Cynthia Martinez Recipe

Southern Mexican Mac N Cheese Casserole

By Cynthia Martinez Devinesalvage

Recipe Rating:
 4 Ratings
about 6-8
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Cynthia's Story

I started off making Lynn Socko's Mac N Cheese and it turned into an inspiration to create a new dish. I hope y'all enjoy. My honey said I outdid myself this time

Blue Ribbon Recipe

Notes from the Test Kitchen:
The fiesta-infused chicken mix makes this already delicious mac & cheese even more flavorful. Terrific creativity... and terrific recipe!


1 box
rotini pasta
1/2 stick
Find more recipes at
1 1/2 c
3/4 stick
velvetta cheese large one
4 oz
philidelphia cream cheese
1/2 c
plain yogurt
jalapeno peppers
1/2 Tbsp
roasted minced garlic in olive oil
diced plum tomatoes
1 Tbsp
adobo powder
1/4 tsp
1/2 tsp
cayenne pepper (optional)
1 Tbsp
chili powder
1/2 tsp
onion powder
1 1/2 c
crushed tomatoes
pieces of left over fried chicken thighs, if you don't have this you can boil and debone some
2 Tbsp
olive oil

Directions Step-By-Step

Boil rotini pasta til aldente and set aside.
Melt butter in pan. Add milk to pan then diced velvetta and philly cream cheese and yogurt to pan. Stir constantly til melted and blended. Mix this with the pasta you have set aside then set this aside.
For the meat mixture. You want to put the olive oil in the pan and add the jalapenos, garlic and plum tomatoes and cook til tender. Then add all of the seasoning and deboned meat. Cook down for about 15 min to blend flavors.
When the meat mixture is finished put it in the bottom of a 9 x 13 dish to layer the bottom. Top with mac n' cheese mixture. Then spread the shredded cheese on top and stick in oven til cheese is melted on top. About 15-20 minutes

About this Recipe

Main Ingredient: Pasta
Regional Style: Mexican
Hashtags: #cheese, #Fried, #mac