Southern Mexican Mac N Cheese Casserole

Cynthia Martinez


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

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


★★★★★ 4 votes

about 6-8
45 Min
20 Min
Stove Top


Add to Grocery List

  • 1 box
    rotini pasta
  • 1/2 stick
  • 1 1/2 c
  • 3/4 stick
    velvetta cheese large one
  • 4 oz
    philidelphia cream cheese
  • 1/2 c
    plain yogurt

  • 2
    jalapeno peppers
  • 1/2 Tbsp
    roasted minced garlic in olive oil
  • 5
    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
  • 5
    pieces of left over fried chicken thighs, if you don't have this you can boil and debone some
  • 2 Tbsp
    olive oil

How to Make Southern Mexican Mac N Cheese Casserole


  1. Boil rotini pasta til aldente and set aside.
  2. 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.
  3. 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.
  4. 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

Printable Recipe Card

About Southern Mexican Mac N Cheese Casserole

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

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