Tex Mex Mac and Cheese
This is baked mac and cheese made with corn, black beans, jalapeno, avocado and variety of cheeses!
Servings 6 servings
Ingredients
- 1/2 lb dry elbow macaroni
- 3/4 cup sweet corn canned of fresh cooked
- 3/4 cup black beans canned
- 1 jalapeno seeded and minced
- 1/3 cup chopped yellow onion
- 1/2 cup heavy cream
- 5 oz Monterrey Jack cheese shredded
- 4 oz Pepper Jack cheese shredded
- 1 cup of shredded Mexican cheese mix
- salt
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 avocado chopped (for mixing in after baked)
- 1 tsp minced fresh cilantro for topping + a little more for sprinkling while baking
Instructions
- Cook pasta, strain and set aside.
- Add corn, beans and minced jalapeno to pasta.
- In a small sauce pot, over medium heat, saute onions with a little bit of oil until translucent. Add heavy cream and when heavy cream is heated through, gradually add all shredded cheeses. Stir slowly while adding cheese.
- Once all the cheese is melted and smooth, add it to pasta.
- Preheat the oven to 350.
- Mix pasta, cheese and veggies well. Add salt, cumin and chili powder. Mix well and taste to see if you need to add a little more spice.
- Lightly grease a casserole dish (8x8 would work great) and transfer the pasta mixture into it. Sprinkle a little more cheese on top and bake for 12-15 minutes.
- Mix in chopped avocado and cilantro as you serve .
Notes
Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.