Southwestern Macaroni and Cheese - This mac & cheese has a Southwestern accent from the white cheddar & pepper jack cheese , green chiles and Southwest Seasoning.
1 box Pasta Shells & White Cheddar (or boxed mac and cheese of your choice)
3/4 cup frozen corn
1 cup cooked and drained black beans
1 whole pickled jalapeno, minced (or canned green chiles)
3 tablespoons butter, divided
1/4 medium onion, minced, about a quarter cup
1/2 cup milk
2 tablespoons sour cream
3 ounces pepper jack cheese
Preheat oven to 375 degrees. Grease a square casserole dish with nonstick spray.
Boil pasta according to package directions but stop cooking one minute earlier than suggested (for Horizon cook 9 minutes). Pasta will finish cooking in the sauce. Drain pasta and put it in a large mixing bowl. Add the frozen corn and toss while the pasta is still hot, which will defrost it. Stir in the beans and chiles as well and set aside.
Return the pasta pot to the stove and melt one tablespoon of butter over medium-low heat. Add the onions and cook, stirring occasionally, until softened and just starting to lightly brown, 5-7 minutes. Add milk and remaining two tablespoons of butter and turn heat up to medium. Stir milk until the butter melts then turn off the heat and whisk in the cheese packet and two tablespoons of sour cream.
Pour sauce over pasta then add half of the shredded cheese and stir everything until well combined. Pour pasta mixture into the greased casserole dish and sprinkle with the remaining cheese. Bake in preheated 375 degree oven for 20-25 minutes, until cheese is melted and pasta is bubbling around the edges.
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