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Skillet Salsa Mac & Cheese

Step your macaroni and cheese game by adding some heat! Now step up your backyard grill out with SKILLET Salsa Mac & Cheese cooked on the grill. This summer side dish might just outshine the burger it's next to.

15 minutes
30 minutes
45 minutes


  • 4 cups whole milk
  • 2 1/2 cups uncooked elbow macaroni
  • 3 cups shredded mild cheddar cheese, divided
  • 1/2 cup shredded part-skim mozzarella cheese
  • 2 ounces cream cheese
  • 2 tablespoons butter
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • Pinch nutmeg
  • 1 1/2 cups LA VICTORIA® Thick ‘n Chunky Salsa, divided
  • LA VICTORIA® Nacho Sliced Jalapeños for garnish, if desired


  1. In large skillet over medium heat, combine milk and macaroni.
  2. Bring to a simmer. Cook 5 to 6 minutes, stirring to prevent sticking, until macaroni is tender and mixture has thickened.
  3. Remove from heat.
  4. Stir in 2 cups cheddar cheese, mozzarella cheese, cream cheese, 2 tablespoons butter, mustard, cayenne pepper, salt and nutmeg. Stir in 1 cup salsa.
  5. Heat grill to medium-high. Transfer macaroni mixture into 4 (6-inch) cast iron skillets. Top with remaining cheddar cheese. Place skillets on grill.
  6. Cover grill and heat 10 to 12 minutes or until hot and bubbly. Serve with remaining salsa and jalapeños, if desired.