Mexican Mac-n-Cheese Recipe

Name: Mexican Mac-n-Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1 cup frozen corn kernels, thawed; 1 medium onion, cut into 1/4-inch dice; 1 red pepper, seeded, cut into 1/4-inch dice; 4 cloves garlic, peeled and minced; 1 tablespoon plus 1 teaspoon kosher salt; 2 teaspoons cumin; 2 teaspoons chile powder; 1/2 teaspoon cayenne pepper; 1/4 all-purpose flour; 4 cups milk, cold; 2 cups shredded cheddar; 1 cup shredded Monterey Jack; 1/2 cup scallions, thinly sliced; 1 teaspoon freshly ground black pepper; 1 pound mini rigatoni, cooked al dente according to package directions; 1/2 cup panko breadcrumbs; 1/2 cup crumbled cotija cheese, for garnish; 1/4 cup cilantro leaves, minced, for garnish; 1/4 cup pickled jalapenos, drained, minced, for garnish

Servings: persons

4 tablespoons unsalted butter
1 cup frozen corn kernels, thawed
1 medium onion, cut into 1/4-inch dice
1 red pepper, seeded, cut into 1/4-inch dice
4 cloves garlic, peeled and minced
1 tablespoon plus 1 teaspoon kosher salt
2 teaspoons cumin
2 teaspoons chile powder
1/2 teaspoon cayenne pepper
1/4 all-purpose flour
4 cups milk, cold
2 cups shredded cheddar
1 cup shredded Monterey Jack
1/2 cup scallions, thinly sliced
1 teaspoon freshly ground black pepper
1 pound mini rigatoni, cooked al dente according to package directions
1/2 cup panko breadcrumbs
1/2 cup crumbled cotija cheese, for garnish
1/4 cup cilantro leaves, minced, for garnish
1/4 cup pickled jalapenos, drained, minced, for garnish

1
Preheat the oven to 350 degrees F.
2
Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepot set over medium-high heat.
3
Saute until the onions are translucent, 6 to 8 minutes.
4
Add the cumin, chile powder, cayenne pepper and flour and cook, stirring frequently with a wooden spoon, to make a roux, 3 to 4 minutes.
5
Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth.
6
Cook over medium heat, stirring often, until starting to thicken, 8 to 10 minutes.
7
Reduce the heat to medium-low and stir in the cheddar and Monterey Jack.
8
Cook until the sauce is smooth and creamy, 4 to 5 minutes.
9
Add the scallions, pepper and rigatoni and mix well to combine.
10
Pour the into a 9-by-13-inch glass baking dish.
11
Sprinkle the panko evenly over the top and cover with foil.
12
Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling.
13
Remove to a cooling rack and let rest for 8 to 10 minutes.
14
Garnish with the cotija, jalapeno and cilantro.
15
Serve immediately.

686

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1 cup frozen corn kernels, thawed, 1 medium onion, cut into 1/4-inch dice, 1 red pepper, seeded, cut into 1/4-inch dice, and more.

Yes, Mexican Mac-n-Cheese falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mexican Mac-n-Cheese

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