This spicy southwest mac and cheese is loaded with flavor and fresh veggies. A Tex Mex pasta dish with whole food ingredients.
recipe originally published March 5, 2012
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Why you'll love this recipe
When you are craving comfort food and also want fresh veggies? Make this spicy southwest mac and cheese! It has all the crunchy crisp veggies, beans for protein, southwest flavors from spices, and a tangy vegan cheese sauce.
The Tex Mex flavors in this pasta pair well with the vegetables we add: three kinds of peppers, fresh summer corn, and creamy cool avocado. The leftovers are one of those lunches you look forward to...
How to make southwest mac and cheese
This Tex Mex pasta dish is as easy as boiling pasta, quickly blending up a cheese sauce, and prepping some veggies. Those last two parts are done in the time it takes to boil pasta.
I sometimes make this and just add whatever veggies I have. I almost always have bell peppers and jalapeño peppers, and during the summer I always have fresh corn. Tex Mex dishes often use black beans, but I love a pinto or even a cannellini bean in this dish.
The way I serve this changes, and I don't even know why. Sometimes I stir the cheese sauce into the pasta and veggies, and other times I pour the cheese sauce and southwest veggie bean mixture on top of the pasta after it is plated.
The flavors are the same, and you can make this as spicy or mild as you want. If you like spicy, just wash the jalapeño peppers and slice them up. If you like the flavor of jalapeños but not the potential spice, remove the seeds as you are trimming the stem and slicing.
Shortcuts to make this pasta
There are several short cuts to make this easy pasta recipe even faster!
- Canned or frozen corn is just as good as fresh
- Taco seasoning can take the place of the individual spices
- Use Rotel instead of the bell peppers and green chiles
How long does this recipe last?
My rule for maximum flavor and freshness is to enjoy this Tex Mex pasta within three days.
Refrigerate any leftovers. Wait until it is cooled completely, and refrigerate in a glass container with a tightly fitting lid.
Reheating methods
- Stovetop: Reheat on the stovetop in a skillet over medium heat.
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Southwest Macaroni and Cheese
This spicy southwest mac and cheese is loaded with flavor and fresh veggies. A Tex Mex pasta dish with whole food ingredients that is quick and easy.
Ingredients
- 14 ounces gluten free pasta (macaroni / penne style)
- 2 tablespoons olive oil (see notes for oil free method)
- 1 sweet or yellow onion, peeled and diced
- 4 cloves garlic, peeled and minced
- 2 fresh jalapeno peppers, trimmed, cored and sliced
- 1 orange or red bell pepper, trimmed, cored and diced
- 1 (4 ounce) can diced Hatch green chiles
- 1 (15.5 ounce) can pinto beans, drained
- kernels cut from 2 fresh ears of corn or 1 (15 ounce) can / frozen
- 1 ½ cups Vegan Cheese Sauce
southwest spice blend
- 1 ½ teaspoons dried oregano
- 1 teaspoon smoked paprika
- ¾ teaspoon fresh cracked black pepper
- ½ teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon pinch sea salt
garnish
- cherry tomatoes
- avocado
- fresh jalapeno slices
Instructions
- Cook pasta according to directions.
Prepare the remaining ingredients
- In a large skillet over medium heat, sauté onion and garlic in olive oil until onion is soft and translucent.
- Add the jalapeno and bell peppers and green chiles, stir to combine and sauté long enough to soften the peppers to your liking.
- Add the pinto beans, corn, and the southwest spice blend to the onion pepper mixture. Continue cooking until warmed through.
Serving options
- Add the cheese sauce and pasta to the skillet and combine. Garnish with green onion and serve, OR
- Divide the pasta into individual portion bowls and and pour the cheese sauce over the top of the pasta. Add the southwest bean and veggie mixture to the pasta. Garnish with green onions.
Notes
oil free recipe option
Use vegetable broth in place of the olive oil for sautéing.
Spicy or mild - you choose!
You can make this pasta as spicy or mild as you want.
- If you like spicy, just wash the jalapeño peppers and slice them up.
- If you like the flavor of jalapeños but not the potential spice, remove the seeds as you are trimming the stem and slicing.
Shortcuts to make this pasta
There are several short cuts to make this easy pasta recipe even faster!Â
- Canned or frozen corn is just as good as fresh
- Taco seasoning can take the place of the individual spices
- Use Rotel instead of the bell peppers and green chiles
How long does this recipe last?
My rule for maximum flavor and freshness is to enjoy this Tex Mex pasta within three days.
Refrigerate leftovers. Wait until completely cool and refrigerate in a glass container with a tightly fitting lid.Â
Reheating methods
- Stovetop: Reheat on the stovetop in a skillet over medium heat.
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 188Total Fat: 9gSodium: 215mgCarbohydrates: 17gFiber: 3gSugar: 2gProtein: 8g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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j3nn says
I'm drooling!! That looks incredible. Avocado and cheeziness are winners in my book. 🙂
spabettie says
it really was perfect. 🙂
Julia says
I've heard of this 'corn pasta' stuff, but have yet to try it. I did make vegan mac and cheese this weekend, with brown rice noodles. It was amazing, and 100% different from this recipe. Which is fantastic because that means I have to make vegan mac and cheese, again, but with this recipe. I'm not complaining, nope, not 1 bit. I'll use ANY excuse to make and eat more mac!
spabettie says
oh, darn, you have to make MORE mac & cheese!?!? 😉 I had never heard of it either, but it's pretty good! my favorite is still the quinoa pasta, and brown rice always takes a very close second.
janetha says
i love this spin on classic mac! wow, great idea!!
spabettie says
it is SO good, Janetha! I have added green chiles to my mac before, but that's where I stop... all these flavors really go great together!
happyzhangbo-lovingfood says
Wow, that looks amazing. Creamy, fresh, and delicious!
Averie @ Love Veggies and Yoga says
Great recipe for cheese sauce and love the SW flavors and avocado in this mac n cheese!
Char @ www.charskitchen.ca says
ooohhh I love the sound of this mac & cheese! Such a perfect spin-off, and the addition of avocado is just amazing. Yes, I have had corn pasta! I do really like it, though my fave is still brown rice pasta 🙂
spabettie says
Char, I'm with you on the brown rice pasta. my favorite is still quinoa pasta, but we like the brown rice too. yeah, the avocado just completes this for me!
jobo says
um, YUM. this looks like the most divine concoction!!! WANT! 😉
Cara says
Do praytell, did you like the corn pasta better than any other GF pasta out there? I'm curious now--this is the 2nd time I have heard about it. Now I need a review 🙂
You have my vote in for that house. I will pitch in $20/month for my rent, vocal lessons, and upkeep 🙂
spabettie says
actually, no. 🙂 we like the quinoa pasta best, have you had that one? it's in a teal box, Ancient Harvest brand. SO good. this was fine, though. if you can find it in a store, yeah, go for it. I don't know if I'd order it online again... (I heard Trader Joes has some??)
we are looking at that house TOOODAAAAAY! can't wait. 😀
Heather (Where's the Beach) says
Oh can't wait to hear more about that house after you've seen it! And that dish looks so good - ooey gooey yummy
spabettie says
we are going to see it today!! I can't wait! 😀 we are seeing SIX houses today, whew long day but SO fun!!
marla says
Love all that cheese and the Southwest twist ~ fun to use all that avocado too!
spabettie says
thanks, Marla - I've added green chiles to my mac before, but never all the rest, it really goes well together, I think! and yeah, that avocado just makes it perfect!