You guys know I love a good easy recipe, and this delicious baked Mexican mac and cheese is one of my favorites. I love Mexican dishes, so bringing all those flavors into an easy mac and cheese bake makes the perfect weeknight meal! No need to fool with a tricky cheese sauce with my foolproof method. Spicy sausage and green chiles make this Mexican macaroni and cheese recipe so tasty!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
This easy Mexican mac and cheese is the perfect simple meal. Kids and adults will both be going back for seconds… thirds and fourths! Trust me. Pat and I could pretty much eat this all ourselves. Layered with spicy sausage, green chiles, salsa verde, and cheese, you know I wouldn’t have it any other way!
This recipe is utterly delicious and oh-so-simple. You don’t even have to make a cheese sauce or a roux, so it’s a total win-win. It comes out of the oven so creamy, cheesy, and delicious, you’ll be surprised you didn’t slave away in the kitchen all day!
What’s in This Mexican Mac and Cheese Recipe?
- Pasta: I like rigatoni, but any short pasta shape will work for this recipe.
- Pork Sausage: Adds bulk and flavor to the dish. Ground beef would also work well, or try ground chicken or turkey for a healthier option.
- Onion: Adds an earthy and sweet flavor to the dish.
- Taco Seasoning: My secret weapon for so much delicious Mexican flavor!
- Chopped Green Chiles: Add just the right amount of spice!
- Salsa Verde: Adds a fresh and tangy flavor to the dish. Regular salsa also works well.
- Cheese: Melts into the dish to create a cheesy sauce. I like Mexican blend, but cheddar, Monterey jack, or mozzarella would also work.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Tips for Success
- I recommend generously salting your pasta water; it adds a lot of flavor.
- Cook the pasta to al dente to avoid overcooked noodles. They will continue to cook in the oven.
- Don’t drain the green chiles. Their juices add tons of flavor and help create a cohesive sauce.
- Don’t forget to layer the noodles and cheese. This is the secret to creating a luscious cheese sauce with zero effort!
- You can prepare (but not bake) up to 2 days ahead. Cover the unbaked casserole tightly with aluminum foil and store it in the refrigerator. When ready to bake, let the casserole sit out at room temperature for 30 minutes, then bake as directed.
- At the end of baking, I like to broil the casserole for a few minutes for an extra crispy crust.
- I recommend letting the casserole rest for 10 minutes before serving to give it time to set.
How to Store and Reheat
Store leftover Mexican mac and cheese in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered with aluminum foil in a 350°F oven for 20 minutes, then remove the foil and bake for another 10 minutes, until hot and bubbly.
Serving Suggestions
This Mexican mac and cheese is a meal all by itself, but I also like to serve it with a light salad for some extra nutrition. I recommend my avocado salad, 7 layer salad, or my mind blowing grilled corn salad!
5-Star Review
“Very good. Family favorite now.” -Sandy Quinn
Mexican Mac and Cheese Recipe
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
- 1 pound dry rigatoni pasta (1 box)
- 1 tablespoon olive oil
- 16 ounces pork sausage bulk or casings removed
- ½ onion chopped
- 1 ounce Taco Seasoning (1 envelope)
- 4.5 ounces chopped green chiles undrained (1 can)
- 16 ounces salsa verde
- 16 ounces shredded Mexican Blend cheese (2 bags)
- Diced cherry tomatoes optional, for garnish
- Fresh cilantro optional, for garnish
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray or line with foil and set aside.
- In a large pot of salted water, boil the pasta to al dente according to package instructions. Drain.1 pound dry rigatoni pasta
- While the pasta is cooking, prepare the sausage: Heat the oil in a large skillet set over medium-high heat. Add the sausage and onion, crumbling the sausage as it cooks.1 tablespoon olive oil, 16 ounces pork sausage, ½ onion
- When the sausage is almost cooked, add in the taco seasoning and green chiles.1 ounce Taco Seasoning, 4.5 ounces chopped green chiles
- Once the sausage is fully cooked, remove from heat and stir in the salsa verde. Set aside.16 ounces salsa verde
- Add the cooked pasta, stir, and pour half of the mixture into the prepared baking dish.
- Top the pasta with 8 ounces of cheese. Cover with the remaining pasta/sausage mixture and then finally top with the second 8 ounces of cheese. No need to stir.16 ounces shredded Mexican Blend cheese
- Bake for 30-35 minutes or until fully melted and bubbly. Top with diced tomatoes and fresh cilantro, if desired.Diced cherry tomatoes, Fresh cilantro
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Nutrition Information
How to Make Mexican Mac and Cheese Step by Step
Boil the Pasta: Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray or line with foil and set aside. In a large pot of salted water, boil 1 pound (1 box) of rigatoni to al dente according to package instructions. Drain.
Cook the Pork: While the pasta is cooking, prepare the sausage: Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add 16 ounces of pork sausage and ½ of a diced onion, crumbling the sausage as it cooks.
Season the Pork: When the sausage is almost cooked, add in 1 ounce (1 envelope) of taco seasoning and green 4.5 ounces (1 can) of chopped green chiles. chiles.
Stir in the Salsa: Once the sausage is fully cooked, remove from the heat and stir in 16 ounces of salsa verde. Set aside.
Add the Pasta: Add the cooked pasta, stir, and pour half of the mixture into the prepared baking dish.
Layer the Casserole: Top the pasta with 8 ounces of shredded Mexican blend cheese. Cover with the remaining pasta/sausage mixture and then finally top with the second 8 ounces of cheese. No need to stir.
Bake and Serve: Bake for 30-35 minutes or until fully melted and bubbly. Top with diced tomatoes and fresh cilantro, if desired.
I could swear I made this several years ago but can’t find the recipe, plus I didn’t leave a comment, which unusual for me, so maybe not. Anyway, we thought it was a delicious and creative take on mac and cheese and one that I’ll be making again. The only thing I did different from the recipe was to pour the cooked pasta into the sauce rather than vice versa.