Mexican Macaroni Casserole Recipe

Name: Mexican Macaroni Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tablespoon Cooking Oil; 4 ounces, weight Mushrooms, Quartered; 1/2 whole Red Bell Pepper , Medium Dice; 1 bag Fresh Baby Spinach, A Bag Is 6 Ounces; 1/4 teaspoons Salt; 1/4 teaspoons Pepper; 1/2 teaspoons Garlic Powder; 2 Tablespoons Butter; 2 Tablespoons Flour; 1 cup Milk; 1- 1/2 cup Grated Cheese, Such As Cheddar, Swiss, Fontina; 8 ounces, weight Reduced Fat Velveeta Cheese, Cut Into Cubes; 1 can Rotel Diced Tomatoes And Green Chilies, A Can Is 10 Ounces (stewed Tomatoes Can Be Substituted); 3/4 boxes Penne Pasta, A Box Is 16 Ounces; 3 cups Cooked Chicken Shredded; 2 whole Scallions, Chopped; 1/2 cups Crushed Tortilla Chips

Servings: persons

1 Tablespoon Cooking Oil
4 ounces, weight Mushrooms, Quartered
1/2 whole Red Bell Pepper , Medium Dice
1 bag Fresh Baby Spinach, A Bag Is 6 Ounces
1/4 teaspoons Salt
1/4 teaspoons Pepper
1/2 teaspoons Garlic Powder
2 Tablespoons Butter
2 Tablespoons Flour
1 cup Milk
1- 1/2 cup Grated Cheese, Such As Cheddar, Swiss, Fontina
8 ounces, weight Reduced Fat Velveeta Cheese, Cut Into Cubes
1 can Rotel Diced Tomatoes And Green Chilies, A Can Is 10 Ounces (stewed Tomatoes Can Be Substituted)
3/4 boxes Penne Pasta, A Box Is 16 Ounces
3 cups Cooked Chicken Shredded
2 whole Scallions, Chopped
1/2 cups Crushed Tortilla Chips

1
1.
2
Preheat oven to 375 F. 2.
3
Heat the oil in a large skillet over medium high heat.
4
Add the mushrooms and bell pepper.
5
Saute until the veggies are soft, about 3 minutes.
6
3.
7
Add the spinach to the skillet and season with salt, pepper and garlic powder.
8
When all the spinach has wilted down, remove the pan from the heat.
9
Set to the side.
10
4.
11
Put a large pot of water on to boil for the pasta.
12
5.
13
Meanwhile, melt the butter over medium heat in a 3 quart sauce pan.
14
Then whisk the flour into the melted butter and cook, while whisking for about 3 minutes.
15
6.
16
Slowly whisk the milk into the flour butter mixture.
17
7.
18
When the milk is hot, whisk in the cheeses.
19
8.
20
When the cheeses have melted, stir the Rotel chilies and tomatoes into the sauce.
21
Remove the pan from the heat and set to the side.
22
9.
23
When the water comes to a boil, add a generous amount of salt and the pasta.
24
Cook the pasta for only 6 minutes.
25
Then drain the water off the pasta and keep the pasta in the pot.
26
10.
27
If your chicken is cold, then just heat it through (put it in the microwave for a minute or two, just until warmed).
28
11.
29
Stir the cooked veggies, cheese sauce, chicken and scallions into the pasta.
30
12.
31
Pour the pasta into about an 8 x 11 x 2 inch casserole dish, top with the crushed tortilla chips, and bake for 30 minutes.

878

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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 17 ingredients. The key ingredients include: 1 Tablespoon Cooking Oil, 4 ounces, weight Mushrooms, Quartered, 1/2 whole Red Bell Pepper , Medium Dice, 1 bag Fresh Baby Spinach, A Bag Is 6 Ounces, and more.

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

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mexican Macaroni Casserole

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions