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.


HERDEZ® Salsa Piquiña Medium/Hot

Spicy, smoky and bold, there’s a lot to love about its vibrant taste.

Learn More

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