Skillet Mexican Mac n Cheese

Yes, you read that right, Mexican Mac n cheese. Who doesn’t love Mexican food and mac n cheese so a combination of them has to be brilliant. This is so easy to make and barely needs any prep work. It is so creamy, cheesy with a kick of spices that is such a delicious experience. It is such an amazing fusion that you have to try. The crunch from the breadcrumbs is like a cherry on top. You can easily make this with gluten free or Vegan alternatives.

Happy Cooking!

Servings: One 8 inch skillet, about 4 servings

Prep Time: 20 mins

Cooking Time: 20-30 mins

Total Time: 45 mins

Ingredients: 

• 1 cup uncooked elbow pasta- boiled al dente (reserve pasta water)

• 2 tbsp Butter

• 2 tbsp Flour

• 3 Jalapeños finely chopped

• 2-3 tbsp Taco sauce

• 2 tsp Taco seasoning 

• 1-1.5 tsp Garlic powder

• 1/2-1 tsp Salt

• 1/2 tsp Honey

• 1/4 tsp Pepper

• 1 tsp Chilli flakes

• 3/4 cup Pasta water

• 1.5 cup milk

• 1 cup cream

• 1.5-2 cups Mexican cheese

• 1/4-1/3 cup bread crumbs

Directions: 

1. Boil pasta al dente as per packaging instructions. Reserve pasta water. 

2. Preheat oven to 330F.

3. In a warm skillet add butter. When it starts melting add 3/4th of the Jalapeños.

4. Let it cook for 2-3 minutes till fragrant and cooked.

5. Add flour and mix it in. Cook it for 2-4 minutes stirring continuously. You need it to be cooked well so it does not taste raw.

6. Mix the cream and milk together. 

7. Add 1/2 - 3/4th of the milk and cream to the flour. Keep mixing it till it becomes a paste. It is like making is a roux. Keep the pan on medium heat.

8. Add the rest of the milk and cream and use a whisk to mix it in. Keep stirring to prevent lumps. 

9. When its lump free, add the taco sauce and honey.

10. Add the taco seasoning, garlic powder, salt and pepper and mix it all in.

11. Add the boiled pasta and mix it in.

12. Add the pasta water and cheese.

13. Mix till combined well. It should be nice and creamy. If it seems dry, add some more pasta water or milk.

14. Take it off the flame. Cover with a thin layer of breadcrumbs.

15. Put the remaining jalapeños all around the top of the breadcrumbs.

16. Bake at 320F for 20-30 minutes till the Mac n cheese is bubble, breadcrumbs are browned and jalapeños are roasted.

17. Serve warm with taco sauce.

Notes/Tips:

• Do not overcook the pasta as. it will become too mushy when baked.

• If you are using mild taco sauce you may need to add 1 more tbsp than the quantity in the recipe.

• Using a whisk while whisking the flour and milk helps prevent lumps.

• Pasta water helps the pasta soak in the flavors.

• Baking at a low temperature helps the cheese become melty and prevents the breadcrumb layer from burning.

• You can make this from before and even freeze it for 1-2 months. Just add 1/2-3/4 cup of milk and the breadcrum layer on top before baking.