If you’re craving a comforting dish with a zesty twist, this Mexican Mac and Cheese Recipe is going to become your new go-to favorite. Imagine creamy, cheesy rigatoni perfectly seasoned with smoky pork sausage, bright green chiles, and tangy salsa verde, all baked until bubbly and golden. Each bite delivers a vibrant depth of flavor that makes traditional mac and cheese feel like it’s been given a fun, fiesta-inspired makeover. Whether you’re serving it for a casual weeknight or bringing something special to a gathering, this dish combines heartiness and spice in the most delicious way.
Ingredients You’ll Need
These ingredients are wonderfully simple but each plays a crucial role in creating the perfect balance of flavors, textures, and colors in your Mexican Mac and Cheese Recipe. From the pasta that holds everything together to the spices that pack a punch, each item is there to delight your taste buds.
- 1 pound dry rigatoni pasta: Holds up great when baked and provides just the right bite for creamy, cheesy goodness.
- 1 tablespoon olive oil: Helps to brown the sausage and soften onions, building that savory foundation.
- 16 ounces pork sausage: Adds savory, juicy richness and a subtle smoky note.
- ½ onion, chopped: Brings sweetness and depth that balances the spicy elements.
- 1 ounce taco seasoning (1 envelope): Infuses the dish with classic Mexican spices that make every bite lively.
- 4.5 ounces chopped green chiles: Offers just the right amount of heat and that signature southwestern flavor.
- 16 ounces salsa verde: Adds tart, tangy brightness and moisture to keep the dish from feeling heavy.
- 16 ounces shredded Mexican blend cheese: Melts into creamy layers that coat the pasta and sausage perfectly.
- Diced cherry tomatoes (for garnish): Adds a fresh, juicy burst of color and flavor on top.
- Fresh cilantro (for garnish): Provides herbal brightness that lifts the whole dish.
How to Make Mexican Mac and Cheese Recipe
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 350°F (175°C) to get everything ready for baking. Meanwhile, grab a 9×13-inch baking dish and give it a good spray with nonstick spray or line it with foil for easy cleanup. This simple prep sets you up perfectly for layering your mac and cheese without a hitch.
Step 2: Cook the Pasta Al Dente
Boil the rigatoni in salted water according to the package directions until it’s just tender but with a bit of bite remaining. This al dente texture prevents your pasta from turning mushy after baking, making every forkful that much more satisfying. Once done, drain thoroughly and set it aside while you move on to the flavor-packed sausage.
Step 3: Brown the Sausage and Onions
Heat olive oil in a large skillet over medium-high heat, then add the pork sausage and chopped onion. Use a spatula to break the sausage into small pieces and cook until the meat is nicely browned and the onions have softened and become translucent. This step is key to developing rich, savory flavor that will anchor your dish beautifully.
Step 4: Spice It Up with Taco Seasoning and Green Chiles
Once your sausage is almost cooked through, sprinkle in the taco seasoning and add the chopped green chiles along with their juices. Allow everything to cook together for 1-2 minutes, giving the spices and chiles time to infuse the meat with that unmistakable Mexican flair.
Step 5: Stir in the Salsa Verde
Take the skillet off the heat and mix in the salsa verde, stirring until the sausage mixture is evenly coated and fragrant. This layer of tangy, fresh flavor will brighten and balance the richness of the sausage and cheese as the dish bakes.
Step 6: Assemble and Layer
Combine the cooked rigatoni pasta with half of the sausage mixture and spread it evenly into your prepared baking dish. Sprinkle half (8 ounces) of the shredded Mexican blend cheese over this first layer. Repeat with the remaining pasta mixture and top with the rest of the cheese. This layering ensures gooey pockets of cheese throughout and a golden crust on top once baked.
Step 7: Bake Until Bubbly and Golden
Pop the dish into your preheated oven and bake for 30-35 minutes. You’ll know it’s ready when the cheese is melted completely and bubbling with a slight golden crust. The aroma will begin to pull you toward the kitchen long before it’s finished baking.
How to Serve Mexican Mac and Cheese Recipe
Garnishes
Top your cheesy casserole with fresh diced cherry tomatoes and bright cilantro just before serving. The tomatoes add a juicy pop and cheerful color that contrast beautifully with the rich, cheesy base. The fresh cilantro gives each bite an herbal lift that complements the warming spices.
Side Dishes
This Mexican Mac and Cheese Recipe pairs beautifully with light, fresh sides to balance its rich flavors. Consider serving alongside a crisp green salad with lime vinaigrette, charred corn on the cob, or even a simple avocado and black bean salad to keep things vibrant and fresh.
Creative Ways to Present
For gatherings, you can serve this dish in individual oven-safe ramekins or mini cast iron skillets to create personalized portions that look as inviting as they taste. Alternatively, sprinkle extra cheese and chiles on top right before baking to make the presentation even more spectacular.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your leftovers tightly with plastic wrap or transfer to an airtight container. Refrigerate for up to 3-4 days. This makes it convenient to enjoy the leftover magic without losing any of the dish’s incredible flavor or texture.
Freezing
You can freeze the baked mac and cheese in a freezer-safe container for up to 2 months. For best results, flash freeze the leftovers before sealing the container. This helps maintain the creaminess and prevents freezer burn.
Reheating
Reheat leftovers gently in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also use the microwave but cover the dish to retain moisture and prevent the pasta from drying out. Add a splash of milk or salsa verde if it seems a bit dry to keep the creamy texture intact.
FAQs
Can I use a different pasta instead of rigatoni?
Absolutely! While rigatoni holds the sauce beautifully, penne or shells can also work well thanks to their shape and size. Just be sure to cook until al dente to avoid mushiness after baking.
Is it possible to make this recipe vegetarian?
Yes, simply substitute the pork sausage with plant-based sausage or sautéed mushrooms and bell peppers. This will keep the bold flavors while making it vegetarian-friendly.
Can I make this dish spicier?
Definitely! Add extra green chiles, a pinch of cayenne, or some chopped jalapeños for more heat. The beauty of this Mexican Mac and Cheese Recipe is how adaptable it is to your preferred spice level.
What can I use if I don’t have salsa verde?
You can substitute with your favorite green salsa or a tomatillo sauce. If unavailable, a mild green enchilada sauce or even a salsa with a similar tangy profile works well.
How long does it take to make this recipe from start to finish?
This recipe takes about 55 minutes total, including prep, cooking, assembling, and baking. The hands-on time is quite manageable, making it a great option even on busier days.
Final Thoughts
There’s something truly special about this Mexican Mac and Cheese Recipe that combines the indulgence of classic comfort food with the vibrant, exciting flavors of Mexican cuisine. I can’t recommend it enough for anyone looking to shake up their mac and cheese game or impress friends and family with a dish that feels both nostalgic and adventurous. Give it a try and get ready to fall in love all over again with cheesy pasta that bursts with personality.
Print
Mexican Mac and Cheese Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
Description
This Mexican Mac and Cheese combines creamy, cheesy rigatoni pasta with flavorful pork sausage, green chiles, and salsa verde, creating a zesty and comforting dish perfect for a crowd. Baked until bubbling and topped with fresh tomatoes and cilantro, it’s a festive twist on a classic favorite.
Ingredients
Pasta
- 1 pound dry rigatoni pasta (1 box)
- 1 tablespoon olive oil
Meat and Aromatics
- 16 ounces pork sausage (bulk or casings removed)
- ½ onion, chopped
Seasonings and Sauces
- 1 ounce taco seasoning (1 envelope)
- 4.5 ounces chopped green chiles (1 can, undrained)
- 16 ounces salsa verde
Cheese and Garnish
- 16 ounces shredded Mexican blend cheese (2 bags)
- Diced cherry tomatoes, for garnish
- Fresh cilantro, for garnish
Instructions
- Prepare the Oven: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick spray or line it with foil for easier cleanup. Set aside.
- Cook the Pasta: Bring a large pot of salted water to a boil and cook rigatoni pasta until al dente according to package instructions. Drain thoroughly and set aside.
- Cook the Sausage and Aromatics: While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add pork sausage and chopped onion, breaking up the sausage as it cooks until browned and onions soften.
- Add Seasoning and Sauce: When sausage is nearly cooked through, stir in taco seasoning and the chopped green chiles with their juices. Cook for 1-2 minutes to blend flavors.
- Incorporate the Salsa: Remove skillet from heat and mix in salsa verde until fully combined, forming a flavorful base for the dish.
- Layer the Pasta and Cheese: In the prepared baking dish, add half of the cooked rigatoni combined with the sausage mixture. Sprinkle 8 ounces of shredded Mexican blend cheese evenly over the pasta. Add the remaining pasta mixture and top with the remaining 8 ounces of cheese.
- Bake and Garnish: Bake in the preheated oven for 30-35 minutes until cheese is melted and bubbling. Garnish with diced cherry tomatoes and fresh cilantro before serving.
Notes
- For a spicier kick, add extra chopped green chiles or a pinch of cayenne pepper.
- Use gluten-free pasta to make this recipe gluten-free.
- Make ahead by assembling the dish and refrigerating before baking; add extra baking time if cold from the fridge.
- Leftovers can be reheated in the oven or microwave and taste great the next day.
