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One-Pot Mexican Macaroni and Cheese recipe

One-Pot Mexican Macaroni and Cheese.

An old favorite, macaroni and cheese takeson a new role with the additon of zesty jalapeños teamedwith shredded Monterey Jack cheese. The pasta doesn’t need drainingin this one-pot recipe, which saves on dishes! All you need area Caesar salad and your favorite beverage to complete the meal.

Recipe: One-Pot Mexican Macaroniand Cheese

3 cups dry rotelle or wagonwheel pasta(8 ounces)
3 cups water
1 cup NESTL ® CARNATION® Evaporated Milk
1 small red bell pepper, chopped
4 green onions, chopped
1/4 cup sliced ripe olives
1 tablespoon diced jalapeños
1 cup shredded Monterey Jack cheese

  • Boil pasta and water in large saucepan,stirring frequently, for 8 to 10 minutes or until pasta is tenderand water is almost gone. Add evaporated milk, bell pepper, greenonions, olives and jalapeños; bring to a boil.
  • Redue heat to medium; cook, stirring frequently,until sauce has thickened slightly. Add cheese; stir until cheeseis melted and sauce is thickened. Season with salt.

    Makes 4 servings.

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Recipe: Mexican Mac & Cheese

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  • Comments

    1 Comment


    Julia, as noted to another reader above, you can definitely add the pasta to the skillet by following the original recipe, making it a true one pot meal. I personally like to cook it separately so I don t have to add too much excess liquid to the skillet. I m vegan and was wondering if this delicious sounding recipe could be made just skipping the meat altogether? If not, I could use boca burger pieces. And vegan cheese, of course. Thanks

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