Mexican Mac and Cheese

A few Christmases ago, Lauren and I went to Mexico on a service trip. We thought it would be warm (how can Mexico in the winter be cold?!), but it snowed, rained, and we wore coats the whole time. Even though the weather didn’t agree with us, it was an amazing experience. We were able to pass out much-needed clothing, food, spend time with the children in the orphanage, and help build a house for people in need. Most of the homes were made out of scraps of metal and cinderblock, and we did not see a single finished floor – they were all just dirt. Because the winter was much colder than expected, many of the people we met had shoved towels, rags, and old clothing into the whole of their walls to help stop the cold draft from coming in. Despite the fact that these people had VERY little, they were happier than most. One rather cold morning while we were working on the house (and it was snowing), one sweet woman invited us into her home for lunch. She served us the warmest, yummiest mac ‘n cheese I had ever had in my life. I was so touched because I knew she did not have much at all, but making the mac ‘n cheese was her way of showing gratitude to us.

This Mexican mac ‘n cheese is not quite up to par with hers, but it comes in a close second. For me, it brought back some very sweet memories from that trip. Maybe it’s just me, but I think it definitely has the ability to warm you up from the inside out. 😉

Serves: 4-6

Mexican Mac and Cheese

This Mexican Mac and Cheese will warm you up from the inside out!

10 minPrep Time

10 minCook Time

20 minTotal Time

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  • 1 tablespoon olive oil
  • 1 bell pepper, diced
  • 1 cup grape tomatoes, diced
  • 1 4-oz can diced green chilies, drained
  • 1 teaspoon garlic salt
  • 1 10.75 oz can of Campbell's condensed Creamy Poblano and Queso Soup
  • 3/4 cup milk
  • 2 cups Mexican blend shredded cheese (sometimes it's called fiesta blend)
  • 1 lb box of macaroni (you can use any kind - I prefer elbow or cavatappi), cooked and drained
  • season salt, to taste (I like to use Johnny's)


  1. In a large sauce pan, heat the oil over medium-high heat. Add in the diced pepper, tomatoes, green chilies, and garlic salt. Cook until the diced pepper is tender (about 3-5 minutes).
  2. Add in the can of soup and the milk and bring the mixture to a boil.
  3. Remove from heat and add in the shredded cheese. Stir until the cheese has completely melted.
  4. Add in the macaroni, and stir until it is completely covered. Add in season salt to taste.

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