Mexican Mac and Cheese is a bold, comforting twist on a classic favorite. By blending creamy, cheesy pasta with savory pork sausage, green chiles, and vibrant salsa verde, this dish brings together the best of comfort food and Tex-Mex flavors. It’s rich without being heavy, flavorful without being complicated, and perfect for weeknight dinners when you want something satisfying but easy to prepare.
Why You’ll Love This Recipe
There are plenty of reasons this Mexican Mac and Cheese deserves a spot in your regular meal rotation. First, it’s incredibly easy to make. With simple steps and readily available ingredients, you can have a restaurant-worthy dish on the table in under an hour.
The flavors are another standout. The combination of taco seasoning, green chiles, and salsa verde adds depth and warmth without overpowering the creamy cheese sauce. Pork sausage brings richness and savory balance, while the pasta holds everything together in every bite.
Ingredients You’ll Need
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound dry rigatoni pasta – The sturdy shape holds onto the sauce and cheese beautifully.
- 1 tablespoon olive oil – Used for sautéing the sausage and onion.
- 16 ounces pork sausage (bulk or casings removed) – Adds savory depth and richness.
- ½ onion, chopped – Brings sweetness and aroma to the dish.
- 1 ounce taco seasoning (1 envelope) – Provides classic Mexican-inspired spice and warmth.
- 4.5 ounces chopped green chiles, undrained (1 can) – Adds mild heat and flavor.
- 16 ounces salsa verde – Creates tangy brightness and moisture for the sauce.
- 16 ounces shredded Mexican blend cheese (2 bags) – Melts smoothly and delivers bold cheesy flavor.
- Diced cherry tomatoes (optional) – For a fresh, colorful garnish.
- Fresh cilantro (optional) – Adds brightness and freshness before serving.
Let’s Get Started
– Begin by bringing a large pot of salted water to a boil. Cook the rigatoni according to package instructions until al dente. Drain and set aside.
– While the pasta cooks, heat olive oil in a large skillet or deep sauté pan over medium heat. Add the pork sausage and cook, breaking it apart with a spoon, until browned and fully cooked. This should take about 6–8 minutes.
– Add the chopped onion to the skillet and cook for another 3–4 minutes until softened and fragrant. Stir in the taco seasoning, ensuring the sausage and onion are evenly coated. The spices will bloom slightly, enhancing their flavor.
– Next, add the chopped green chiles and salsa verde. Stir well and reduce the heat to medium-low. Allow the mixture to simmer for about 5 minutes so the flavors can meld together.
– Gradually add the shredded Mexican blend cheese, stirring constantly until fully melted and smooth. Once the cheese sauce is creamy and cohesive, add the cooked rigatoni. Gently fold the pasta into the sauce until evenly coated.
– Taste and adjust seasoning if needed. Remove from heat and allow the mac and cheese to rest for a few minutes before serving. Garnish with diced cherry tomatoes and fresh cilantro if desired.
Servings and Pairing Variations
This Mexican Mac and Cheese is filling enough to stand on its own, but it pairs well with lighter sides. Serve it alongside a simple green salad, roasted vegetables, or steamed corn for balance.
You can also customize the protein. Ground beef, chicken sausage, or even shredded rotisserie chicken work well. For a vegetarian option, substitute black beans or sautéed mushrooms for the sausage.
If you enjoy extra heat, add jalapeños, hot salsa verde, or a dash of cayenne pepper. For a creamier texture, a splash of heavy cream or milk can be stirred in before adding the cheese.
Storage Tips
Allow leftovers to cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days.
To reheat, warm gently on the stovetop or in the microwave, adding a splash of milk or broth to loosen the sauce if needed. Stir frequently to maintain a smooth, creamy texture.
Freezing is possible, but the texture may change slightly due to the cheese sauce. If freezing, store in freezer-safe containers for up to 2 months and thaw overnight in the refrigerator before reheating.
FAQs
Can I make Mexican Mac and Cheese ahead of time?
Yes, you can prepare it up to one day in advance. Store it covered in the refrigerator and reheat gently before serving.
What pasta works best for this recipe?
Rigatoni is ideal because it holds the sauce well, but penne or rotini are good alternatives.
Can I use a different cheese blend?
Absolutely. Cheddar, Monterey Jack, or a combination of both will work well.
Is this recipe very spicy?
The heat level is mild to moderate. You can adjust the spice by choosing mild or hot salsa verde and taco seasoning.
Final Thoughts
Mexican Mac and Cheese is a comforting, crowd-pleasing dish that blends familiar flavors with a bold twist. It’s easy to prepare, endlessly customizable, and perfect for both casual meals and special occasions. With creamy cheese, savory sausage, and vibrant Mexican-inspired ingredients, this recipe delivers warmth and satisfaction in every bite.
Print
Mexican Mac and Cheese
- Total Time: 40 minutes
- Yield: 6 servings
Description
Creamy Mexican Mac and Cheese made with savory sausage, green chiles, salsa verde, and melty cheese. A comforting pasta dish with bold, balanced flavors that comes together easily.
Ingredients
- 1 pound dry rigatoni pasta
- 1 tablespoon olive oil
- 16 ounces pork sausage (bulk or casings removed)
- ½ onion, chopped
- 1 ounce taco seasoning (1 packet)
- 4.5 ounces chopped green chiles, undrained
- 16 ounces salsa verde
- 16 ounces shredded Mexican blend cheese
- Diced cherry tomatoes, optional (for garnish)
- Fresh cilantro, optional (for garnish)
Instructions
- Cook rigatoni in salted boiling water until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Cook sausage until browned, breaking it apart as it cooks.
- Add chopped onion and cook until softened, about 3–4 minutes.
- Stir in taco seasoning, green chiles, and salsa verde. Simmer for 5 minutes.
- Reduce heat and add shredded cheese gradually, stirring until smooth and creamy.
- Fold in cooked pasta until evenly coated.
- Remove from heat and garnish with tomatoes and cilantro if desired.
Notes
- Swap pork sausage for ground beef or chicken if preferred.
- Add jalapeños or hot salsa verde for extra heat.
- Stir in a splash of milk if the sauce thickens too much while reheating.
- Prep Time: 15 minutes
- Cook Time: 25 minutes