Description
Easy Stovetop Mexican Macaroni and Cheese with Tomato Sauce is a delightful twist on the classic mac and cheese, bursting with vibrant flavors that will brighten up any meal. This creamy, cheesy dish combines the comfort of macaroni with zesty tomato sauce and spices, making it perfect for everything from casual weeknight dinners to festive gatherings. Quick to prepare in just 30 minutes, it’s a family-friendly recipe that even picky eaters will love. Plus, it’s versatile enough to serve as a side or a main course, pairing beautifully with your favorite proteins. With its rich taste and easy preparation, this dish is sure to become a staple at your table.
Ingredients
Scale
- 1 Sweet onion (chopped)
- 2–4 cloves Garlic (minced)
- 2 Tablespoons Butter
- 1 pound Elbow macaroni
- 1 teaspoon Chicken bouillon (or tomato bouillon)
- 1 cup reserved pasta cooking water
- 15 ounces Tomato Sauce
- 1 teaspoon New Mexico Chile Powder
- 1/2 teaspoon Mexican Oregano
- 8 ounces Grated Pepper Jack Cheese
- 8 ounces Velveeta (cut into chunks)
- 1 teaspoon cider vinegar
Instructions
- In a large skillet over medium-high heat, melt butter and sauté chopped onion until translucent (about 5 minutes). Add minced garlic and cook until fragrant (about 1 minute). Remove from heat.
- Cook elbow macaroni in salted water according to package instructions. Reserve 1 cup of pasta cooking water before draining.
- Return drained pasta to the skillet with onion and garlic. Stir in reserved pasta water mixed with chicken bouillon, tomato sauce, and spices. Lower heat and add grated cheeses, stirring until melted.
- Finish with cider vinegar for added flavor. Serve immediately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 45mg