Mac & Cheese Verde

Delicious mac n’ cheese like you’ve never had it before! Features  a tangy twist of HERDEZ® Salsa Verde and broccoli. Win over even the pickiest eater this Día del Niño with something they’ll love.

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  • 1 pound

    elbow macaroni (or other favorite shaped pasta)

  • 3 tablespoons

    olive oil

  • 6

    corn tortillas, diced

  • 1 teaspoon + “pinch”

    Kosher salt

  • 5 tablespoons

    unsalted butter, diced

  • 2 cups

    whole milk

  • 3 tablespoons


  • 1 pound

    sharp Cheddar cheese, shredded

  • 1 cup

    HERDEZ® Salsa Verde

  • 4 cups

    frozen broccoli florets

  • 1/2 teaspoon

    ground black pepper

Print Recipe

Serves 6-8



  1. Heat oven 375°F.

  2. Cook pasta according to package directions, leaving slightly firm. Drain and set aside.

  3. In large Dutch oven heat oil over medium heat. Add tortillas and stir 4 minutes or until golden and crisp. Transfer to paper towel-lined plate. Add pinch salt and set aside.

  4. Reduce heat to low and add 3 tablespoons butter. In bowl, whisk together milk and maseca. Pour mixture into pot while whisking constantly. Whisk 3 to 4 minutes or until mixture thickens. Add 3 cups cheese, HERDEZ® Salsa Verde, broccoli, cooked pasta, tortillas, 1 teaspoon salt and ½ teaspoon pepper; stir until well combined.

  5. Transfer mixture to large greased casserole dish or 6 individual greased baking dishes. Sprinkle remaining cheese and butter over top. Bake 15 minutes or until cheese is melted, golden and bubbly.


HERDEZTM Traditional Instant Refried Beans

Classic ingredients provide an authentic flavor.

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