Mexican Mac and Cheese made with tomato sauce. There’s nothing like homemade macaroni and cheese. Throw in a Mexican twist for this feisty version that the whole family will love. Easy and delicious and a perfect side dish for any Southwestern main course.
This is the 2nd post for our group project dedicated to spreading the word about the Muy Bueno Cookbook. Organized by Heather over at Girlichef, this a project of a mother and two daughters who lovingly explore and share three generations of Mexican and Mexican-American food heritage.
The first week a group of us food bloggers were assigned two recipes to choose from. This week was even more fun, as we could pick any recipe from the book that we wanted.
Easy choice for me since I’ve had this macaroni and cheese craving all Summer. This recipe was contributed by Yvette’s mother Evangelina. I firmly believe everyone should always sit up and take notice when the introduction to the recipe reads “I made this macaroni and cheese for my children and now make it for my grandchildren”. Not to mention there’s a cup and a half of Muenster (or Monterey Jack) cheese involved.
Recipe for Mexican Macaroni and Cheese
More Macaroni and Cheese Recipes
A Mexican themed Macaroni and Cheese Recipe
- 3 1/2 Cup Water
- 2 teaspoon Salt
- 1 1/2 Cups Elbow macaroni
- 2 Tablespoons Sweet onion chopped
- 2 cloves Garlic minced
- 1 Tablespoon Unsalted butter
- 8 ounce can Tomato sauce
- 2 teaspoons Tomato bouillon
- 1 1/2 cups Muenster cheese shredded. Or Monterey Jack.
- Bring water and salt to a boil in a medium saucepan. Add macaroni and boil for 12 minutes. Remove from heat and set aside, but do not drain.
- In a large skillet, saute onion and garlic in oil for two minutes. Once onions are translucent add cooked macaroni with the water, tomato sauce, bouillon and bring to a boil.
- Turn off heat. Sprinkle cheese on top and cover until cheese melts. Best when served warm.
Mexican Macaroni and Cheese …It’s What’s for a Side Dish.
Karen (Back Road Journal) says
September 27, 2012 at 11:18 amTomato bouillon is a new one…I’ve never seen it in the stores. Sounds good and cheesy.
Lea Ann says
September 27, 2012 at 11:50 amI didn’t use it. Have no idea where to find it. I used vegetable broth. But I’m going to keep looking for it.
Traci says
August 30, 2018 at 3:37 pmTry in the Hispanic food aisle. They have stuff like that there usually.
Noble Pig - Cathy says
September 27, 2012 at 3:28 pmI want this for dinner.
Jenn's Food Journey says
September 27, 2012 at 7:37 pmOh, this looks and sounds so good, Lea Ann… I’ll be making this soon for sure. I have never met a mac and cheese I didn’t like!!
Larry says
September 27, 2012 at 8:09 pmSounds good LA and I know miss-likes-tomatoes-in-everything Bev would really love it.
Sam @ My Carolina Kitchen says
September 28, 2012 at 5:47 amSounds delicious. I think a little chopped jalapeno would be good in it, but not for kiddos..
Sam
Vickie Hemphill says
September 28, 2012 at 6:17 amThis sounds delicious! I am with you all the way on mac and cheese . . . my favorite comfort food. I am going to start looking for tomato bullion now, too.
Heather @girlichef says
September 28, 2012 at 6:19 amI totally agree with you about taking notice of recipes that have been pleasing families through generations! I know my family would adore this …just another bookmark in a book already packed with them!! 🙂
Chilebrown says
September 28, 2012 at 6:38 am” Not to mention there’s a cup and a half of Monterey Jack Cheese involved. Easy (Win), creamy (Creamed), lively (Horse Stompin) and delicious (Victory)”. Well said! Go Raiders!
Karen Harris says
September 28, 2012 at 7:10 amI had such a hard time deciding on what to make and really considered this one so I am so glad this is what you chose. I think we should have all gotten together and had one big potluck.
pam says
September 28, 2012 at 7:30 amThis looks like a great rendition of macaroni and cheese!
Cathy at Wives with Knives says
September 28, 2012 at 7:42 amWe love mac and cheese too, Lea Ann. Who doesn’t? I want to try every recipe in this wonderful cookbook. I don’t think I’ve ever seen tomato bouillon on the grocery store shelf.
Axelle the french cook says
September 28, 2012 at 11:43 amI love pasta … I’ve already said that, non ?? 😉
Your macaroni seems divine !
Susan says
September 28, 2012 at 5:28 pmDelicious recipe choice, Lea Ann! I love that tomato-y flavor in this version of mac n cheese.
NancyC says
September 28, 2012 at 7:19 pmThat sounds great–I’m a big fan of mac and cheese! 🙂
Stephanie@PlainChicken.com says
September 29, 2012 at 8:55 amsounds delicious!! Can’t wait to give this a try
Chris says
September 29, 2012 at 4:45 pmMacaroni and cheese is good in all forms but I really like the idea of a Mexican spin on it!
Karen says
September 29, 2012 at 5:24 pmLove the flavors, but I’m confused :/ If you leave the water that the mac was cooked in, doesn’t it turn out more like soup? Enlighten me! 🙂
Kim says
September 30, 2012 at 8:24 amI also took notice of this recipe and made it (although I didn’t post it). I thought the tomato bouillon added great flavor and I really enjoyed the style in which it was made ( a little different than all the rest). I actually made it twice:) Yours looks delicious.
Danielle says
September 30, 2012 at 10:29 amI saw this one…thought about it…but one of my kids is anti cheese (what?!) but I think I’m going to make it anyway, being the rebellious mom that I am. It looks so good!
Lori says
March 19, 2013 at 7:57 pmFor those wondering about “tomato bouillon”, it is made by Knorr and can be found by other packaged bouillon products or at a Mexican market. Here’s what’s in it:
*Made by Knorr (Knorr Tomato Bouillon) – Ingredients: Salt, Monosodium Glutamate (MSG), Corn Starch, Sugar, Beef Fat*, Hydrolyzed Corn Protein, Natural Flavors, Chicken Fat*, Tomato Powder, Autolyzed Yeast Extract, Citric Acid, Dried Chicken Meat*, Silicon Dioxide (prevents caking), Turmeric, Yellow 6 Lake, Dehydrated Parsley, Caramel Color, Disodium Guanylate, Disodium Inosinate, Annatto (color), Yellow 6, Red 40. *Adds a dietarily insignificant amount of fat and cholesterol.
Now my brain is fired up to figure out what I can use in lieu of all them-there chemicals!
Lea Ann says
March 21, 2013 at 6:32 amThank you for this information Lori. I agree, I’d much rather make something in my own kitchen to avoid some of those ingredients. Thanks for stopping by and the comment.
JoseD says
December 25, 2017 at 5:47 pmThis! So happy to have found a recipe just like abuelita used to make! Can’t wait to use it!
Lea Ann Brown says
December 31, 2017 at 2:06 pmThanks JoseD. Enjoy.
Traci says
August 30, 2018 at 3:40 pmGoing to give this a try. My daughter’s abuela makes this. Hoping it comes out the same. Going to use the cheese her family sends her from Mexico though.