Comida Kraft
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Mexican Mac & Cheese

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Make It

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  • Bring 2 quarts water to boil over high heat. Add macaroni and 1/2 tablespoon salt; cook until pasta is tender. Drain pasta and set aside in colander.
  • In Dutch oven, heat butter over medium-high heat until foaming. Add flour, mustard, and cayenne (if using) and whisk well to combine. Continue whisking until mixture becomes fragrant and deepens in color, about 1 minute.
  • Gradually whisk in milk; bring mixture to boil, whisking constantly (mixture must reach full boil to fully thicken). Reduce heat to medium and simmer, whisking occasionally, until thickened to consistency of heavy cream, about 5 minutes.
  • Off heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted. Add pasta and cook over medium-low heat, stirring constantly, until mixture is steaming and heated through, about 6 minutes.
  • Transfer mixture to broiler-safe 2.5 liter -by 13 baking dish and broil until crumbs are deep golden brown, 3 to 5 minutes, rotating pan if necessary for even browning. Cool about 5 minutes, and then serve.


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