Everything’s bigger in Texas, and that includes flavor! We’re taking classic, creamy mac and cheese and giving it a fiery, five-alarm makeover. Imagine a rich, velvety cheese sauce infused with zesty salsa, studded with spicy habanero cheese, and topped with a crunchy taco chip crust. This isn’t your average weeknight pasta; it’s a bold, bubbling, and utterly irresistible vegetarian bake that brings the heat and the comfort in every single bite. Get ready to spice up your dinner routine!
Ingredients
• 3 cups / 300g crushed taco chips, divided
• 8 ounces / 225g elbow macaroni
• 3 tablespoons / 45g butter
• 3 tablespoons / 30g all-purpose flour
• 2 cups / 480ml milk
• 1 cup / 240ml hot or mild salsa
• 2 cups / 225g shredded sharp Cheddar cheese
• Salt and freshly ground black pepper to taste
• 4 ounces / 115g habanero cheese, cubed
• Sliced fresh or pickled jalapeños, to taste
• Flour tortillas, for serving
Instructions
1. Preheat your oven to 350°F / 175°C. Spread 2 cups / 200g of the crushed taco chips evenly across the bottom of a 2-quart / 2-liter baking dish to create a crunchy base.
2. Cook the elbow macaroni in a large pot of generously salted boiling water according to package directions until it’s al dente. Drain well and set aside.
3. In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for one minute to create a roux. Gradually pour in the milk while whisking continuously to prevent lumps. Continue to cook, stirring frequently, until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes.
4. Remove the saucepan from the heat. Stir in the salsa and the shredded Cheddar cheese until the cheese is completely melted and the sauce is smooth. Season generously with salt and freshly ground black pepper to your liking.
5. Gently fold the cooked macaroni into the cheese sauce until every piece is coated. Pour the macaroni and cheese mixture over the taco chip base in your prepared dish.
6. Sprinkle the top evenly with the remaining 1 cup / 100g of taco chips, the cubed habanero cheese, and as many jalapeño slices as you dare.
7. Bake for 25-30 minutes, or until the sauce is bubbly and the cheese on top is golden and melted. Let it rest for a few minutes before serving warm with softened flour tortillas for scooping.
Nutritional Information
• (Estimated)
• Serving Size: 1/6th of recipe
• Calories: 560 kcal
• Protein: 24g
• Carbohydrates: 52g
• Fat: 31g
• Sodium: 950mg
Pro Tips
• Shred your own cheese from a block. Pre-shredded cheeses contain anti-caking agents that can prevent your sauce from becoming perfectly smooth and creamy.
• Control the heat by choosing a mild salsa and omitting the jalapeños for a tamer version, or use ghost pepper cheese for an even wilder ride.
• Boost the veggies by stirring in a cup of black beans, corn, or diced bell peppers along with the pasta before baking.
• For an extra creamy sauce, substitute 1/2 cup of the milk with heavy cream or evaporated milk.
FAQ
Q: Can I make this spicy mac and cheese vegan
A: Absolutely! To make a vegan version, use plant-based butter, unsweetened oat or soy milk for the sauce, and your favorite vegan shredded cheddar and spicy pepper jack-style cheese alternatives. The creaminess will be just as delicious.
Q: How can I add more protein to this vegetarian mac and cheese
A: For a fantastic protein boost, stir in a can of rinsed black beans or pinto beans along with the pasta as suggested in our pro tips. You could also mix in a cup of cooked plant-based ground ‘beef’ crumbles for a heartier, meatless meal.
Q: Is it possible to make this recipe gluten-free
A: Yes, this recipe is easily adapted to be gluten-free. Simply use your favorite brand of gluten-free elbow macaroni, substitute the all-purpose flour with a gluten-free 1-to-1 baking flour blend for the roux, and ensure your taco chips are certified gluten-free.
Q: How do I store and reheat leftovers
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place in an oven-safe dish, add a splash of milk to restore creaminess, cover with foil, and bake at 350°F / 175°C until hot. Note that the taco chip topping will soften upon refrigeration.
