Classic homemade macaroni and cheese is always a huge hit with the entire family. In most cases, however, mac and cheese requires using a saucepan, a pasta pot and baking a dish. Not to mention the fact that rounding out the meal with a vegetable or protein option means preparing an additional dish. That’s a lot of work and cleanup for a weeknight dinner.

This Mexican mac and cheese is the answer to all that prepping and scrubbing. Plus, this Mexican-inspired macaroni and cheese’s savory, zesty flavors make for a more refined version of the traditional pasta dish. Next time you’re scrambling to fit in a home-cooked family dinner, this Mexican mac and cheese won’t disappoint.

Ingredients for Mexican Mac and Cheese

• Ground beef: Ground beef that’s 95% lean is perfect for this skillet recipe since the fat is drained and the flavor of the leaner meat doesn’t overpower the flavors of the other ingredients and spices.
• Onion: Sharp and pungent chopped onions are a staple ingredient in Mexican and Tex-Mex recipes. Use any onion you prefer, but white onions are most commonly used in Mexican dishes.
• Chili powder: Chili powder is a blend of ground chili pepper, cumin and other spices, and provides the smoky, zesty profile of this Mexi-mac skillet. You can choose a good store-bought brand or make your own chili powder for more flavor control
• Oregano: If you’re able to find Mexican oregano (which is different from true oregano), give it a try. Mexican oregano is in the same family as lemon verbena, and has a brighter, more citrusy flavor with notes of anise. It pairs well with chilies, spices and southwestern flavors.
• Diced tomatoes: A can of diced tomatoes adds tangy, sweetness and texture to the Mexican mac and cheese. You can substitute the canned tomatoes for fresh if you prefer.
• Tomato sauce: Not to be confused with marinara sauce, basic canned tomato sauce is simply cooked and pureed tomatoes.
• Corn: Whether fresh or frozen, corn adds a crip texture that balances out the soft pasta and brings a sweet, nutty flavor to the dish.
• Elbow macaroni: Add dry pasta directly to the skillet in this Mexican mac and cheese recipe. The macaroni will cook in the skillet and absorb the flavors of the meat, tomatoes and spices, and the starches of the pasta will help thicken the sauce.
• Cheese: Shredded cheddar is the go-to when making macaroni and cheese, and we don’t disagree. You can choose a lower fat option if you prefer, or try a different variety altogether. Buy a block of cheese and shred it yourself for the best results when it comes to melting. Bagged shredded cheese often includes anti-caking agents that can affect how well it melts.

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