Mexican Mac & Cheese

Sometimes I struggle to figure out a side dish – I just draw a blank! This is a delicious twist on plain macaroni and cheese (and far better than the boxed kind) that you can make quickly and everyone will think you worked hard on it!!


8 ounces uncooked elbow macaroni
5 ounces light processed cheese (Light Velveeta)
1 teaspoon taco seasoning
1/2 cup salsa


Preheat oven to 350 degrees Fahrenheit.

Grease a 2 quart baking dish (or an 8 x 8 pan works well)

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.

Pour into baking dish and bake 20-25 minutes until browned and bubbly. You can also skip baking it if you want it super creamy and just put it under the broiler to brown the top (keep an eye on it) and then serve!


Nutrition Facts
Servings 4.0
Amount Per Serving
Calories 291
Total Fat 4 g
Cholesterol 9 mg
Sodium 615 mg
Potassium 175 mg
Total Carbohydrate 47 g
Protein 13 g
Vitamin A 1 %
Vitamin C 0 %
Calcium 30 %
Iron 10 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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