Taco Southwestern Mac & Cheese

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.

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Servings: 6

Prep Time: 30 minutes
Cook Time: 30 minutes

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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)

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Directions

1. Cook pasta according to package directions. Drain and set aside.

2. In a skillet, cook chicken thighs with taco seasoning until fully done. Chop into bite-sized pieces.

3. In a large bowl, combine cooked pasta, chicken, cheddar cheese, cheddar soup, milk, and diced jalapeños. Mix until everything is well coated and creamy.

4. Pour mixture into a greased casserole dish and spread evenly.

5. Top with the 16 tortilla scoops.

6. Spoon salsa into each scoop.

7. Bake at 350°F for 30 minutes.

8. 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.

9. Garnish with sour cream and serve warm.

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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.

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Some recipes are just food.
Others become part of your rhythm, your table, your story.

This one? It’s a keeper.

– Crackerberries Kitchen © 2026

Easy Mac & Cheese

Easy Mac + Cheese

 

2¼ cups elbows macaroni, cooked and drained

1 can cheddar cheese soup

1 can cream of chicken soup

1½ cup skim milk

1 cup shredded cheddar cheese

1½ cups stuffing mix

Salt and pepper to taste

4-5 slices smoked ham, chopped

 

After the elbows are drained, add soups and milk to pot with elbows.  Stir to mix well.  Add ham, salt and pepper and mix well.  Pour into lightly greased baking dish.  Combine stuffing mix and shredded cheese together and spread over top.  Bake at 375º for 35-40 minutes until bubbly on top.  Let stand ten minutes before serving.

 

 

© Crackerberries 2014

Macaroni and Cheese

"Yankee Doodle went to town riding on a pony, stuck a feather in his hat and called it macaroni!"

Macaroni + Cheese

2 cups elbows pasta

1 ½ cup shredded extra sharp cheddar cheese

2 cups milk

2 cups fresh broccoli florets

2 tbsp flour

2 tbsp butter

Salt and Pepper to taste

Cook pasta according to package directions, drain and set aside.  In medium sauce pan melt butter, stir in flour until smooth.  Pour in milk all at once and stir constantly over medium heat until it starts to thicken.  Add cheese and stir until melted.  Combine with macaroni and broccoli.  Place in lightly greased glass baking dish and sprinkle with salt and pepper.  Bake 350° 35-40 minutes until bubbly and top is golden brown.  Serve immediately.  We have ours with pig ears, AKA fried bologna.

© Crackerberries 2012

Shepherd's Spaghetti Pie

Pasta Style Shepherd’s Pie

½ lb spaghetti

½ lb ground beef

1 tbsp extra virgin olive oil

4 stalks celery, diced

1 small onion, chopped

1 cup diced banana peppers

1 tsp minced garlic

1 cup sliced mushrooms

1 packet onion soup mix

½ cup stout beer

2 tbsp butter

2 tbsp flour

1 cup milk

1½ cups shredded cheddar cheese

Fresh ground black pepper

Break spaghetti into thirds and cook according to package instructions.  Drain, rinse and set aside.

Preheat oven to 350°.

Sauté onion and celery in olive oil for 2-3 minutes; add ground beef, peppers, and garlic and continue cooking until burger is no long pink.  Add garlic, onion soup mix and beer and cook just until well blended and bubbly.  Spread mixture in lightly greased baking dish.

In medium sauce pan, melt butter, stir in flour and add milk all at once.  Stir constantly over medium heat until it starts to thicken.  Stir cheese just until it starts to melt.  Add pasta and mix well.  Pour past mixture over top of meat and vegetables.

Bake 350° for 30-35 minutes, until top starts to brown.  Remove from oven and let stand 10-15 minutes before serving.  Add ketchup if desired.

© Crackerberries 2012

Mac & Cheese Eastern Style



Mac and Cheese ~ Eastern Style

3 cups pasta shells/macaroni

2 cups shredded sharp cheddar cheese

2 eggs, beaten

2 cups milk

1 cup parmesan cheese

1 medium onion, caramelized^☼

1 cup chopped ham

Salt & pepper

Cook and drain pasta according to package directions.  Combine milk, eggs and parmesan cheese and add to pasta; mix well. 

Layer pasta in 2 quart greased casserole dish pasta, shredded cheddar and ham; do this two times ending with pasta. 

Spread caramelized onions on top and sprinkle with salt and pepper.  Bake in 350º oven for 30-40 minutes until top of casserole is brown and bubbly. 

Let cool five minutes before serving.  My mother always says to serve macaroni and cheese with beets but I served with homemade pickles.

^☼   To make caramelized onions, add 2 Tbsp. butter to cast iron fry pan and melt; add sliced onions for 5-8 minutes, tossing often, until onions are tender and brown.

© Crackerberries 2011