Street FoodMediumFree

Mexican Mac and Cheese

Name: Mexican Mac and Cheese
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 Jalapeño chilli; 0.5 tsp Cumin; 1 tsp Salt; 200 g Mexican chorizo; 150 g Oaxaca cheese; 3 tbsp Butter; 3 tbsp Plain flour; 2 Poblano chillies; 400 g Macaroni; 200 g Cheddar cheese; 500 ml Whole milk

55 min (20 prep + 35 cook) Medium 6 servings Tex-Mex

Edmond Bojalil

Recetas Mexas

Published: 25 Mar 2026 · Updated: 30 Mar 2026

Macaroni with cheese sauce, roasted poblano chilli and chorizo.

About this recipe

Macaroni in a melted cheese sauce with roasted poblano chilli, jalapeño and Mexican chorizo. The Tex-Mex version of the most beloved comfort food, elevated with authentic Mexican flavours and a spiced breadcrumb topping.

History & Origin

Mexican Mac and Cheese is perhaps the dish that best illustrates the playful, innovative spirit of Tex-Mex cookery: it takes America's best-loved comfort food and completely transforms it with Mexican flavours. Macaroni cheese has a long American history, documented since the 19th century, but it was in the border context of Texas and New Mexico that creative cooks began experimenting: first adding jalapeños, then roasted poblano chilli, then chorizo. The result is a dish that is neither the classic American mac and cheese nor a traditional Mexican stew, but something entirely new and authentically frontier. The key to Mexican Mac and Cheese lies in the sauce: a blend of cheeses that respects American tradition (cheddar, Monterrey Jack) but incorporates Mexican cheeses (Oaxaca, cotija) and is perfumed with roasted poblano chilli, which adds gentle smokiness and depth without excessive heat. The Mexican chorizo - quite different from Spanish chorizo, spicier and with a looser texture - adds fat, vibrant red colour and the unmistakable character of Mexican cookery. Today this dish appears on gourmet Tex-Mex restaurant menus, fusion food trucks and home kitchens on both sides of the border.

Estimated cost

£11.20

Total cost

£1.87

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

420

Calories

16g

Protein

40g

Carbohydrates

22g

Fat

Fibre

850mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Char the poblano chillies directly over the gas flame or under the grill until the skin is completely blackened all over. Place in a sealed bag for 10 minutes, then peel under running water, deseed and cut into small cubes.
2
Cook the macaroni in well-salted boiling water for 2 minutes less than stated on the packet (it will be al dente). Drain, reserving 1 cup of the cooking water.
3
In the same saucepan, fry the crumbled chorizo until golden and crispy. Remove and set aside, leaving the fat in the pan. If the chorizo releases too much fat, remove the excess leaving only 2 tablespoons.
4
In the chorizo fat, cook the butter with the flour for 1 minute. Add the milk gradually, whisking constantly to make a smooth, thick béchamel.
5
Add the cheddar and Oaxaca cheese in pieces, stirring until completely melted. Fold in the chopped jalapeño, the roasted poblano and the chorizo. Season with salt, pepper and cumin.
6
Mix the macaroni into the cheese sauce. If it is too thick, add some of the reserved pasta water. Serve immediately or transfer to a baking dish, top with breadcrumbs mixed with butter and bake at 200°C for 15 minutes.