You guys know I love a good easy recipe, and this delicious baked Mexican mac and cheese is one of my favorites. I love Mexican dishes, so bringing all those flavors into an easy mac and cheese bake makes the perfect weeknight meal! No need to fool with a tricky cheese sauce with my foolproof method. Spicy sausage and green chiles make this Mexican macaroni and cheese recipe so tasty!

Mexican Mac and Cheese Bake

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This easy Mexican mac and cheese is the perfect simple meal. Kids and adults will both be going back for seconds… thirds and fourths! Trust me. Pat and I could pretty much eat this all ourselves. Layered with spicy sausage, green chiles, salsa verde, and cheese, you know I wouldn’t have it any other way!

This recipe is utterly delicious and oh-so-simple. You don’t even have to make a cheese sauce or a roux, so it’s a total win-win. It comes out of the oven so creamy, cheesy, and delicious, you’ll be surprised you didn’t slave away in the kitchen all day!

What’s in This Mexican Mac and Cheese Recipe?

  • Pasta: I like rigatoni, but any short pasta shape will work for this recipe.
  • Pork Sausage: Adds bulk and flavor to the dish. Ground beef would also work well, or try ground chicken or turkey for a healthier option.
  • Onion: Adds an earthy and sweet flavor to the dish.
  • Taco Seasoning: My secret weapon for so much delicious Mexican flavor!
  • Chopped Green Chiles: Add just the right amount of spice!
  • Salsa Verde: Adds a fresh and tangy flavor to the dish. Regular salsa also works well.
  • Cheese: Melts into the dish to create a cheesy sauce. I like Mexican blend, but cheddar, Monterey jack, or mozzarella would also work.
This BAKED MEXICAN MACARONI AND CHEESE can't be beat! No need to fool with a tricky cheese sauce when you have this secret ingredient making things extra creamy and delicious! Spicy sausage, green chiles, macaroni and cheese!
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Tips for Success

  • I recommend generously salting your pasta water; it adds a lot of flavor.
  • Cook the pasta to al dente to avoid overcooked noodles. They will continue to cook in the oven.
  • Don’t drain the green chiles. Their juices add tons of flavor and help create a cohesive sauce.
  • Don’t forget to layer the noodles and cheese. This is the secret to creating a luscious cheese sauce with zero effort!
  • You can prepare (but not bake) up to 2 days ahead. Cover the unbaked casserole tightly with aluminum foil and store it in the refrigerator. When ready to bake, let the casserole sit out at room temperature for 30 minutes, then bake as directed.
  • At the end of baking, I like to broil the casserole for a few minutes for an extra crispy crust.
  • I recommend letting the casserole rest for 10 minutes before serving to give it time to set.

How to Store and Reheat

Store leftover Mexican mac and cheese in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered with aluminum foil in a 350°F oven for 20 minutes, then remove the foil and bake for another 10 minutes, until hot and bubbly.

easy mac and cheese bake in a casserole dish

Serving Suggestions

This Mexican mac and cheese is a meal all by itself, but I also like to serve it with a light salad for some extra nutrition. I recommend my avocado salad, 7 layer salad, or my mind blowing grilled corn salad!

5-Star Review

“Very good. Family favorite now.” -Sandy Quinn

Recipe Card

Mexican Mac and Cheese Recipe

4.48 from 48 votes
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Servings: 8
Author: Becky Hardin
MEXICAN MAC AND CHEESE can't be beat! No need to fool with a tricky cheese sauce when you have this secret ingredient making things extra creamy and delicious. Spicy sausage and green chiles make this baked macaroni and cheese recipe soooo tasty!
This Mexican mac and cheese is simple, spicy, and full of flavor! Made with just 7 ingredients and my secret method easy cheese sauce.
Step-by-step photos can be seen below the recipe card.
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Ingredients 

  • 1 pound dry rigatoni pasta (1 box)
  • 1 tablespoon olive oil
  • 16 ounces pork sausage bulk or casings removed
  • ½ onion chopped
  • 1 ounce Taco Seasoning (1 envelope)
  • 4.5 ounces chopped green chiles undrained (1 can)
  • 16 ounces salsa verde
  • 16 ounces shredded Mexican Blend cheese (2 bags)
  • Diced cherry tomatoes optional, for garnish
  • Fresh cilantro optional, for garnish

Instructions 

  • Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray or line with foil and set aside.
  • In a large pot of salted water, boil the pasta to al dente according to package instructions. Drain.
    1 pound dry rigatoni pasta
    cooked rigatoni pasta in a strainer.
  • While the pasta is cooking, prepare the sausage: Heat the oil in a large skillet set over medium-high heat. Add the sausage and onion, crumbling the sausage as it cooks.
    1 tablespoon olive oil, 16 ounces pork sausage, ½ onion
    cooking ground sausage and diced onion in a pan with a wooden spoon.
  • When the sausage is almost cooked, add in the taco seasoning and green chiles.
    1 ounce Taco Seasoning, 4.5 ounces chopped green chiles
    adding taco seasoning and green chiles to pork and onions in a pan with a wooden spoon.
  • Once the sausage is fully cooked, remove from heat and stir in the salsa verde. Set aside.
    16 ounces salsa verde
    cooked seasoned sausage with salsa verde in a pan with a wooden spoon.
  • Add the cooked pasta, stir, and pour half of the mixture into the prepared baking dish.
    pouring sausage pasta into a baking dish.
  • Top the pasta with 8 ounces of cheese. Cover with the remaining pasta/sausage mixture and then finally top with the second 8 ounces of cheese. No need to stir.
    16 ounces shredded Mexican Blend cheese
    mexican mac and cheese topped with shredded cheese in a casserole dish.
  • Bake for 30-35 minutes or until fully melted and bubbly. Top with diced tomatoes and fresh cilantro, if desired.
    Diced cherry tomatoes, Fresh cilantro

Video

Calories: 659kcalCarbohydrates: 48gProtein: 30gFat: 37gSaturated Fat: 17gCholesterol: 100mgSodium: 1197mgPotassium: 465mgFiber: 2gSugar: 5gVitamin A: 995IUVitamin C: 8.5mgCalcium: 433mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Mexican Mac and Cheese Step by Step

Boil the Pasta: Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray or line with foil and set aside. In a large pot of salted water, boil 1 pound (1 box) of rigatoni to al dente according to package instructions. Drain.

cooked rigatoni pasta in a strainer.

Cook the Pork: While the pasta is cooking, prepare the sausage: Heat 1 tablespoon of olive oil in a large skillet set over medium-high heat. Add 16 ounces of pork sausage and ½ of a diced onion, crumbling the sausage as it cooks.

cooking ground sausage and diced onion in a pan with a wooden spoon.

Season the Pork: When the sausage is almost cooked, add in 1 ounce (1 envelope) of taco seasoning and green 4.5 ounces (1 can) of chopped green chiles. chiles.

adding taco seasoning and green chiles to pork and onions in a pan with a wooden spoon.

Stir in the Salsa: Once the sausage is fully cooked, remove from the heat and stir in 16 ounces of salsa verde. Set aside.

cooked seasoned sausage with salsa verde in a pan with a wooden spoon.

Add the Pasta: Add the cooked pasta, stir, and pour half of the mixture into the prepared baking dish.

pouring sausage pasta into a baking dish.

Layer the Casserole: Top the pasta with 8 ounces of shredded Mexican blend cheese. Cover with the remaining pasta/sausage mixture and then finally top with the second 8 ounces of cheese. No need to stir.

mexican mac and cheese topped with shredded cheese in a casserole dish.

Bake and Serve: Bake for 30-35 minutes or until fully melted and bubbly. Top with diced tomatoes and fresh cilantro, if desired.

baked mexican mac and cheese in a casserole dish.

More Mac and Cheese Recipes to Try!

Meet Becky Hardin

Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.

4.48 from 48 votes (38 ratings without comment)
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14 Comments
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Jbug
Jbug
January 3, 2022 11:33 pm

It was a hit here. Made it with hot/spicy pork sausage. And used my own spice mix. So, it was probably spicier than your recipe. Will surely make it again!4 stars

Becky Hardin
Becky Hardin
January 5, 2022 10:42 am
Reply to  Jbug

Thanks for sharing!

Helen Betts
Helen Betts
January 27, 2020 10:08 pm

Another great recipe! I used hot Italian sausage and small can of chopped jalapenos instead of green chiles, since that’s what I had, and maybe it was a bit too hot ;-), but other than that, it’s on my mac and cheese rotation.5 stars

Becky Hardin
Becky Hardin
January 30, 2020 1:34 pm
Reply to  Helen Betts

Yum that sounds super delicious!

Sandy Quinn
Sandy Quinn
September 11, 2019 2:56 pm

Very good. Family favorite now.4 stars

Becky Hardin
Becky Hardin
September 13, 2019 2:54 pm
Reply to  Sandy Quinn

Thanks, Sandi! Great to hear your family loves it!

Shani
Shani
November 9, 2017 4:43 am

really a nice post!
great writing skills!5 stars

Gabbar
Gabbar
October 31, 2017 12:53 am

Amazing article and please keep posting like this.5 stars

somya
somya
April 12, 2017 1:22 am

OMG!! These look amazing!! What a great idea!! You’re too smart for your own good.

Hoa
Hoa
April 8, 2017 9:37 am

The share your really gives us excitement. Thanks for your sharing. If you feel tired at work or study try to participate in our games to bring the most exciting feeling. Thank you!5 stars

Alma Vorrei
Alma Vorrei
April 6, 2017 4:58 am

This is very good. I added some ground turkey and an extra slice of cheese.

Annie
Annie
April 1, 2017 4:55 pm

Oh, now this looks like one filling, delicious meal! YUM!

Erin @ Brownie Bites Blog
Erin @ Brownie Bites Blog
March 31, 2017 2:01 pm

This looks sooo hearty and delicious! I have to have tomatoes (especially sweet stewed tomatoes, yum!) when I eat mac ‘n cheese!