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Mac and Cheese Verde

Delicious Mac and Cheese Verde like you’ve never had it before! Features a tangy twist of HERDEZ® Salsa Verde and broccoli. Win over even the pickiest eater with something they’ll love.

10 Minutes
30 Minutes
40 Minutes


  • 1 pound elbow macaroni (or other favorite shaped pasta)
  • 3 tablespoons olive oil
  • 6 HERDEZ® corn tortillas, diced
  • 1 teaspoon or a “pinch” of Kosher salt
  • 5 tablespoons unsalted butter, diced
  • 2 cups whole milk
  • 3 tablespoons Maseca
  • 1 pound sharp Cheddar cheese, shredded
  • 1 cup HERDEZ® Salsa Verde
  • 4 cups frozen broccoli florets
  • 1/2 teaspoon ground black pepper


  1. Heat oven 375°F.
  2. Cook pasta according to package directions, leaving slightly firm.
  3. Drain and set aside.
  4. In a large Dutch oven, heat oil over medium heat.
  5. Add tortillas and stir 4 minutes or until golden and crisp.
  6. Transfer to a paper towel-lined plate.
  7. Add pinch of salt and set aside.
  8. Reduce heat to low and add 3 tablespoons of butter.
  9. In a bowl, whisk together milk and Maseca.
  10. Pour mixture into a pot while whisking constantly. Whisk 3 to 4 minutes or until mixture thickens.
  11. Add 3 cups of cheese, HERDEZ® Salsa Verde, broccoli, cooked pasta, tortillas, 1 teaspoon salt, and ½ teaspoon pepper; stir until well combined.
  12. Transfer mixture to large greased casserole dish or 6 individual greased baking dishes.
  13. Sprinkle remaining cheese and butter over top.
  14. Bake 15 minutes or until cheese is melted, golden and bubbly.