Chile mac from The Tex-Mex Cookbook: A History in Recipes and Photos by Robb Walsh

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rinshin on February 04, 2019

    First time tasting chile mac and expected something like mac and cheese with Tex-Mex flavoring with some meat. The mildly spicy meat mixture is the star here with small amount of macaroni and cheese. Halved the recipe which should yield 2 servings but made enough for 4 servings with a side of salad. Used half ground beef and pork instead of all beef. After tasting the mixture with cheese, I ended up mixing all of the cheese in the mixture and baked at 300 F covered for 45 min and added more cheese and quickly broiled to brown the cheese on top. Super simple to make, very tasty, and comforting.

  • foolcontrol on January 16, 2018

    If you are wanting the best recipe ever for Chile Mac, this is it. I expected it to be good but I think this is as good as it gets for this particular dish.

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