Mole Mac and Cheese

Upgrade your mac & cheese recipe with the legendary DOÑA MARÍA® Mole sauce.



Celebrate with DOÑA MARÍA


  • 2 cups

    dried macaroni

  • 1 whole


  • 2 tablespoons

    of butter

  • 2 tablespoons

    all-purpose flour

  • 2 tablespoons

    DOÑA MARIA® mole paste

  • 3/4 cup

    whole milk

  • 8 ounces

    sharp cheddar cheese, grated

  • 4 ounces

    Mexican cheese blend, pre-grated

  • Salt and black pepper to taste

Print Recipe

Serves 3



  1. Preheat oven to 350°F.

  2. Cook macaroni until slightly firm. Drain and set aside.

  3. In a small bowl, beat egg.

  4. In a larger bowl add milk and mole together. Mix until mole paste is dissolved in the milk.

  5. In a large pot melt butter and sprinkle in the flour. Whisk together over medium-low heat. Cook for a couple of minutes, whisking constantly. Don’t let it burn.

  6. Pour in the milk and mole mixture (reserve ¼ cup for later use), add the salt and pepper to taste. The sauce should be slightly salty. Whisk until smooth and cook for about 2 minutes, until it thickens. Reduce the heat to low.

  7. Take ¼ cup of the milk and mole mixture and slowly pour the beaten egg, whisking constantly. Pour the egg/sauce mixture into the pot, whisking until smooth.

  8. Add in the sharp cheddar cheese to the pot with sauce and stir to melt. Taste the sauce and add more salt and pepper if needed. Turn off heat.

  9. Add the drained macaroni to the cheese sauce and mix to combine. Pour into a bettered baking dish, top with the 4 ounce of Mexican cheese blend and bake until bubbly and golden on top, 10 to 15 minutes. Serve hot!


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