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Mexican Macaroni


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Rate this recipe 4.5/5 (11 Votes)


  • 1 tablespoon butter or margarine
  • 1/2 cup sliced green onion
  • 2 tablespoons cornstarch
  • 1/2 teaspoon ground cumin seed
  • Dash of salt
  • 1 can (14 ounces) chicken broth
  • 1 package(8 ounces) about 2 cups shredded Monterey Jack cheese with jalapeño peppers
  • 1/2 cup sour cream
  • 8 ounces twisted pasta, cooked and drained


Servings 8
Adapted from


Step 1

1.Preheat oven to 350°F.
2.Melt margarine over medium heat in a 2-quart saucepan.
3.Add green onions; cook, stirring, 2 minutes. Stir in corn starch, cumin and salt. Gradually stir in chicken broth until smooth.
4.Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat.
5.Stir in cheese until melted. Stir in sour cream. Pour over pasta; stir to coat. Spoon into greased shallow 2-quart baking dish.
Bake for 15 minutes or until mixture is heated thoroughly.

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Mom's Macaroni and Cheese Macaroni and Cheese w/ Jalapenos & Peppers