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Mexi Macaroni and Cheese

Take your homemade Mac & Cheese to the NEXT LEVEL and make it Mexi Macaroni and Cheese, you won’t be sorry.

With the addition of just a few pantry staple spices, you can make outstanding flavorful mac and cheese. It’s not spicy hot, just flavorful and tasty.

PLUS if you already have a macaroni and cheese recipe you love to make just use the spices I add to this recipe to make your next batch one to remember. Mexi Mac and Cheese, MAKE IT!

Mexi Macaroni and Cheese 2

Mexi Macaroni and Cheese

I used to buy Mexican Flavored Macaroni and Cheese in a box. Then it was discontinued or the local store quit carrying it. For whatever reason, I couldn’t get it any longer.

I’m talking 23 years ago here, I don’t even remember the brand name, I just remember we loved it. I’d completely forgot about it until last week when my kids wanted to make macaroni and cheese for dinner. I don’t mind mac and cheese but I was looking to change it up, my boys weren’t excited by that prospect.

So we made a double batch of pasta and I set my 14-year-old to making a cheese sauce. He’s got some determination in the kitchen and has absolutely perfected his cheese sauce.

Once everything was done I took half and popped in the oven to bake for a few minutes. Then I started adding spices to the other half. It was taste testing at its best! I used just about every spoon in the kitchen to get the sauce right.

the spices for a Mexi Mac

There are a lot of spices you can add to make a Mexi Mac and Cheese. These are what use:

  • chili powder-I prefer a small dash of Chipotle powder along with a mild chili powder
  • onion and garlic powder
  • smoked paprika, also called Spanish Paprika, for a smokey flavor
  • And finally a little cumin to round it all out
  • If you LIKE heat add chipotle, jalapeño or cayenne powder to taste
Mexi Macaroni and Cheese
Yield: 8 servings

Mexi Macaroni and Cheese

Mexi Macaroni and Cheese 2

Mmmm spicy mac n cheese!

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 1 pound elbow macaroni, use any pasta you like though
  • salt
  • 1/4 cup butter
  • 1/4 cup flour
  • 2 cups milk
  • 2 cups grated cheese, use a variety for best results
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 1/2 tsp chili powder
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 TBSP roasted red pepper, minced
  • salt, to taste
  • pepper, to taste
  • 1/4 cup bread cumbs, or cracker crumbs *optional*


  1. cook macaroni according to package instructions
  2. meanwhile melt butter over medium heat
  3. once melted add flour, cook and stir for 3-4 minutes, don't let it burn
  4. slowly whisk in the milk and keep whisking until it's smooth
  5. once the sauce is smooth reduce the heat and add the cheese and stir until melted
  6. stir in the spices, and red peppers, taste for salt and pepper add as needed
  7. stir the sauce in to the drained macaroni
  8. you can serve it straight away OR place it in a buttered dish, top with cracker or bread crumbs and bake for 10-15 minutes in a 350˚ oven


  • you can serve this once the sauce is done
  • OR you can put it in a buttered casserole and bake for 10-15 minutes
  • top with bread or cracker crumbs if desired

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