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April 15, 2013 39 Comments

Crunchy Tortilla Salsa Mac and Cheese (lightened up, whole wheat, gluten-free option)

Crunchy Tortilla Salsa Mac and Cheese recipe with step by step photos. All American comfort food packed with Mexican flavors!
Crunchy Tortilla Salsa Mac and Cheese

On Thanksgiving, you just gotta have mac and cheese as one of your sides. This cheesy Mexican Mac and Cheese dish is packed with those spicy Mexican flavors. I made this dish with 2% reduced-fat milk instead of cream, half n half, or whole milk. Yes, it’s still creamy. I finished this dish with crunchy tortilla on top instead of using breadcrumbs. It’s so good! Hope this makes your Thanksgiving menu.
Crunchy Tortilla Salsa Mac and Cheese

crunchy tortilla salsa mac and cheese recipe is:

Creamy
Rich & Creamy
Indulgent
Lightened Up
American Mexican fusion
Whole-Wheat
Gluten-Free option (use GF pasta)
Perfect Thanksgiving Side
Classic Mac and Cheese with a Twist
Crunchy Tortilla Salsa Mac and Cheese

How to make crunchy tortilla salsa mac and cheese recipe step by step?

1. Start by heating a pot of water for the pasta.
2. Preheat the oven to 350 degrees.

3. Heat a pot on low heat and add 2 tbsp of butter.
4. Once melted, add flour.
5. Whisk for about 2 minutes until the flour is cooked.
6. 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.
Crunchy Tortilla Salsa Mac and Cheese

7. In the meantime, grate some cheese, roughly 3 cups. I just used my food processor to save time.
8. Once the milk is heated thru (not boiling) and little bubbles form above, add the spices… salt, black pepper, garlic powder, and taco seasoning (Trader Joe’s).
9. Whisk and this is what you should have. 
10. Add cheese. Lower heat to very low. Whisk.
Crunchy Tortilla Salsa Mac and Cheese

11. Check on the pasta water which should be boiling.  Season with salt to flavor the pasta.  Add the pasta. 
12. Back to the sauce, SLOWLY add a jar of salsa. Whisk at the same time to avoid curdling.
13. Whisk. Reduce the heat to very low.
Crunchy Tortilla Salsa Mac and Cheese

14. Grab a handful of tortilla chips and put them in a Ziploc bag. 
15. Crush the chips using your hands.

16. Check on the pasta.  Once it is cooked thru, drain it.
17. Add the pasta to the sauce. 
18. Mix well.  Turn off the stove.

19. Transfer to a baking dish that has been buttered.
20. Top with crushed tortilla chips.
21. Top with the remaining 2 cups of cheese. 
22. Bake for 30 minutes, 35 max.
23. Out of the oven. Enjoy!

Enjoy HOT!


Print Pin

Crunchy Tortilla Salsa Mac and Cheese

Crunchy Tortilla Salsa Mac and Cheese is all American comfort food packed with Mexican flavors!


Course Main Course
Cuisine American, Italian Inspired
Keyword Mac and Cheese, Pasta
DietVegetarian, Lightened Up, Whole-Wheat, Gluten-Free option
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6 servings
Calories 623kcal
Author Nisha


Ingredients

  • 1 pound whole-wheat medium shells
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose white flour
  • 2 1/2 cups organic 2% reduced-fat milk
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 tbsp taco seasoning I love Trader Joe's brand
  • 3 cups medium cheddar cheese, grated 1 cup for the sauce + 2 cups for the top
  • 1 (16 ounce jar) medium salsa I love organic Whole Foods brand
  • 1 handful lightly salted tortilla chips crushed in a ziploc bag

Instructions

  • Start by heating a pot of water for the pasta.
  • Preheat the oven to 350 degrees.
  • Heat a pot on low heat and add 2 tbsp of butter.
  • Once melted, add flour.
  • Whisk for about 2 minute until the flour is cooked.
  • Add milk.  Whisk until well blended.  Increase the heat to medium and allow the milk to heat up.
  • In the meantime, grate some cheese, roughly 3 cups.  I just used my food processor to save time.
  • Once the milk is heated thru and little bubbles form above, add the spices… salt, black pepper, garlic powder, and taco seasoning.
  • Whisk and this is what you should have.
  • Add cheese.  Whisk.
  • Check on the pasta water which should be boiling.  Season with salt to flavor the pasta.  Add the pasta.
  • Back to the sauce, add a jar of salsa.
  • Whisk.  Reduce the heat to very low.
  • Grab a handful of tortilla chips and put them in a Ziploc bag.
  • Crush the chips using your hands.
  • Check on the pasta. Once it is cooked thru, drain it.
  • Add the pasta to the sauce.
  • Mix well. Turn off the stove.
  • Transfer to a baking dish that has been buttered.
  • Top with crushed tortilla chips.
  • Top with the remaining 2 cups of cheese.
  • Bake for 30 minutes, 35 max.
  • Out of the oven. Enjoy!

Nutrition Facts
Crunchy Tortilla Salsa Mac and Cheese
Amount Per Serving
Calories 623 Calories from Fat 261
% Daily Value*
Fat 29g45%
Saturated Fat 16g100%
Cholesterol 77mg26%
Sodium 913mg40%
Potassium 222mg6%
Carbohydrates 62g21%
Fiber 6g25%
Sugar 7g8%
Protein 28g56%
Vitamin A 876IU18%
Vitamin C 1mg1%
Calcium 542mg54%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking! I love seeing your creations!

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Filed Under: 10 Ingredients or less, American, Cheese, Christmas, Gluten-Free, Main Course, Mexican, Milk, Pasta, Salsa, Thanksgiving, Tortilla Chips, Vegetarian, Whole Wheat Tagged With: Recipes

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Reader Interactions

Comments

  1. Kiran @ KiranTarun.com says

    April 15, 2013 at 4:56 am

    Girl. All the cheese. Oh.

    Reply
  2. Akila says

    April 15, 2013 at 4:57 am

    Yummy salsa.. Will try out def…
    Event: Dish name starts with S till May 30th and a giveaway

    Reply
  3. diaryofanindianmum says

    April 15, 2013 at 9:08 am

    I never understood this tax day thing in US. Thankfully we don't have this in UK! Although there have been times when I have had to sit and go through my paychecks and fill out forms to get tax refunds which have always been helpful! Salsa mac and cheese need to be made in home soon! Funnily enough I made Mexican lasagne on Friday- seems like we really like our latin/mexican cuisine! Have a good week!

    Reply
  4. Khushboo says

    April 15, 2013 at 9:24 am

    Oh lawd I love mac & cheese in general but throw in salsa and tortilla chips and I'm in heaven- YUM :)! Your hubby sure is one lucky guy! Along with the whole tax issue and taking care of it for works, the US government also need to sort out their pricing system…and add in the tax so that the tag lits the MRP PLUS tax! I can't be the only one with that rant ;)!

    Reply
  5. honeywhatscooking says

    April 15, 2013 at 12:37 pm

    @Khushboo – YUP, my hubby is one lucky guy, he better read this. LOL. He actually isn't a fan of mac and cheese since it is made with white sauce, but I fooled him by adding salsa and he devoured it. I wasn't aware of the MRP plus tax. This whole tax thing is so ridiculous, they need to tax by state, not by how much you make. Obviously your money goes a long way in Texas, not in the Tri-State.

    Reply
  6. honeywhatscooking says

    April 15, 2013 at 12:39 pm

    @DiaryofAnIndianMum – You are so lucky you don't have that in the UK, it's just such a dumb concept, the government should take care of it. I know, we really are into Latin American cuisine.. I can't get enough of Mex food!

    Reply
  7. honeywhatscooking says

    April 15, 2013 at 12:39 pm

    @Kiran
    @Akila
    Thanks ladies!

    Reply
  8. Amelia Grace says

    April 15, 2013 at 1:11 pm

    I really like the way you start your posts, it's always so catchy because it's not related to the photo of the food you post 😉
    Love mac and cheese..its a classic, am feeling like something other than Indian food, need a break !!

    Reply
  9. Parita says

    April 15, 2013 at 2:56 pm

    SO CHEESY! I've never made a Mexican mac n' cheese before. I did have the best "regular" kind this past weekend. It was seriously the best I've ever had! Will be blogging about the restaurant soon. 🙂

    And don't even get me started on taxes and the IRS…

    Reply
  10. honeywhatscooking says

    April 15, 2013 at 3:14 pm

    @Parita – Thanks.. I loaded up on cheese, hey, it has calcium and protein. 🙂 I justify it. Can't wait to see your review. I'm glad to know I'm not the only one who has issues with taxes. I don't know what crazy changes were made this year.. ridiculous!

    Reply
  11. honeywhatscooking says

    April 15, 2013 at 3:15 pm

    @Amelia – Awww… that's so nice of you to say. I try with my opening line. I loveeeeeeeeeee mac and cheese.. I can't eat Indian food back to back, need a break after 2 days. I hear ya! 🙂

    Reply
  12. Georgia | The Comfort of Cooking says

    April 15, 2013 at 3:38 pm

    Oh my goodness, this looks outrageously good! A must-try on my menu for sure!

    Reply
  13. Natalie G says

    April 15, 2013 at 4:02 pm

    Drooooool. This is so appetizing right now especially that it's lunch time and my salad in the fridge looks mighty boring compared to this dish! Looks like an easy enough meal though so I would love to try it, makes for good leftovers!

    Reply
  14. Dixya says

    April 15, 2013 at 5:33 pm

    Tax and IRS are things I choose not to discuss- it just makes me MAD and I share same emotion as you Nisha.

    Anyways, whats conforting is this food right in front of me which is potentially my dinner, perfect for meatless monday 🙂

    Reply
  15. honeywhatscooking says

    April 15, 2013 at 10:32 pm

    @Dixya – I know, I hear ya. I hope you make this, it is so good. Let me know how it turns out. 🙂

    Reply
  16. honeywhatscooking says

    April 15, 2013 at 10:42 pm

    @Natalie – Thanks! You're being so healthy, it was hard to resist my pasta today since I worked from home. Makes awesome leftovers, I've already had 2 servings with it, and I still have like 3 more left.

    Reply
  17. honeywhatscooking says

    April 15, 2013 at 10:42 pm

    @Georgia – Thanks girl! Coming from you, that means a LOT! 🙂

    Reply
  18. Kiersten @ Oh My Veggies says

    April 15, 2013 at 11:57 pm

    Whoa, Salsa Mac & Cheese–I need to make this immediately! 😀 I have such a weakness for mac & cheese.

    Reply
  19. honeywhatscooking says

    April 16, 2013 at 1:15 am

    @Kiersten – I know.. hope you do. Mac and cheese is a huge weakness of mine too, I'm always thinking of different concoctions.

    Reply
  20. Ankush Narula says

    April 16, 2013 at 4:07 am

    Looks great! 🙂 – 2 questions though – 1) doesn't the extra liquid from salsa water down the cheese sauce? – 2) how come the acidity of the tomatoes/lime/jalapeños in the salsa doesn't curdle the cheese sauce?

    Reply
  21. honeywhatscooking says

    April 16, 2013 at 4:18 am

    @Ankush – haha.. only you would ask me such scientific questions, I'm just a foodie, not Alton Brown. lol.

    1. The salsa is pretty chunky, so it doesn't water down the sauce. Also, I initially thickened up the sauce with white flour and butter.
    2. Refer to image #13, it looks like the sauce does get slightly curdled, however I believe the cheese sauce wasn't super hot, hence why the sauce probably didn't curdle. The salsa was at room temperature. Also, once I added the salsa, I whisked it into the cheese sauce immediately.

    Hope that helps! 🙂

    Reply
  22. Ankush Narula says

    April 16, 2013 at 4:20 am

    Sweet! Thanks!

    Reply
  23. Sona - Quick Picks says

    April 16, 2013 at 6:46 am

    hi there! first time here..nice posts and the dish luks delish!

    Reply
  24. Dixya says

    April 16, 2013 at 2:38 pm

    I made something very similar to this dish coz i didnt have all the ingredients. It was more like enchilada/lasagna 🙂 thanks for the inspiration

    Reply
  25. Deepti says

    April 16, 2013 at 6:16 pm

    Wonderful looking salsa mac and cheese, with reduced fat??? who doesn't want to try this..

    Reply
  26. honeywhatscooking says

    April 16, 2013 at 8:17 pm

    @Deepti – Aside from the cheddar cheese, the dish is relatively reduced fat, definitely NOT low-fat. Hope you try it. 🙂

    Reply
  27. honeywhatscooking says

    April 16, 2013 at 8:17 pm

    @Dixya – I've made Enchilada Mac & cheese too.. with beans. That was really good. I love any combination of mex food.

    Reply
  28. honeywhatscooking says

    April 16, 2013 at 8:18 pm

    @Sona – Welcome! Thanks.. appreciate it.

    Reply
  29. Gourmantine says

    April 16, 2013 at 8:52 pm

    That looks such a comforting dish, and for taxes… there're never fair no matter where you live…

    Reply
  30. Alexis @ Hummusapien says

    April 17, 2013 at 12:17 am

    This looks too good to be true!! I am obsessed with the idea of using tortilla chips as the topping 🙂

    Reply
  31. Emily says

    April 17, 2013 at 12:29 am

    Looks so yummy!

    Reply
  32. honeywhatscooking says

    April 17, 2013 at 3:29 am

    @Emily – Thanks, hope you give this a try.

    Reply
  33. honeywhatscooking says

    April 17, 2013 at 3:30 am

    @Alexis – I know right! It is true, and it's so good! I loved adding tortilla chips on top, a little bit goes a long way.

    Reply
  34. honeywhatscooking says

    April 17, 2013 at 3:30 am

    @Gourmantine – Thanks.. I know, taxes suck! Never fair!

    Reply
  35. Lauren says

    April 19, 2013 at 7:32 pm

    Hahah LOVE your narration in this post! And I've been craving Mexican dip or Mac 'n Cheese. This is a perfect combo of the 2! 🙂

    Reply
  36. Anonymous says

    May 20, 2013 at 12:32 pm

    Stick to cooking and avoid politics! The U.S. government DOES require that taxes be withheld from every paycheck. If you fine-tune your W-4 correctly, you end up not owing anything at the end of the year. And as far as child tax credits, it is WAY more expensive to raise a child than the $1,000 reduction in taxes you get for each one. No one with any sense would have children just for the tax credit!!!!

    Reply
    • honeywhatscooking says

      May 20, 2013 at 6:09 pm

      @Anonymous – you are entitled to your opinion, but I do believe there are lots of individuals who milk the system by having kids. Take a look at families witih 5 or 6 kids, most of the time these are families who can't even afford to have a kid in the first place. And the child exemption is $3900, per child. And if we don't end up owing anything at the end of the year (you said it), what is the point of doing your taxes in the first place? Exactly my point!

      Reply
  37. Seema Chauhan says

    July 15, 2020 at 5:24 am

    U r my favourite chef… i am gonna try this recipe

    Reply
    • honeywhatscooking says

      July 20, 2020 at 4:41 am

      Thank you, Seema. Means a lot. xoxo

      Reply

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A foodie who is passionate about living a healthy-ish lifestyle, cooking, and traveling. I moved from Jersey City leaving behind my family & friends to beautiful Southern California for love. I'm adjusting to the laid-back SoCal lifestyle and learning a lot about myself along the way. Come join me on a soul searching journey and I'll tell YOU "what's cooking" through my love for food, fashion, and travel.

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BAKED STRAWBERRY FRENCH TOAST
🔺INGREDIENTS
4 eggs
1 1/2 cups whole milk
2 tbsp sugar
2 tbsp light brown sugar
2 tsp vanilla
1/4 tsp salt
1 cup strawberries, sliced
8 slices @stpierrebakeryus brioche bread, 1-inch cubes
1 tbsp sugar, for topping
Powdered sugar, for garnish
Maple syrup, for garnish
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2. Cube 8 slices of brioche bread - this should yield roughly 5 cups.
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