- 1 pound of dried macaroni noodles
- 1 tablespoon of olive oil or canola oil
- 1 medium onion, chopped
- 1 jalapeño, seeded and diced (optional)
- 3 cloves of garlic
- 1-28 ounce can of diced tomatoes (or 12 tomatillos, husked and chopped)
- 1 teaspoon of ground cumin
- 1 tablespoon of honey
- juice of half a lime
- handful of cilantro
- 3 tablespoons of butter
- 3 tablespoons of flour
- 1 cup of vegetable stock
- 2 cups of skim milk
- salt and pepper to taste
- 2 cups of monterey jack cheese or cheddar cheese
- 1 cup of crushed whole grain tortilla chips
2. Add the olive oil or canola oil to a medium sauce pan over medium heat. Add the tomato or tomatillo mixture and warm through. Add the cumin, salt, pepper and honey. Simmer for 10 minutes on low. Add the cilantro and lime juice.
Oh yum. This sounds amazing! I’ve been craving Mac and cheese for a few days (probably because of the cold weather) so I think I need to make this.
I bet your house smelt amazing when you added the onions and garlick. : )
i love the flavors in this! i am going to make a vegan version on the weekend for sure:)
Courtney J says
Make sure to post your version Richa! I’d love to try a vegan version. I love mac + cheese, but I think I’d like a lighter vegan version to make on a more regular basis :)
lysa jordan says
Yum ! :) I am making a vegan version of it too! It looks SO delicious !
Natalie @ Once Upon a Cutting Board says
Mmm I love twists on mac and cheese and I’ve never seen one like this before – looks delish! Happy New Year!
Alex Alarcon says
as a mexican, i’d like to say this is not mexican just because it is “infused with mexican flavours”. why dont you just call it salsa macaroni.
Jeff Rasmuss says
As a foodie, I think that this salsa macaroni looks delicious! Wait… isn’t salsa a Mexican thing? I love the hint of lime hidden inside, and the tortilla chips on top for that added crunch! I’d definitely mix some up inside before serving as well. This Mac and Cheese is perfect to me!
Interesting take on mac and cheese – especially the tortilla chip topping instead of bread crumbs! I’m torn these days between wanting warm comfort food and wanting to eat lighter after the holidays, so I find that things like a light soup make for a good dinner. It’s been below zero here for the past week or so and I can’t imagine facing anything colder, but I know it must be where you are – hope you’re staying warm!
Yum, looks good! I made something similar a while back (Macaroni Con Queso, I called it – heheh!) but never would have thought to use the crushed up tortillas on top… love that idea! Reminds me of the standard bread crumb or crushed potato chip topping of baked mac and cheese. Will have to give that a go next time!
This does look like extreme comfort food! I love the mexican twist too! So yummy! :-)
Kristy Lynn says
dude. spicy cheesy pasta??? and with lime? i knew there was a reason i liked you ;)
p.s. as per usual, your photography is stunning. pinning!
Kiersten @ Oh My Veggies says
Winter makes me want to eat mac & cheese 24/7. I don’t know if it’s the cheesiness, the carbiness (it’s a word!), or both. This looks so delicious!