Tex-Mex Style Macaroni & Cheese
A comforting Tex‑Mex twist on classic mac and cheese with beans and a touch of chili and cumin.
Servings: 8 servings
Ingredients
- 8 oz whole wheat macaroni (dry)
- 15 oz kidney or black beans canned, drained
- 16 oz salsa jar no sugar added
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1/2 tsp kosher or sea salt or to taste
- 1 cup 2% sharp cheddar cheese grated (block cheese is best)
Instructions
- Preheat the oven to 375°F (190°C).
- Cook the whole wheat macaroni in a large pot of boiling salted water according to package directions until al dente, then drain well in a colander.
- In a large mixing bowl, combine the drained macaroni, drained beans, salsa, cumin, chili powder, black pepper, and salt; mix until evenly combined.
- Stir in 3/4 cup of the grated cheddar until incorporated, reserving the remaining 1/4 cup for topping.
- Transfer the mixture to a medium casserole dish and spread evenly. Cover loosely with foil.
- Bake for 25–30 minutes, until the casserole is hot and bubbly.
- Remove the foil, sprinkle the reserved cheese on top, and return to the oven briefly until the cheese melts, if desired.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Measuring Spoons
- Measuring Cups
- medium casserole dish
- Aluminum Foil
Notes
- Use block cheese and grate it for best texture.
- Drain canned beans well to avoid excess liquid.
- Adjust salt and chili powder to taste.
- Leftovers can be stored refrigerated in an airtight container.