You just RSVPed to Friendsgiving and now you’re deciding what to bring. Do yourself and your fellow guests a favor: volunteer to bring this Texas-Style Mac and Cheese. It keeps the comforting, creamy foundation everyone loves, but adds two small tweaks—sour cream and a can of diced green chiles—that lift the flavor without masking the classic profile. The chiles give a subtle, savory depth rather than heat (I used a can labeled “hot” and my kids loved it). A touch of sour cream adds gentle tang and silkiness so every bite sings.
This recipe is straightforward, family-friendly, and easily scaled. It’s also naturally flexible: use your favorite sharp cheddar, swap in a different milk if needed, or choose gluten-free elbow pasta (as noted) so more guests can enjoy it. The dish finishes in the oven with a crisp panko topping for contrast—creamy interior, golden crunchy top. Below you’ll find the ingredient list, step-by-step instructions, nutrition information, and a few tips for making this ahead, transporting it, and adapting it to suit dietary needs.
Can I make this ahead of time?
Yes. Prepare the mac and cheese through the final mixing stage (up to step 7 in the instructions below). Press plastic wrap directly onto the surface of the pasta to prevent it from drying out and keep it refrigerated. When you arrive at the party, remove the plastic, top with the remaining cheese and panko, then bake at 425°F until golden and bubbly. If the dish has chilled thoroughly, add a few extra minutes to bake time so it heats through. This method makes the day-of logistics easy and gives you one less thing to do while guests arrive.
Texas Baked Mac and Cheese
Average rating: 4.94 from 16 votes
Prep: 5 mins Cook: 20 mins Bake time: 10 mins Total: 35 mins
Servings: 8 people
Ingredients
- 2 tablespoons extra virgin olive oil, divided
- 1/4 cup very finely diced shallot
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1½ teaspoons kosher salt, plus more to taste
- 1/2 teaspoon freshly cracked black pepper, plus more to taste
- 12 ounces gluten-free elbow pasta (such as Jovial) or regular elbow pasta
- 2 cups milk
- 2 cups water
- 2½ cups sharp cheddar cheese (such as Tillamook), divided
- 1/4 cup low-fat sour cream
- 1 (4-ounce) can diced green chiles, undrained
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon paprika
- 1/4 cup gluten-free panko bread crumbs (such as Aleia)
- 1 tablespoon finely chopped cilantro leaves, optional, for serving
Instructions
- Preheat the oven to 425°F (220°C).
- Heat a large pot over medium heat and add 1 tablespoon of olive oil. Add the shallot and garlic and cook, stirring, until just tender, about 1–2 minutes.
- Add the butter, kosher salt, and black pepper and allow the butter to melt.
- Add the uncooked pasta, milk, and water. Bring slowly to a boil over medium heat, stirring frequently so the pasta cooks evenly and doesn’t stick.
- Cook, stirring often, until the pasta is tender and most of the liquid has been absorbed, about 12 minutes (timing will vary slightly by pasta type).
- Remove the pot from the heat. Stir in 2 cups of shredded cheddar, the sour cream, the can of diced green chiles (undrained), the nutmeg, and the paprika. Taste and add more salt if needed.
- Transfer the mac and cheese to a casserole dish and sprinkle the remaining 1/2 cup shredded cheddar evenly on top.
- In a small bowl, combine the panko breadcrumbs with the remaining tablespoon of olive oil and toss until the crumbs are evenly coated. Sprinkle the breadcrumbs evenly over the cheese layer.
- Bake uncovered until the cheese is melted and the panko is golden brown, about 8–10 minutes. Watch closely to avoid burning the topping.
- Remove from the oven and let rest for about 5 minutes before serving. Garnish with chopped cilantro if using, then serve warm.
Nutrition
Calories: 421 kcal, Carbohydrates: 41 g, Protein: 15 g, Fat: 23 g, Saturated Fat: 11 g, Sodium: 767 mg, Fiber: 1 g, Sugar: 4 g. Nutrition information is an approximation and will vary with ingredient brands and portion sizes.
Tips & Serving Suggestions
This mac and cheese pairs well with roasted vegetables or a crisp green salad to balance the richness. For a creamier texture, use whole milk or a mix of milk and cream. If you prefer a spicier kick, swap in a can of hotter green chiles or add a pinch of cayenne to the cheese mixture. The recipe is written for eight servings; it scales easily—double or halve as needed.
Make-Ahead, Storage and Reheating
To make ahead: assemble through step 7, press plastic wrap onto the pasta surface, and refrigerate. When ready to serve, top with cheese and panko and bake until heated through and golden. Leftovers keep in an airtight container in the refrigerator for 3–4 days. Reheat in a 350°F oven covered with foil until warmed through, then remove foil and bake a few minutes to crisp the topping again. You can also reheat individual servings in the microwave, but the topping will not stay crispy.
Dietary Notes
This recipe uses gluten-free pasta and gluten-free panko as an option, making it suitable for guests avoiding gluten. Choose dairy-free cheese and a non-dairy milk to adapt it for dairy-free diets, though texture and flavor will change.
Additional Info
Author: Alex Snodgrass
Servings: 8 people
Calories: 421 per serving (approximate)
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