Tex-Mex Style Macaroni & Cheese
A zesty Tex‑Mex twist on classic macaroni and cheese with beans and sharp cheddar.
Equipment
- Large Pot
- Colander
- Large Mixing Bowl
- Medium casserole dish
- Aluminum Foil
- Cheese Grater
Ingredients
- 8 oz whole wheat macaroni (dry)
- 15 oz kidney or black beans canned, drained
- 16 oz salsa (jar), no sugar added
- 1 tsp ground 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 according to package directions until al dente, then drain well in a colander.
- In a large mixing bowl, combine the drained cooked macaroni, drained beans, salsa, cumin, chili powder, black pepper, salt, and half of the grated cheddar; stir until evenly mixed.
- Transfer the mixture to a medium casserole dish and spread it into an even layer.
- Sprinkle the remaining cheddar over the top, cover loosely with foil, and bake for 25–30 minutes until hot and bubbly.
- Remove from oven and let sit a few minutes before serving; add extra cheese on top if desired.
Notes
- Use block cheese for best grating and flavor.
- Drain and rinse canned beans if preferred.
- Adjust salt and chili powder to taste.
- Serve warm for best texture.