Best 3 Southwest Mac Cheese Recipes

Immerse yourself in the vibrant flavors of the Southwest with our tantalizing recipe for "Southwest Mac Cheese". This culinary fusion seamlessly blends the comforting classic of macaroni and cheese with the bold and spicy essence of Southwestern cuisine. Get ready to embark on a taste adventure that will transport your palate to the sun-kissed landscapes of the American Southwest.

Let's cook with our recipes!

SOUTHWEST MAC & CHEESE WITH OPTIONAL CHICKEN

Southwest Mac & Cheese with Optional Chicken image

A south-of-the-border twist on classic mac and cheese. Black beans, corn, mild green chilies (or hot, depending on your preference), chili powder, and optional chunks of chicken for the meat-eaters join up with an uber-creamy, cheesy pasta topped with a sprinkle of crushed tortilla chips. And then baked to perfection.

Provided by Kare for Kitchen Treaty

Time 55m

Number Of Ingredients 18

Ingredients

8 oz. 1/2 pound or about 1 3/4 cups macaroni or other medium tubular pasta (like pennette or penne)
2 cups shredded cheddar cheese
1 1/2 cups shredded monterey jack cheese
1/4 cup shredded Parmesan cheese
3 tablespoons butter
1/4 cup flour
3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
2 teaspoons chili powder
1/2 teaspoon dry mustard
1/4 teaspoon black pepper
1/8 teaspoon smoked paprika (plus more for sprinkling on top)
2 1/2 cups milk (I like 2% milk best, but whole works too)
1 cup frozen corn kernels
1 4- ounce can mild green chilies
1 15- ounce can black beans (drained and rinsed (or 2 cups cooked black beans))
1/3 cup crushed tortilla chips (about 3/4 cup whole)
1/2 pound boneless (skinless chicken breast, cooked and diced*)
1 pound boneless (skinless chicken breast, cooked and diced*)

Steps:

Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside.
Preheat the oven to 375 degrees Fahrenheit. Set out six individual, oven-safe ramekins or gratin dishes for individual servings, two 5"x8" baking dishes if you're cooking up one dish with meat and one without, or an 8"x8"/two-quart baking dish if cooking it all in one big batch.
In a medium bowl, toss together the cheddar, monterey jack, and Parmesan cheeses. Set aside.
Over medium heat, melt the butter. Add the flour, salt, dry mustard, chili powder, pepper, and 1/8 teaspoon smoked paprika. Stir constantly over medium heat for about three minutes.
Slowly whisk in the milk. Continuing over medium heat, whisk frequently for about 10 minutes, until the sauce thickens (as the sauce gets thicker, I recommend going from frequent stirs to constant stirs to help avoid burning).
Remove from heat, and stir in 2 cups of the cheese. Continue stirring until cheese is melted, then add the green chilies and corn. Stir until combined. Select your version from the options below to continue.

SOUTHWEST MAC AND CHEESE

Southwest Mac and Cheese image

Make and share this Southwest Mac and Cheese recipe from Food.com.

Provided by MamaRebe

Categories One Dish Meal

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 4

Ingredients

1 (8 ounce) package spicy sausage
1 (16 ounce) box velveeta macaroni shells and cheese
1 (8 ounce) can Rotel Tomatoes
1 zucchini

Steps:

Brown and strain the sausage.
Start the shells and cheese cooking as the box directs only use a cup more water.
Dice up the zucchini. I slice it thick with the skin on then quarter each slice.
When the water starts to boil add the shells and zucchini.
When the shells are tender drain the pot.
Open and drain the can of rotel.
Add all ingredients in to the pot adding the cheese package. ( I add a handful of my fav shredded cheese and 1/3 cup milk in addition to the packet.
Salt and pepper to taste :).

Nutrition Facts : Calories 213, Fat 18, SaturatedFat 6.4, Cholesterol 43.1, Sodium 645.8, Carbohydrate 4, Fiber 0.5, Sugar 1.2, Protein 9.1

SOUTHWEST MAC & CHEESE

Southwest Mac & Cheese image

A rich, warm comfort food that kids and grandchildren love.

Provided by Debbie Gurley

Categories Pasta Sides

Time 35m

Number Of Ingredients 11

Ingredients

4 c cooked macaroni
1/2 finely diced red onion
1/2 c diced red bell pepper
1 finely diced jalapeno
1 can(s) 4 oz can chopped green chilies
2 1/2 c frozen corn
3 clove cloves garlic, chopped
1 c cream
1 c generous cup grated pepper jack cheese (i used half pepperjack and half mexican blend)
2 Tbsp butter or margarine
salt and pepper to taste

Steps:

1. Boil pasta until al dente. In a large skillet, add olive oil and saute garlic and vegetables over medium heat for a couple of minutes. Add in canned chilies and stir around, then turn off heat. Drain pasta and add it to skillet. Pour on cream, add cheese, then add salt and pepper to taste and stir gently. Can be topped with seasoned bread crumbs.

Tips:

When choosing cheese, a good rule of thumb is to use a combination of sharp and mild cheeses. This will give your mac and cheese a complex flavor with a good balance of sharpness and creaminess.
If you don't have any evaporated milk on hand, you can use regular milk instead. Just be sure to add a little extra butter or cheese to make up for the lack of creaminess.
If you want a more smoky flavor, you can use smoked paprika instead of regular paprika.
If you're using canned corn, be sure to drain it well before adding it to the mac and cheese.
If you don't have any green chiles on hand, you can use a teaspoon of chili powder instead.
If you want a spicier mac and cheese, you can add a pinch of cayenne pepper or a few dashes of hot sauce.
Top your mac and cheese with a sprinkle of chopped cilantro or green onions before serving.

Conclusion:

Southwest mac and cheese is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover chicken or ground beef, and it can also be made vegetarian by using black beans or tofu. No matter how you make it, southwest mac and cheese is sure to be a hit with your family and friends.