Southwest Style Mac-And-Cheese Recipe

Name: Southwest Style Mac-And-Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup instant corn masa flour; 1 tablespoon Mazola(R) Chicken Flavor Bouillon Powder; 1 teaspoon Spice Islands(R) Ground Cumin; 1/4 teaspoon Spice Islands Garlic Powder; 1/2 teaspoon salt or to taste; 1/4 cup Mazola Corn Oil; 2 1/2 cups milk OR half and half; 2 cups water; 3 cups shredded mexican cheese blend; 2 cups shredded sharp cheddar cheese divided; 4 ounces green chilies chopped mild; 2 tablespoons Mazola Corn Oil; 1 1/2 cups poblano peppers diced red bell; 1 cup frozen corn fresh OR thawed; 15 ounces black beans rinsed and drained; 1 pound penne rigate OR similar size pasta, cooked; 1 cup panko bread crumbs; 2 tablespoons fresh cilantro minced

Servings: persons

1/4 cup instant corn masa flour
1 tablespoon Mazola(R) Chicken Flavor Bouillon Powder
1 teaspoon Spice Islands(R) Ground Cumin
1/4 teaspoon Spice Islands Garlic Powder
1/2 teaspoon salt or to taste
1/4 cup Mazola Corn Oil
2 1/2 cups milk OR half and half
2 cups water
3 cups shredded mexican cheese blend
2 cups shredded sharp cheddar cheese divided
4 ounces green chilies chopped mild
2 tablespoons Mazola Corn Oil
1 1/2 cups poblano peppers diced red bell
1 cup frozen corn fresh OR thawed
15 ounces black beans rinsed and drained
1 pound penne rigate OR similar size pasta, cooked
1 cup panko bread crumbs
2 tablespoons fresh cilantro minced

1
Preheat oven to 350u00b0F.
2
Combine corn masa mix, bouillon powder, cumin, garlic and salt in a small bowl; stir to blend and set aside. Heat 1/4 cup oil in a large saucepan over low heat. Add the flour mixture and blend with a whisk until smooth and bubbling but not browned, about 1 minute.
3
Increase heat to medium and stirring constantly, gradually add milk and water. Continue to stir and cook until mixture is smooth, thickened and gently bubbling, about 6 to 8 minutes. Remove from heat and gradually stir in Mexican blend cheese and 1 cup of cheddar cheese until melted and sauce is smooth. Stir in green chilies and remove from heat.
4
Heat 2 tablespoons oil in a large skillet over medium high heat. Add peppers and cook for 4 to 5 minutes or until heated through and softened. Remove from heat; stir in corn and beans then combine with pasta in a large mixing bowl. Pour cheese sauce over pasta and stir to combine.
5
Pour pasta into greased 13 x 9-inch baking dish, top with remaining 1 cup cheddar cheese. Sprinkle with bread crumbs. Bake for 20 to 30 minutes or until lightly browned and bubbling around the edges. Remove from oven and sprinkle with cilantro. Serve immediately.

1552

kcal

Calories

Fat

161

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 18 ingredients. The key ingredients include: 1/4 cup instant corn masa flour, 1 tablespoon Mazola(R) Chicken Flavor Bouillon Powder, 1 teaspoon Spice Islands(R) Ground Cumin, 1/4 teaspoon Spice Islands Garlic Powder, and more.

Yes, Southwest Style Mac-And-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.

Southwest Style Mac-And-Cheese

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