Gameday Mac & Mex

Gameday Mac & Mex

Doug Matthews

"This south of the border spin on mac & cheese anchors any Gameday spread like a strong offensive line."
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60 m servings
Serving size has been adjusted!
Original recipe yields 12 servings

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  1. Preheat oven to 375 degrees
  2. Set 4 to 6 quarts of salted water to boil for the macaroni. Add pasta when water boils and cook for 6 to 7 minutes until al dente. Remove from heat. Strain and return the pasta to a large mixing bowl. Add 2 TBS of butter. Stir & set aside.
  3. Melt remaining 6 TBS of butter in a large saute pan. Slowly whisk in flour and continue stirring for 2 to 3 minutes until roux is smooth & golden. Slowly add warm milk and stir until silky in texture. Add in salt, white pepper and nutmeg. Remove from heat and slowly stir in 6 cups of Sargento 4 Cheese Mexican Mix. Keep stirring until cheese has all melted and sauce is thick.
  4. Pour over pasta and begin to fold in black beans, green onions, chiles, avocados & cilantro. When well mixed, transfaer to a 13X9 glass baking dish.
  5. Spoon up to 2 cups of salsa across the top in swirls or lines.
  6. Bake for 30 to 35 minutes until top is beginning to brown or the sides are bubbling.
  7. Let rest for a few minutes to settle before serving.
  8. Can garnish with sour cream, hot sauce, more cilantro or more salsa


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