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1
Preheat oven to 350 degrees F. Cook pasta according to package directions.
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Then drain it and set aside.
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3
Heat the olive oil in a large cast iron skillet or pan.
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When hot, add your corn kernels and sausage.
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Saute for 5 minutes until the corn is cooked through and the sausage is lightly browned.
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Add the onion, bell peppers and jalapenos to the pan.
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Cook for another 4 minutes until the vegetables are just tender.
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Stir in the black beans and drained pasta shells and remove the mixture from the heat.
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Set aside while you make your spicy cheese sauce.
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For the sauce: Start by making a roux (a roux is just butter and flour).
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Melt the butter in a medium saucepan over medium heat.
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When its melted and bubbling slightly, whisk in the flour.
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Cook your roux, while whisking constantly for 2-3 minutes.
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Add the milk to your roux and cook, whisking constantly, until thickened.
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Dont panic if your sauce doesnt thicken right away, it can take 6-8 minutes.
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When the sauce is thickened enough to coat the back of a spoon, lower the heat and whisk in 1/2 cup of the Monterey jack, 1 cup sharp cheddar, the minced chipotle pepper, cumin, and Mexican chili powder.
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If you cooked your sausage and vegetables in a cast iron skillet or oven safe pan, go ahead and pour the cheese sauce right over the pasta mixture.
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If not, transfer the pasta mixture into a lightly greased baking pan (I recommend a 9x9-inch) and add the Mexican cheese sauce.
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Either way, use a spatula to make sure everything is well coated in cheese sauce.
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Top your Mexican mac and cheese with the remaining Monterey jack and cheddar cheeses ( 1/4 cup each) and sprinkle with an even layer of panko breadcrumbs.
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Bake for 30 minutes until the cheese is melted and bubbling.
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Serve garnished with cilantro and jalapenos.
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23
Fiesta on, dudes.
