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Velveeta® Salsa Mac and Cheese

Jennifer Hanson

"A QUICK family favorite and so tasty! Adjust the overall heat of the dish by choosing milder (or hotter) salsa."
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25 m servings 604 cals
Original recipe yields 4 servings

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  • Prep

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  1. Heat a large skillet over medium-high heat. Cook and stir beef and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add salsa and water; bring to a boil. Stir in macaroni; reduce heat and cover skillet. Simmer until macaroni is tender, 8 to 10 minutes. Stir cheese into mixture until melted.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 604 calories; 27.5 g fat; 51.3 g carbohydrates; 38 g protein; 92 mg cholesterol; 1518 mg sodium. Full nutrition

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Read all reviews 5
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This is a good way to spice up macaroni and cheese. I left out the ground round. I also added hot giardiniera on top before serving. Thanks for the recipe:)

I wasn't a big fan of this recipe, although a lot depends on the salsa used, how much flavor gets contributed. Taste-wise, I felt it was too one note, and likewise texture wise, it the same pro...

The real deal. I would recommend putting extra cheddar on the top with some paprika.

Easy and everyone loves it. I used Boca meatless crumbles instead of Beef, and added a little taco seasoning as the other reviewer suggested.

This was delicious! I was using leftover ingredients from taco night, so I had to adjust the recipe a little bit to fit the quantities that I had left. My ground beef had taco seasoning on it, w...