It’s no surprise that most kiddos love mac and cheese but this Tex-Mex Stovetop Macaroni and Cheese is a version even adults go crazy for! Not only is it delicious but it also takes minimal effort to make and can be on the table in less than 20 minutes. It also tastes great cold (just give it a good stir to avoid clumpiness)–so go ahead, whip up a batch for your next pot-luck! This “pasta salad” is guaranteed to be everyone’s new favorite.
I won’t pretend like I’m some sort of macaroni and cheese aficionado, but I do have some pretty strong opinions on what I do and don’t like–and this stovetop version is my absolute favorite!
My recipe uses American cheese slices (specifically Kraft Singles). I know, I know…it’s not real cheese and it’s not really the healthiest choice BUT, for me, it’s nostalgia. It’s the way my Grandma used to make it and if it was good enough for Grandma (who was a great cook!) then it’s good enough for me.
The main benefit of using American cheese slices is that they always melt perfectly.
American cheese slices melt silky smooth and the texture is exactly how I expect a good mac and cheese to be. It’s the “Old Faithful” of all the cheeses–always reliable.
Using regular shredded cheeses, like cheddar or gouda, almost always yields a greasy, stringy mess. Additionally, the larger problem with a bechamel is that it dilutes the flavor of the cheese so your mac and cheese is almost always less cheesy, if that makes sense? Modernist Cusine did a really great article about this and explain how by using a bit of science you can fix this problem. Or you can just use American cheese slices as I do.
When I make this Tex-Mex version for my family (they love to call it “taco mac and cheese”), I typically use whatever veggie scraps I have in the fridge. Leftover bits of onion, bell peppers, sometimes I add salsa, and other times I add plain diced tomatoes. Occasionally I even add in some diced black olives. Honestly, it’s a non-recipe. Use what you have and make it your own. Please feel free to use the recipe as a guide and add as many or as few of the ingredients as you’d like. There is no wrong way to make this dish!
The recipe I’m sharing below is the absolute easiest version. I typically mix my own “taco seasoning” but the storebought taco seasoning is perfectly fine and acceptable to use!
We’re all busy and just trying our best to get a warm meal on the table (or in the lunch pail)…by all means, take the shortcuts! No one needs to know 😉
Tex-Mex Stovetop Macaroni and Cheese
Course: Main, SidesCuisine: AmericanDifficulty: Easy4-6
servings5
minutes20
minutesIngredients
8 oz Elbow Noodles (half box), may substitute noodle shape of your choice
2 tbsp. butter
1/2 tsp cumin seeds, optional
1/2 medium white or red onion (approx 1/2 cup), diced small
1/2 cup bell pepper (red, green, yellow, or orange is fine), diced small
2-3 cloves of garlic, approx 1/2 tbsp, minced
1/2 oz. taco seasoning (half of a standard packet)
1/3 cup of your favorite salsa, (I use a medium heat salsa), may substitute diced tomatoes
1/3 c. milk
8 slices Kraft American Cheese, unwrapped and torn into pieces. May add more if you prefer more of a cheesy pasta.
15 oz. can black beans, rinsed and strained, may use half the can if desired
1/4 c. frozen corn
small handful cilantro, minced
OPTIONAL: may add cooked chicken or other protein to taste (I occasionally toss in some rotisserie chicken for added protein)
Directions
- Using a 3 qt. pot, cook the elbow noodles (or pasta shape of your choice) according to package directions. Strain in a colander and set aside to add back into the pot later.
- In the same pot you cooked the macaroni noodles, over medium-high heat, add 2 tbsp. butter. Once the butter melts, tip in the cumin seeds, if using. Allow to cook 20-30 seconds or until the fat sizzles around the seeds. Add the diced onion and bell pepper. Cook a few minutes or until the vegetables begin to soften and the onions turn a bit translucent.
- When the veggies have softened, add in the minced garlic and the taco seasoning. Stir well and cook for a minute. Add in the salsa, stir to combine, and allow to cook another minute or two.
- Next, add in the milk and the torn cheese slices. Stir constantly until the cheese melts and you’re left with a smooth, cheesy sauce. Once the cheese melts, tip in the black beans and frozen corn. If you’re adding it cooked meats or proteins, add these now. Mix well. Turn the heat to low and then add in your cooked elbow noodles. Stir well to ensure all the noodles are coated with the spiced, cheesy sauce.
- Turn off the heat, add the minced cilantro and serve! If you’d like to make it a bit more “fancy” and creamy, you can serve it with a dollop of sour cream, too!
If you’re looking for easy recipes similar to this Tex-Mex Stovetop Macaroni and Cheese–check out Shrimp Fajitas (without the funky chemical “spices” or Pesto Pasta…for one! My Version of Noodle and Co.’s Pesto Cavatappi
