Recipe courtesy of Mary Sue Milliken

Mexican Mac and Cheese

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  • Level: Easy
  • Yield: 12 servings
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1 1/2 cups whipping cream

1 1/2 cups half and half

1/2 pound asadero-style cheese, shredded

1/2 pound Manchego cheese, shredded

1 teaspoon celery seeds

1/4 teaspoon cayenne pepper

3 large egg yolks

1 pound elbow macaroni, cooked

1/2 cup grated Cotija

1/2 cup bread crumbs

Chopped fresh parsley


  1. Preheat oven to 400 degrees F. Combine cream, half and half, asadero-style and Manchego cheese in heavy medium saucepan. Stir over low heat until cheese melts. Remove from heat. Add celery seeds and cayenne pepper. Season sauce with salt and pepper. Beat yolks in large bowl to blend. Gradually whisk in sauce. Add macaroni and stir to blend. Butter 4 quart baking dish. Pour macaroni and sauce into dish. Mix Cotija cheese and bread crumbs in small bowl. Sprinkle evenly over macaroni. Bake until sauce is bubbling and top is beginning to brown, about 25 minutes.