Mexican Mac 'n Cheese

Mexican Mac 'n Cheese

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"Give traditional Mac and Cheese a Mexican twist! This easy recipe is delicious and comes to the table in 30 minutes."
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30 m servings 453 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 453 kcal
  • 23%
  • Fat:
  • 18.9 g
  • 29%
  • Carbs:
  • 53.5g
  • 17%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 34 mg
  • 11%
  • Sodium:
  • 692 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Cook and drain pasta as directed on package.
  2. Meanwhile, in 10-inch nonstick skillet, heat both boxes frozen vegetables and both cans enchilada sauce to simmering over medium heat, cooking until vegetables are heated through. Remove from heat. Immediately stir in sour cream, cheese and cooked pasta. Sauce will thicken as it cools.
  3. Top with crushed taco shells.


  • Substitute in any of your favorite Green Giant(R) frozen veggies if desired.
  • Campanelle is delicious in this recipe; but feel free to substitute any fun kid-friendly pasta shapes.
  • ©2012 and ®/™ of General Mills


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The frozen vegetables overpowered all the other flavors. It would have been better with different vegetables and less sauce I think.