Crunchy Tortilla Salsa Mac and Cheese recipe with step by step photos. All American comfort food packed with Mexican flavors!
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 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
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 tablespoon 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.
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.
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.
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!
Recipe Card
Crunchy Tortilla Salsa Mac and Cheese
Vegetarian, Lightened Up, Whole-Wheat, Gluten-Free optionIngredients
- 1 pound whole-wheat medium shells
- 2 tablespoon unsalted butter
- 2 tablespoon all-purpose white flour
- 2 ½ cups organic 2% reduced-fat milk
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoon 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 tablespoon 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!
Seema Chauhan says
U r my favourite chef... i am gonna try this recipe
honeywhatscooking says
Thank you, Seema. Means a lot. xoxo
Anonymous says
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!!!!
honeywhatscooking says
@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!
Lauren says
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! 🙂
honeywhatscooking says
@Gourmantine - Thanks.. I know, taxes suck! Never fair!
honeywhatscooking says
@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.
honeywhatscooking says
@Emily - Thanks, hope you give this a try.
Emily says
Looks so yummy!