Mexican Mac and Cheese Recipe

Name: Mexican Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups whipping cream; 1 1/2 cups half and half; 1/2 pound asadero-style cheese, shredded; 1/2 pound Manchego cheese, shredded; 1 teaspoon celery seeds; 1/4 teaspoon cayenne pepper; 3 large egg yolks; 1 pound elbow macaroni, cooked; 1/2 cup grated Cotija; 1/2 cup bread crumbs; Chopped fresh parsley

Servings: persons

1
Preheat oven to 400 degrees F. Combine cream, half and half, asadero-style and Manchego cheese in heavy medium saucepan.
2
Stir over low heat until cheese melts.
3
Remove from heat.
4
Add celery seeds and cayenne pepper.
5
Season sauce with salt and pepper.
6
Beat yolks in large bowl to blend.
7
Gradually whisk in sauce.
8
Add macaroni and stir to blend.
9
Butter 4 quart baking dish.
10
Pour macaroni and sauce into dish.
11
Mix Cotija cheese and bread crumbs in small bowl.
12
Sprinkle evenly over macaroni.
13
Bake until sauce is bubbling and top is beginning to brown, about 25 minutes.

988

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 1/2 cups whipping cream, 1 1/2 cups half and half, 1/2 pound asadero-style cheese, shredded, 1/2 pound Manchego cheese, shredded, and more.

Yes, Mexican Mac and Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Mexican Mac and Cheese

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions