Give your favorite macaroni and cheese recipe a fun twist with this easy Enchilada Mac and Cheese! Topped with easy homemade enchilada sauce and fresh cilantro. Vegetarian.
PS – Don’t miss Mac and Cheese 101, my FREE online masterclass on all things mac and cheese!
In a hurry? Click here to jump straight to the recipe!
Sooooo it turns out my enchilada sauce obsession hasn’t quite run its course yet. Apparently I’m in full on #cantstopwontstop mode.
I regret nothing.
Remember how we talked awhile ago about this homemade enchilada sauce? And how eaaaaaasy it is to make? And how you neeeeeeed to make it ASAP because it will totally change your life?
Those things are all still true, but now there’s mac and cheese involved (THINGS ARE GETTING SERIOUS), so if you haven’t already whipped yourself up a batch of this saucy goodness I’m going to need you to jump right on that. Liiiiike, immediately.
Enchilada lasagna was probably the best idea I’ve had all year. Or at least the best idea I’ve had since my last best idea. You know how I do with the foodstuffs.
So it was really only a matter of time before an enchilada-themed mac and cheese made an appearance.
And, okay, to be fair, all I really did is just make regular mac and cheese and then put enchilada sauce on top.
So can we even really count this as a new recipe? Or as “enchilada”-themed food?
Whatever. IT’S HAPPENING.
Print
Enchilada Mac and Cheese
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: Serves 4-6 1x
Description
A tasty cheddar mac and cheese with homemade enchilada sauce.
Ingredients
- 1 lb. pasta (I used rotini)
- 3 Tbsp. butter
- 3 Tbsp. flour
- 2.5 cups milk
- 2 cups shredded sharp cheddar cheese
- salt and pepper to taste
- ½ cup enchilada sauce
- ½ cup cilantro, chopped
Instructions
- Cook pasta in very salty water until al dente. Drain and set aside.
- In a large saucepan (I use the same pot I cooked the pasta in!) melt butter over medium heat.
- When butter is melted, whisk in flour to form a roux. Cook for a minute or so until fragrant and lightly browned.
- Slowly add milk to roux, whisking constantly to break up any lumps. Cook, whisking occasionally, until sauce has thickened and is nearly at a simmer, about 8-10 minutes.
- Remove sauce from heat and stir in cheddar cheese. Stir until cheese is completely melted, then season with salt and pepper to taste.
- Add cooked pasta to sauce and stir to coat.
- Top mac and cheese with a drizzle of enchilada sauce and a handful of fresh chopped cilantro. Serve immediately.
Notes
Use as much or as little enchilada sauce as you like here – I like to just drizzle a bit of it right over the top for a nice kick! You could also stir some enchilada sauce right into the cheese sauce for a spicy kick throughout the whole dish.
Add shredded salsa chicken, ground hamburger, or andouille sausage for a boost of protein.
Dress this simple mac and cheese up with your favorite enchilada fixins! I love to add green onions, bell peppers, caramelized onions, green chiles, jalapeño, and black olives depending on what we’ve got on hand.
Leave a Reply