There are meals that feed your family… and then there are meals that bring them back to the table twice. This one? It’s the second kind.
This Taco Southwestern Mac & Cheese is comfort food with a little sass — creamy, cheesy, just the right kick of spice, and hearty enough to satisfy even the hungriest crew. It’s the kind of dish you make once and then keep tucked in your back pocket for busy nights, potlucks, or when you just need something warm and dependable.
Servings: 6
Prep Time: 30 minutes
Cook Time: 30 minutes
Ingredients
12 oz. bowtie pasta
½ lb. cheddar cheese
2 cups milk
1 can cheddar soup
1 (4 oz.) can diced jalapeños
2 cups chicken thighs, cooked in taco seasoning (chopped)
1 cup shredded pepper jack cheese
1 cup salsa (½ cup for topping)
Salt & pepper, to taste
Sour cream (pass for seconds)
16 tortilla scoops (more if you like on the side)
Directions
Cook pasta according to package directions. Drain and set aside.
In a skillet, cook chicken thighs with taco seasoning until fully done. Chop into bite-sized pieces.
In a large bowl, combine cooked pasta, chicken, cheddar cheese, cheddar soup, milk, and diced jalapeños. Mix until everything is well coated and creamy.
Pour mixture into a greased casserole dish and spread evenly.
Top with the 16 tortilla scoops.
Spoon salsa into each scoop.
Bake at 350°F for 30 minutes.
Remove from oven, sprinkle with shredded pepper jack cheese, and return to oven for an additional 5–10 minutes, until cheese is melted and bubbly.
Garnish with sour cream and serve warm.
Crackerberries Notes
Want more heat? Add fresh jalapeños or a dash of hot sauce.
Feeding picky eaters? Tone it down by swapping pepper jack for mozzarella.
This reheats beautifully — if there’s any left.
Some recipes are just food.
Others become part of your rhythm, your table, your story.
This one? It’s a keeper.
– Crackerberries Kitchen © 2026
