Soooo…. what do you get when you combine a classic American dish with southwestern flavors?
A whole bunch of deliciousness in the form of Tex-Mex mac n’ cheese. That’s what.
To make this deal even sweeter, this recipe has many variations!
Here’s how to change it up based on your dietary needs and preferences:
You can make it with or without meat.
- This recipe includes veggie “meat” sausage, but you can easily use ground turkey or regular sausage.
Or with or without gluten.
- There are two tablespoons of flour in the cheese sauce, which you can totally swap out for a GF flour/thickener of your choice.
- Instead of regular pasta, I used Banza, which is made from chickpeas.
And it’s easy to make dairy-free too.
- I used real cheddar for this recipe with vegan butter and non-dairy milk. So all you’d have to do is get two cups of your favorite vegan cheddar to make this completely vegan.
Swap out veggies for your favorites.
- Not a fan of bell pepper, jalapeno, tomato or red onion? Other good veggies for this dish would be chopped zucchini, peas, green beans, corn, other pepper varieties and sweet potato.
The possibilities are endless!
I made this recipe simply by adapting my basic mac and cheese recipe and adding the vegetable/sausage mixture to it. So if you’ve made my mac and cheese recipe before, some of this will already be familiar to you!
Storing and reheating this Tex-Mex mac and cheese:
You can store this dish in the fridge for up to five days and in the freezer for up to three months. It reheats best in the microwave or oven (make sure to cover it with foil and top with extra cheese if reheating in the oven!)
If you end up making this Tex-Mex mac and cheese shoot me a photo via DM on Instagram at @workweeklunch or share with the hashtag #workweeklunch!