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5 from 1 vote

Macarrones Con Queso (Macaroni and Cheese, Mexican Style)

Cheesy, non-dairy mac and cheese with a Mexican kick!
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Entree
Cuisine: American, Mexican
Servings: 6
Calories: 729kcal
Author: Kristin

Ingredients

  • 3 cups elbow pasta (I used whole grain pasta)
  • 1 tablespoon olive oil
  • 12 ounces southwest blend frozen vegetables (alternatively you could use your own corn, black beans, poblano pepper, red pepper, and onions) (1 package)
  • 1 tablespoon minced garlic
  • 2 teaspoons cumin
  • 1 teaspoon chili powder
  • 1/8 teaspoon ground cayenne pepper (use more or less to adjust spiciness)
  • 2 tablespoons butter (I used a vegan butter spread)
  • 2 cups milk (I used almond milk)
  • 4 tablespoons flour
  • 2 cups Follow Your Heart Cheddar shreds
  • 1 cup Follow Your Heart Fiesta shreds
  • 1/4 cup bread crumbs
  • 2 cups French fried onions (optional)

Instructions

  • Preheat oven to 350 degrees F (175 degrees C).
  • Cook noodles until al dente, drain and set aside.
  • In a skillet, heat the olive oil over medium heat, add the veggies and garlic and cook until warmed through and slightly soft.
  • Add the cumin, chili powder, and cayenne and stir to distribute.
  • Combine the vegetable mixture with the pasta, set aside and keep warm on low heat.
  • Melt the butter in a saucepan over medium heat, mix in the milk, then the flour.
  • Add the cheese and stir until melted.
  • Combine the cheese mixture with the pasta and veggies and mix well.
  • Pour the mac and cheese into a 9x9 baking dish.
  • Sprinkle with bread crumbs and French fried onions.
  • Cover with foil and bake for 20 minutes, then remove foil and bake for another 20 minutes.

Nutrition

Calories: 729kcal | Carbohydrates: 82g | Protein: 24g | Fat: 33g | Saturated Fat: 16g | Cholesterol: 57mg | Sodium: 545mg | Potassium: 447mg | Fiber: 5g | Sugar: 6g | Vitamin A: 72.6% | Vitamin C: 7.7% | Calcium: 40.9% | Iron: 14.7%