Photo: Alexander Maasch
Tex-Mex Macaroni and Cheese Recipe
13 ingredients
1 hr 25 min
6 to 8 servings
openrecipes
This macaroni and cheese recipe combines Mexican chorizo and green chiles or jalapeños with a creamy cheddar and Monterey Jack sauce.
Estimated Nutrition (whole recipe, rough)
1347
Calories
48g
Protein
45g
Fat
186g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pasta | 1 cup cooked (140g) | 220 |
| Milk | 1 cup (244ml) whole | 149 |
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 ounces corn tortilla chips
- 1 pound small or medium pasta shells
- 5 tablespoons unsalted butter
- 12 ounces fresh Mexican chorizo , casings removed
- 1/2 medium yellow onion , small dice
- 1/3 cup all-purpose flour
- 1 tablespoon plus 1 teaspoon kosher salt , plus more as needed
- 2 teaspoons Dijon mustard
- 1/4 teaspoon cayenne pepper
- 5 cups whole milk
- 8 ounces shredded sharp cheddar cheese (about 2 cups)
- 8 ounces shredded Monterey Jack cheese (about 2 cups)
- 2 (4-ounce) cans chopped pickled jalapeños or green chiles, drained (about 1 cup)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes