Hello?
If you’ve been away, welcome back. I may have overindulged in s’mores jar cakes recently, but today it’s all about a different kind of comfort food: mac and cheese—with a Mexican twist.
Before we dive into the recipe, two quick asides: I’m hoping the movie adaptation of Water for Elephants lives up to the book, and all this cheesy comfort food reminds me of holiday casseroles my family passed around—rich, nostalgic, and unapologetically indulgent.
Girdles and traditional holiday casseroles are one thing, but this dish combines noodles, cheese, peppers, onions, spices, and shredded chicken into something that feels familiar and exciting at the same time. It’s comfort food with bright Mexican-inspired flavors—please try it.
Baked in individual ramekins, these creamy, gooey mac and cheese cups are studded with shredded chicken and taco-like ingredients—red onion, green and red peppers, corn, and warm spices. A crisp, crunchy topping gives way to browned, bubbly cheese beneath, which is exactly how it should be.
Eat up.
Yes.
Mexican Mac and Cheese Cups
Makes 6 ramekins (about 3 inches wide x 2 inches tall)
- 2 boneless, skinless chicken breasts, cooked and shredded
- 2 cups dry whole wheat elbow noodles
- 1/2 cup red onion, chopped
- 1/2 cup green pepper, chopped
- 1/2 cup red pepper, chopped
- 1/2 cup corn (frozen is fine; thaw and pat dry)
- 3 garlic cloves, minced
- 1 tablespoon olive oil
- 1/2 tablespoon ground cumin
- 1 teaspoon chili powder
- Pinch of cayenne pepper (optional, to taste)
- 1 tablespoon butter
- 1 tablespoon flour
- 2 cups milk
- 1 cup grated Monterey Jack cheese
- 1 1/2 cups grated sharp cheddar cheese
- 1/4 cup grated Parmesan cheese
- 1/4 cup panko bread crumbs
- Salt and pepper, to taste
- Fresh cilantro for garnish
Instructions
For speed, use pre-cooked chicken—grill, bake, poach, or roast and shred. Preheat the oven to 350°F (175°C). Bring a pot of salted water to a boil and cook the noodles according to package directions until al dente; drain and set aside.
While the pasta cooks, heat a skillet over medium heat and add the olive oil. Sauté the red onion and peppers until softened, about 5–6 minutes. Add the garlic and corn and cook for another minute. Stir in the shredded chicken, cumin, chili powder, and cayenne; reduce the heat to low and keep warm.
In a small saucepan over medium heat, melt the butter. Whisk in the flour and cook for 1–2 minutes to form a light roux. Gradually whisk in the milk and reduce heat to medium-low. Stir in the Monterey Jack and sharp cheddar, continuing to stir until melted and the sauce thickens, about 5–8 minutes. Watch carefully and stir frequently to prevent sticking. Season the cheese sauce with salt and pepper.
Combine the drained pasta with the chicken and pepper mixture, then pour the cheese sauce over it and stir to combine evenly. Lightly spray six ramekins with non-stick spray. Divide the mac and cheese among the ramekins, about 1 1/2 cups per ramekin. Sprinkle each with panko and a little extra cheese if desired.
Bake for about 20 minutes, or until the tops are golden and the cheese is bubbling. Remove from the oven and garnish with fresh cilantro before serving.
These cups are dangerously good—creamy, cheesy, and full of bright flavor. They’re perfect for individual servings, potlucks, or a comforting weeknight meal. Enjoy—maybe don’t judge me when I admit I ate more than one ramekin.