Salsa Mac and Cheese (Creamy & Spicy)

Elevate your mac and cheese with this creamy & spicy Salsa Mac and Cheese tossed with salsa, and topped with crushed tortilla chips and lots of cheese. This dish is made with milk instead of cream, and it’s still creamy, cheesy, and melts in your mouth. Everyone will be singing your praises with this crowd favorite.

Mac and Cheese is my all-time favorite American comfort food. I fell in love with it when I moved to America at 9 years old. At the time, my family moved in with my maternal aunt and her family. She would make many pasta dishes, including the cheesiest mac and cheese, and it was the first time in my life I had pasta.

As I got older, I eventually started making the boxed mac and cheese for myself. Kraft mac and cheese! Remember those? I’ve come a long way since then so now sharing with you an adult version of mac and cheese.

This time of year, one of my favorite things to make is Mac and Cheese. With the cooler temperatures, a hot and comforting bowl of mac and cheese is exactly what I want, and need.

What is Salsa Mac and Cheese?

So what could be better than pasta tossed in a creamy and cheesy sauce? Well, I know one better thing, and that’s Salsa Mac and Cheese.

This dish is like your good ol’ Mac and Cheese, but elevated with salsa – store-bought salsa works just fine. My version of this baked pasta dish also uses whole milk instead of cream because you don’t need heavy cream.

Finish off your salsa mac and cheese with crushed tortilla chips and lots of freshly grated cheddar cheese. It’s so good and it’s always a huge hit!

Ingredients

• Pasta – For this recipe make sure you use medium shells or elbows. These are the best pasta shapes when making mac and cheese.
• Salsa – I love Whole Foods 365 Organic brand Salsa. For heat level, I recommend using mild or medium. Also, feel free your favorite store-bought red salsa – you’ll need 16 ounces total.
• Cheddar Cheese – I highly recommend using medium or sharp cheddar for the best flavor. I used sharp. Cheddar cheese is what makes mac and cheese so delicious. Also, DO NOT use pre-shredded packaged cheese, it does not melt well and has a higher chance of curdling. Believe me, I’ve done this to myself.
• Milk – I used whole milk, however reduced-fat 2% milk will also work. Do not use 1% or skim. Also, you do not need heavy cream.
• Tortilla Chips – You’ll need about 1/2 cup of corn tortilla chips. Crush them in a ziplock to top over your mac and cheese.
• Taco Seasoning – I love Trader Joe’s Taco Seasoning which is on the spicier side. I recommend using medium to hot taco seasoning in this recipe.

*See the recipe card below for full information on ingredients and quantities.*

Substitutions

• Whole Wheat Pasta (healthier) – Use whole-wheat shells or elbows for a healthier mac and cheese.
• Gluten-free – Use gluten-free pasta and flour in this recipe. The remainder ingredients are likely gluten-free, but double-check the salsa, chips, and taco seasoning.
• Vegan – Use nondairy milk and cheese. Also, use vegan butter. I haven’t tested this, but these are my recommendations.
• Cheddar Cheese – Feel free to use any cheese that melts well such as Gruyere cheese, Pepper Jack cheese, or Colby Jack cheese. Do not use pre-shredded cheese.
• Milk – If you don’t want to use whole milk, you may use reduced fat 2% milk. Don’t use low-fat or skim milk.
• Ground Meat – If you’d like to add meat, feel free to add ground beef, turkey, or chicken to this dish. Cook the ground meat in a separate pan with some oil and a tablespoon or two of taco seasoning. Add it after the cheese has been added – again, add a little bit at a time. I also recommend using about 1/2 a pound of meat, no more. Feel free to add more if you prefer.
• Tortilla Chips – Instead of crushed tortilla chips you may use bread crumbs or panko breadcrumbs.

How to make Salsa Mac and Cheese?

Step 1 – Prep

1. Start by heating a large pot of water for the pasta. (Image 1)

2. Add the uncooked pasta shells to the boiling water. Season with salt. Follow the package directions. (Image 2)

Step 2 – Preheat the Oven & Cook Mac and Cheese

1. Preheat oven to 350 degrees. Heat a Dutch castiron or large skillet (preferably any oven-friendly pan) on low-medium heat. Once hot, add butter. (Image 1)

2. Once the butter melts, add flour. (Image 2)

3. Use a whisk and mix for a minute so the mixture is smooth, there should not be any lumps. The flour needs to be cooked. (Image 3)

4. To avoid curdling, slowly add the milk and whisk at the same time. You don’t want to add the milk too fast else it will curdle. Whisk until well blended. Increase the heat to medium and allow the milk to heat up. This process will take about 10 minutes, keep stirring occasionally. (Image 4)

5. Once the milk is heated through and slightly thickens up, add black pepper, garlic powder, taco seasoning, and 1/4 a teaspoon of salt. Don’t go overboard on salt since the taco seasoning and cheese contain enough salt. Mix well. (Image 5)

6. Now add the salsa – a little bit at a time, especially if the salsa is cold. (Image 6)

7. Whisk the salsa in until the sauce is smooth. (Image 7)

8. Reduce heat to low. Add 1 1/2 cups of cheese – a little bit at a time to avoid curdling. Keep whisking in between. (Image 8)

9. Check on your pasta. Your pasta should be boiling and perfectly al dente. (Image 9)

10. Drain the pasta and rinse lightly with cold water. (Image 10)

11. Now slowly add the warm pasta to the salsa cheese sauce. Again, add a little bit at a time to avoid curdling. Stir in all the pasta well. Turn off the stove. (Image 11)

12. Top pasta with crushed tortilla chips. Use a Ziploc bag to smash the chips. (Image 12)

13. Now top with the remaining 2 cups of cheddar cheese. Place the baking dish in the center of the oven and bake uncovered for 25-30 minutes. You can bake for an extra 5 minutes if you need to. (Image 13)

14. Garnish with chopped scallions and cilantro. Serve after 5 minutes and enjoy hot! (Image 14)

Make Ahead Option

Save yourself some time and make the mac and cheese a day in advance. Assemble the dish (without baking) and cover the baking dish tightly with plastic wrap. The next day, leave the mac and cheese out about 30 minutes before baking. Bake before serving.

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