I am almost embarrassed to share this recipe with you…almost. This recipe for Mexican Macaroni and Cheese is so simple and easy that it might be one of the first recipes you decided to teach the budding cook in your life to make.
We love pasta at out house. We also happen to love cheese. In fact, when I married Jungle Jim he was stunned at how much my family loves cheese – it’s in nearly every recipe I knew how to make. And no matter what your skill level in the kitchen, this dish always turns out great.
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Mexican Macaroni and Cheese Recipe
Mexican Macaroni and Cheese
- 1 pound elbow macaroni
- 1 poud Velveeta cheese cubed
- 1 can Rotel diced tomatoes and green chilis
- 1 cup milk
Bring water to a boil and cook macaroni according to directions.
When macaroni is at desired tenderness, drain water. Do NOT rinse macaroni in cold water.
Put hot macaroni back in pot and add cubed cheese. Stir to begin melting cheese in the hot macaroni then add milk and heat over very low heat. Stir continuously to prevent sticking.
When cheese is melted through add Rotel and mix thoroughly.
I frequently double this recipe. My family loves mac and cheese and I like to cook once and have some leftovers for the next meal. I sometimes add an additional can of diced green chilis (not Rotel) to the mixture to turn up the “oomph” factor. If you tend to like your food with a little more heat, Hatch green chilies or even diced jalapenos would be a good addition.
This is generally the side dish when I serve Dutch Meatloaf, which is another family favorite. I’d love it if you’d pin this – and any of my other recipes – to your Pinterest board to share with your friends. And be sure to check out 8 Must Have Kitchen Items. These are the things that I absolutely must have in order to be a happy cook.
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Is there a dish that your family loves that’s so easy you’re almost embarrassed to share it?