Best 18 Mexican Macaroni Recipes

MEXICAN MACARONI AND CHEESE

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large saucepan, melt butter. Stir in flour until smooth. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat; stir in lime juice. Stir in 1-1/2 cups cheddar cheese and 1 cup pepper Jack cheese until melted. , Remove from the heat. Stir in the jalapeno, chili powder and salt. Drain macaroni; add to cheese sauce and toss to coat. , Transfer to a greased 8-in. square baking dish. Top with remaining cheeses; sprinkle with paprika. Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted.

MEXICAN MACARONI SALAD

Steps:

• For the salad: Cook the macaroni according to the package directions. Drain and set aside to cool.
• Heat an indoor grill and brush with oil. Cook the ears of corn, turning, until browned and cooked through. Cut the kernels off the cobs.
• Put the corn in a big bowl with the black beans, olives, tomatoes, green onions and red onions and toss to combine.
• For the dressing: In a separate bowl, whisk together the salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over the salad ingredients and fold together until everything is coated. Taste and adjust the seasoning.
• Serve chilled.

BAKED MEXICAN MACARONI AND CHEESE

Steps:

• Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
• In 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper and garlic; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
• Bake uncovered about 25 minutes or until bubbly.

PIONEER WOMAN MEXICAN MACARONI SALAD

Steps:

• Grill the corn on a grill pan, or just place it in a hot skillet to brown some of the kernels. Remove from pan, allow to cool slightly, then use a sharp knife to cut the kernels off the cob.
• Combine all the dressing ingredients in a bowl and stir until combined.
• Place the macaroni, corn, beans, olives, tomatoes, green onions, red onion, and cilantro (if using) in a large bowl.
• Pour 3/4 of the dressing over the top and gently toss until all the ingredients are coated. Add the final 1/4 of the dressing if you think it needs it.
• Cover and allow salad to chill for 2 hours. Garnish with cilantro, lime wedge, and any other extra ingredients you have.

LOW FAT MEXICAN MACARONI AND CHEESE

Steps:

• Boil water for the macaroni. Cook the noodles in the water until done, usually 7-9 minutes.
• While the noodles are cooking cube the cheese.
• When the noodles are done drain them and then return to the pan.
• Add the cubed cheese and taco seasoning. Stir well, until the cheese is melted.
• When melted, add the salsa and serve.

ONE - TWO - THREE - MEXICAN MACARONI SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse under cold running water, and drain.
• In a large bowl, combine the salsa, mayonnaise, green pepper, garlic powder, salt, black pepper, and olives; mix well. Pour pasta into mixture, and stir to coat thoroughly. Cover, and refrigerate at least one hour before serving.

MEXICAN MACARONI AND CHEESE

Steps:

• Prepare M&C dinner as directed.
• Brown meat, celery, green pepper and onion; cook until tender.
• Stir in corn, tomato sauce, chili powder, and pepper.
• Add M&C dinner; mix well.
• Heat through on top of stove or pour into 2 quart casserole; bake at 350F for 15 to 20 minutes.

MEXICAN INSPIRED NO-MAYO MACARONI AND CHEESE SALAD

Steps:

• Dressing -- In a small bowl, add the salsa, sour cream, lime juice and zest, cilantro, cumin, pinch of salt and pepper. Mix well and refrigerate. NOTE: I start out with 1/2 cup salsa, and 6 tablespoons of sour cream. You can always add more once you dress the salad.
• Pasta -- Simply cook in good salted water according to package directions.
• Vegetables -- In a large bowl, add the chopped green and red pepper, onion and scallions.
• Toss -- Once the past is done, drain and this is one time where I actually rinse my pasta under cold water. Drain well. Add to the bowl with the vegetables and add the dressing and the cheese. Toss well. You can add a bit more sour cream and salsa if necessary. Taste for seasoning and add any more salt and pepper if needed. And remember - this is not a creamy mayo type of salad. This is a healthier light version so there is not as much dressing.
• Serve -- ENJOY!

MEXICAN MACARONI SALAD

Steps:

• To cook the pasta, bring a large pot of water to a boil with salt and a little oil. Cook about 8 to 10 minutes or to al dente, drain well and spread on a sheet pan to cool. When almost dry lightly coat with olive oil. Then cover well till ready to toss salad.
• To make the dressing, place the oil, vinegar, garlic, salt and pepper in a jar. Cover and shake to mix well.
• Toss the pasta, Panela cheese, onion, cucumbers, tomatoes, capers, and oregano with the dressing until well coated. Chill.

MEXICAN MACARONI AND CHEESE (WEIGHT WATCHERS)

Steps:

• 1. Boil water for the macaroni. Cook the noodles in the water until done, usually 7-9 minutes
• 2. While the noodles are cooking cube the cheese
• 3. When the noodles are done drain them and....http://www.free-ww-recipes.com/mexican-mac-cheese.html

MEXICAN MACARONI SALAD {PIONEER WOMAN} RECIPE - (3.2/5)

Steps:

• FOR THE SALAD: Cook macaroni according to the package directions. Drain and set aside to cool. Heat an indoor grill and brush with oil. Cook ears of corn, turning, until browned and cooked through. Cut kernels off the cobs. Put corn in a big bowl with black beans, olives, tomatoes, green onions and red onions and toss to combine. FOR THE DRESSING: Whisk together salsa, sour cream, mayonnaise, cumin and salt and pepper to taste. Pour over salad ingredients and fold together until everything is coated. Taste and adjust the seasoning. Serve chilled.

MEXICAN MACARONI

Steps:

• Cook macaroni according to package directions; drain.
• Combine macaroni, tomatoes, and next 3 ingredients; stir in half of cheeses. Pour into a lightly greased 2-quart baking dish; top with remaining cheeses.
• Bake at 350° for 30 minutes.

MEXICAN MACARONI AND CHEESE

Steps:

• Prepare the mac and cheese according to the package directions.
• In the meantime, brown the ground beef and drain excess grease.
• Add the ground beef, taco seasoning and the v8 to the mac and cheese and serve.

CHEESY MEXIMAC (MEXICAN MACARONI & CHEESE)

Steps:

• Heat oven to 350*F. Coat an 11x7x2-inch baking pan with nonstick cooking spray. Bring large pot of lightly salted water to a boil. Add rotini and cook 5 minutes. Add scallions and cook an additional 2 minutes. Drain and set aside.
• In a medium-sized saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until smooth. Stir in salt and pepper; bring to a simmer. Cook, simmering 4 minutes. Remove from heat.
• Add half of the shredded cheese to milk mixture; whisk until smooth. Stir in corn, then combine in large bowl with pasta and scallions. Pour half into prepared dish; top with half of remaining cheese. Repeat, ending with cheese.
• Bake at 350*F for 25 minutes. Cool slightly before serving.

MEXICAN MACARONI AND CHEESE

Steps:

• Cook and drain pasta as directed on package.
• Stir remaining ingredients into pasta. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is hot.

BAKED MEXICAN MACARONI AND CHEESE

Steps:

• Heat oven to 375°F. Cook and drain pasta as directed on package; set aside.
• In 3-quart saucepan, melt butter over medium heat. Add onion, mustard, salt, pepper and garlic; cook 5 to 7 minutes, stirring occasionally, until onion is tender. Stir in flour. Cook over medium-low heat, stirring constantly, until mixture is bubbly. Remove from heat.
• Stir in yogurt, stirring constantly. Gently stir in cheeses; stir in pasta. Pour into ungreased 2-quart casserole. Sprinkle with bread crumbs.
• Bake uncovered about 25 minutes or until bubbly.

MEXICAN MACARONI AND CHEESE

Steps:

• Cook and drain pasta as directed on package.
• Stir remaining ingredients into pasta. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is hot.

MEXICAN MACARONI AND BEEF

Steps:

• Cook macaroni according to package directions.
• Lightly brown beef in skillet; add onion and cook until tender.
• Stir in chili con carne, cottage cheese, corn chips, salt, chili powder and macaroni.
• Spoon into a buttered 12 x 7 1/2 x 2-inch baking dish.
• Sprinkle with bread crumbs and bake at 350 for 30 minutes.