Macaroni and Cheese Chile Boats

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  • PREP TIME
    30 Min
  • COOK TIME
    30 Min
  • SERVINGS
    4

This Mexican-inspired baked macaroni and cheese with diced poblano chile, mushrooms and two kinds of Mexican cheese is an awesome vegetarian-friendly recipe you can serve as a main dish or a side. It’s a hearty, stick-to-your-ribs dish that’s the perfect way to fill your belly during the fall and winter.

I love to serve this variation of mac and cheese inside of poblano chile boats for a dramatic, fun look (and to get more veggies in), but you can also bake it in a casserole dish if you like.

If you want to bake this pasta in a casserole dish, spray the dish with a little nonstick cooking spray, spoon into the dish, top with the breadcrumb and cotija mixture and bake at 350 degrees Fahrenheit. Depending how deep your casserole dish may be, you may need to increase the cooking time by 5-7 minutes.

Note: Click the ‘Products‘ tab above to learn more about the Cacique® ingredients used in this recipe. You can find these ingredients near you by clicking the ‘Find Stores‘ tab, selecting the products you are looking for, and entering your zip code.

maura_wall_hernandez_cacique-vegetarian-mex-mac-and-cheese-prep-crumbs
maura_wall_hernandez_cacique-baked-poblano-chile-mushroom-macaroni-and-cheese

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