Add a little Southwestern flare to a classic BBQ side with this Tex Mex inspired mac loaded with green chiles, cilantro, and corn tortillas, and topped with smoked paprika bread crumbs.


  • 1 lb. macaroni or rotini noodles
  • 6 corn tortillas, roasted over a flame 30 seconds and roughly chopped
  • 1 small bunch cilantro, large stem pieces chopped off
  • 1 (7 oz.) can mild green chiles, drained
  • 8 Tbsp. (1 stick) unsalted butter, divided
  • 1 quart milk
  • 1/2 cup flour
  • 8 oz. sharp cheddar cheese, shredded
  • 8 oz. Monterey jack cheese, shredded
  • 1 Tbsp. Choice of seasoning:
  • San Andreas Achiote Rub
  • La Plata Peak Adobo Spice
  • salt & pepper to taste
  • 1 cup Panko bread crumbs
  • 1 1/2 tsp. Smoked Spanish Sweet Paprika


Preheat oven to 375 degrees. Bring a large pot of salted water to a boil. Add macaroni, cook according to package directions then set aside. In a food processor, pulse tortillas, cilantro, and green chiles together 5 or 6 times and set aside. Heat milk in a small saucepan over medium heat, but don’t let it boil. In a separate saucepan, melt 6 Tbsp. of the butter over low heat then add flour. Stir flour-butter mixture constantly with a whisk for about 2 min. Continue whisking while slowly pouring in the hot milk. Increase heat to medium and keep whisking to make sure the mixture is smooth. Cook for a few minutes, whisking constantly, until thickened. Remove from heat and stir in cheeses, seasoning of choice, and salt & pepper to taste. Fold in tortilla-cilantro-chile mixture. Transfer to a greased casserole dish. Melt remaining 2 Tbsp. butter and stir in bread crumbs and paprika until bread crumbs are coated. Sprinkle seasoned bread crumbs across the top of the macaroni mixture. Bake, uncovered, for 30 to 35 min. or until bubbling and bread crumbs are browned.


6 to 8 servings

Thanks To

Savory Spice Test Kitchen

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Savory Spice Shop Ingredients
San Andreas Achiote Rub 1 oz bag $2.10
La Plata Peak Adobo Spice 1 oz bag $2.30
Paprika, Smoked Spanish, Sweet 1 oz bag $2.50
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