This Mexican Macaroni and Cheese Casserole is the ultimate comfort food. Revamp those drab casserole recipes & serve this extra creamy, slightly spicy dish at your next party. Your friends will thank you.
Oh hey you guys, IT’S OFFICIALLY FALL!
The change in seasons makes me so very happy, as fall is my favorite time of year. Don’t get me wrong, I love a good summer filled with vacations and pool parties, but there’s just something extra special about the cool breeze moving in and whipping up comfort meals for my family.
I actually made up this recipe several years ago. Not quite sure why I haven’t shared it until now, but here’s a brief overview of my summer trip that inspired it all.
After graduating college back in 2009, I awarded myself with a girls trip to Mexico for an entire week.
Being the first in my little family to graduate from college was a big deal, so I felt like splurging. To this day, it was some of the best money I’ve ever spent.
On the left is my college bestie, Claudia.
Her family had vacationed in Mexico for a number of years, so her and her sister Gabby served as our tour guides. We danced on cruise ships (where I may or may not have got sea sick 😉 ), snorkeled with the fishes, spent hours drinking by the pool and ventured out on the town every single night. It was an absolute blast and will always be one of my favorite Mexico memories.
We stayed at Pueblo Bonito Sunset Beach Resort.
First things first, this resort filters lavender through the air to make guests feel more relaxed. WHAT? Yeah, it’s true. This all-inclusive luxury resort overlooks the pacific ocean in beautiful Cabo San Lucas, say hello to the ultimate vacation! It’s family friendly too, so I’m envisioning a Mexican adventure in my little family’s near future.
The week went by incredibly quick, and I found myself at my boring house with no ocean breeze before I knew it.
In an effort to relive my sun-kissed adventure, I whipped up this Mexican Macaroni & Cheese Casserole. Not only did this comfort my “I’m so bummed I’m not in Mexico” mood, but it was incredibly easy to make and came out of the oven so cheesy and delicious. To date, it’s one of my favorite dishes to serve when guests are visiting and has proved to be a true crowd pleaser.
- 1 lb. Macaroni or pasta shell of choice
- 1 Green Bell Pepper, chopped
- ½ Sweet Yellow Onion, chopped
- Olive Oil, as needed
- 1 small can mild Green Chilies, 4.5 oz.
- 1 can drained Black Beans, 15 oz.
- 2 tbsp. Taco Seasoning
- ½ cup Cojita Cheese crumbles
- 1 cup Green Salsa Verde
- 4 cups Shredded Mexican Cheese Blend
- Cilantro and Lime Wedges, for garnish
- Sour Cream and Guacamole, for serving
- Tortilla Chips, optional for serving
- Preheat oven to 350F. Prep a large baking dish with Olive Oil or Nonstick Spray and set aside.
- Cook pasta al dente in a large pot according to it's packaged directions.
- While pasta is cooking, heat up a dab of Olive Oil in a large skillet. Add chopped Bell Pepper and Onion, then sauté for 5-6 minutes until softened. If you're adding meat to this recipe, prepare it during this step.
- Once pasta is done cooking, drain and add the sautéed vegetables, Green Chilies, Black Beans, Taco Seasoning, Cojita Cheese, Green Salsa Verde and 3 cups of Shredded Mexican Cheese Blend. Mix until well combined.
- Pour Pasta mix into the prepped baking dish and top with remaining 1 cup of Cheese.
- Bake uncovered for 35 minutes, or until cheese is slightly browned and bubbling.
- Top with fresh Cilantro and serve with Lime Wedges, Sour Cream, Guacamole and Tortilla Chips.
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