Description
Experience the comforting delight of Easy Stovetop Mexican Macaroni and Cheese with Tomato Sauce! This creamy, zesty twist on a classic dish is quick to prepare and perfect for family dinners or casual gatherings. With a blend of rich cheeses, aromatic spices, and savory tomato sauce, this one-pot meal is sure to satisfy both kids and adults alike. Ready in just 30 minutes, it offers the convenience of stovetop cooking without sacrificing flavor. Plus, it’s easily customizable—add your favorite vegetables or proteins to enhance nutrition and taste. Dive into this hearty dish that combines the best of comfort food with a kick of Mexican flair.
Ingredients
Scale
- 1 Sweet onion (chopped)
- 2–4 cloves Garlic (minced)
- 2 Tablespoons Butter (salted or unsalted)
- 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 (or ancho chile pepper, or 2 – 3 shakes of hot sauce)
- 1/2 teaspoon Mexican Oregano
- 8 ounces Grated Pepper Jack Cheese
- 8 ounces Velveeta (cut into chunks)
- 1 teaspoon cider vinegar
Instructions
- Sauté chopped sweet onion in butter until translucent, then add minced garlic until fragrant.
- Boil elbow macaroni in salted water; reserve 1 cup of pasta cooking water before draining.
- In the skillet, combine drained macaroni with the reserved pasta water/bouillon mixture, sautéed onions, garlic, tomato sauce, and spices.
- Reduce heat to low and gradually stir in grated Pepper Jack cheese and Velveeta until melted.
- Add cider vinegar for a tangy finish and serve hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 490
- Sugar: 6g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 50mg