Looking for a delicious and easy to dinner to make right from the stovetop? Try this stovetop Mexican mac n’ cheese. It’s creamy, cheesy and loaded with taco flavor.
What I love about this dish is that you can really make it your own. Add black beans, corn, or sausage to this dish for some extra protein and veggies.
Growing up my Mom always added crushed tomatoes to our mac n’ cheese and it was so delicious. So, get creative because this recipe will taste great any way you serve it.
Stovetop Mexican Mac n’ Cheese
- saute pan
- pasta pot
- 4 tablespoon salted butter
- 2 tablespoons AP wheat flour didn’t test any other flour types
- 1.5 cups 2% milk
- 8 ounces Velveeta cheese
- 1/2 cup shredded mozzarella cheese
- 1 packet of taco seasoning
- 8 ounces shellbow noodles
- 1/2 avocado sliced
- Handful of crushed Frito lays chips
- 1 tbsp Jalapeno diced
- 1 tbsp Scallion chopped
Optional toppings or add-ins
- Crushed tomatoes drained rinsed
- Optional toppings black beans
- Sausage or shredded chicken
- Sweet corn
- Boil water and cook your favorite pasta noodle for mac n’ cheese. Once cooked through, drain the water and set the cooked pasta aside.
- Grab a large sauté pan with sides and begin to melt 4 ounces of butter. Add 2 tablespoons of AP flour to the butter and stir until well incorporated.
- Once the butter / flour mixture begins to bubble, (not brown) slowly begin to pour in your 2% milk. It is better if the milk is room temperature because if it is too cold it will seize the butter and flour mixture and take longer to incorporate.
- Once all of the milk is combined, you should have a creamy white bechamel sauce. This bechamel sauce will act as our base.
- Next, add in ½ cup shredded whole milk mozzarella cheese, and 8 ounces of Velveeta cheese. Cut the Velveeta cheese into cubes so it can melt more easily. Stir until full melted. You do not want the cheese to stick to the bottom of the pan and burn so keep stirring.
- Add in one packet of taco seasoning. Stir until well combined.
- Next, add the cooked noodles into the pan with taco cheese sauce and stir until all of the noodles are well coated in cheese.
- Top with sliced avocado, crushed Frito chips, scallions and jalapeno.
- Serve and Enjoy!
Author: Sarah Thomas-DrawbaughSarah Thomas-Drawbaugh is a home cook, recipe developer and the creator of the brand, Healthyish®. Sarah believes that living Healthyish® is a lifestyle centered around the 80/20 rule. Her beliefs are directly reflected in her recipes which are mostly plant-based. (but sometimes not) Her work can be seen in Healthy-ish by Bon Appetit and Bon Appetit Magazine (digital), Women’s Health Magazine (digital) and Mind Body Green. Sarah is a Pittsburgh, PA native but currently lives in Vail, Colorado with her husband, Dan and rescue dog, Graci!