combine ground beef and onion in large sauté pan. Cook over medium heat, stirring occasionally, 10 minutes or until meat is browned and onion is translucent. Drain excess oil. Add tomatoes, corn, taco seasoning and garlic salt; stir to combine.
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STEP 5
Return drained pasta to pot. Add ground beef mixture and sauce; stir to combine. Add 1 1/2 bags cheese cubes; stir well, allowing residual heat to melt cheese. Pour into prepared baking dish. Top evenly with remaining cheese cubes and diced jalapeños.
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STEP 6
Bake 8-10 minutes or until cheese is melted. Garnish with olives, sour cream and cilantro, as desired.
510 Calories
25 Fat (g)
80 Cholesterol (mg)
870 Sodium (mg)
51 Carbohydrates (g)
3 Dietary Fiber
24 Protein (g)
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