Mexi Mac and Cheese
Try this Mexi Mac and Cheese recipe, or contribute your own.
Try this Mexi Mac and Cheese recipe, or contribute your own.
- salt & pepper to taste
- 1 cup milk
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1 pound lean ground turkey
- 1 pound large elbow macaroni
- 1 cup chopped bell pepper (red green and/or yellow)
- 1/2 cup chopped red or white onion
- 1 (10 ounce) can chopped tomatoes with green chiles (i used rotel)
- 1 (1 ounce) packet taco seasoning mix
- 1 (10 ounce) can red enchilada sauce
- 2-1/2 cups shredded mexi-blend cheese
- Carbohydrate 2.96112749933305 g
- Cholesterol 44.334422234645 mg
- Fat 7.16566922799108 g
- Fiber 0 g
- Protein 8.71664153086363 g
- Saturated Fat 2.97235183352343 g
- Serving Size 1 1 Serving (120g)
- Sodium 84.0916327951273 mg
- Sugar 2.96112749933305 g
- Trans Fat 0.673741806849701 g
- Calories 113 calories
Step-by-step
- If baking, preheat oven to 450°F. Spray a 9x13-inch baking dish with non-stick cooking spray and set aside.
- In a large pot, cook the macaroni to al dente according to package directions and drain. Return to large pot.
- Heat the olive oil over medium-high heat in a large skillet. Add the chopped bell pepper and onion and cook until onions become translucent.
- Stir in can of tomatoes with green chiles. Saute for another 3 minutes. Add pepper mixture to pot with cooked macaroni.
- Add the ground turkey to the hot skillet and break up the meat with a spoon. Cook until meat is cooked all the way through, 4-5 minutes.
- Drain grease off meat, if necessary, and return to skillet. Add taco seasoning mix and stir until turkey is completely coated in seasoning.
- Add cooked turkey to pot with cooked macaroni and pepper mixture.
- Pour enchilada sauce over everything in the pot and stir gently to coat.
- Add butter to hot skillet. Once butter is melted, whisk in flour until a thick mixture forms.
- Turn heat to medium low and add milk, whisking constantly until mixture starts to thicken.
- Add 2 cups cheese and stir until cheese is melted. Season cheese sauce with salt and pepper to taste.
- Pour cheese sauce over the macaroni mixture in the large pot.
- Serve immediately or transfer mixture to prepared baking dish. Sprinkle with remaining ½ cup shredded cheese.
- Bake in preheated oven for 10-15 minutes or until cheese is bubbling and starting to brown and crisp on top.
- Let set for about 5 minutes before serving.
Mexi Mac and Cheese: A Weeknight Wonder
Let's be honest, sometimes the simplest meals are the most satisfying. After a long day, wrestling with fussy kids, or battling deadlines at the office, the last thing I want is to spend hours slaving over a hot stove. That's where this Mexi Mac and Cheese recipe comes in. It's a quick, easy, and surprisingly delicious dish that's perfect for a weeknight dinner. And the best part? It's completely customizable!
I love the blend of creamy mac and cheese with the bold flavors of Mexico. The richness of the cheese sauce is beautifully balanced by the spiciness of the enchilada sauce and the savory notes of the ground turkey and taco seasoning. It's a flavor explosion in every bite, and I guarantee it'll become a family favorite in no time.
This recipe is so versatile. Feel free to experiment with different cheeses – pepper jack, Monterey Jack, or even a blend of your favorites would work wonderfully. If you’re not a fan of ground turkey, you can easily substitute ground beef or even shredded chicken. You can also adjust the spice level to your liking – add more or less enchilada sauce depending on your preference. And don't be afraid to get creative with the vegetables! Adding diced tomatoes, black beans, or corn would add another layer of flavor and texture.
One of my favorite things about this dish is how easily it can be adapted to different situations. A busy weeknight? Make it on the stovetop and serve immediately. Got a little extra time? Pop it in the oven for a bubbly, cheesy, and slightly crispy top. It's perfect for a casual family dinner, a potluck, or even a game-night snack.
Beyond the ease of preparation, this Mexi Mac and Cheese is also incredibly satisfying. The hearty macaroni, the flavorful meat, the tangy sauce – it's a complete meal in one bowl. No need for sides, this dish is substantial enough to stand on its own. It’s also a great way to sneak in some extra vegetables, especially if your kids are picky eaters. The bell peppers and onions add sweetness and color without overpowering the other flavors.
What really sets this recipe apart is the sense of comfort and familiarity it brings. It's a dish that evokes memories of cozy nights in, family gatherings, and simple pleasures. It's the kind of food that makes you feel good from the inside out. It's not just a meal, it's an experience.
So, the next time you're looking for a quick, easy, and delicious dinner that the whole family will love, give this Mexi Mac and Cheese a try. You won't be disappointed. I promise you’ll find yourself making it again and again.
I encourage you to share your own adaptations and variations in the comments below. What are your favorite additions or substitutions? What makes your mac and cheese unique? Let's build a community of mac and cheese lovers together! Let's celebrate the simple joys of delicious, home-cooked food.
Ingredients:
- salt & pepper to taste
- 1 cup milk
- 2 tablespoons butter
- 1 tablespoon olive oil
- 2 tablespoons flour
- 1 pound lean ground turkey
- 1 pound large elbow macaroni
- 1 cup chopped bell pepper (red green and/or yellow)
- 1/2 cup chopped red or white onion
- 1 (10 ounce) can chopped tomatoes with green chiles (i used rotel)
- 1 (1 ounce) packet taco seasoning mix
- 1 (10 ounce) can red enchilada sauce
- 2-1/2 cups shredded mexi-blend cheese
Enjoy!
