This is baked mac and cheese made with corn, black beans, jalapeno, avocado and variety of cheeses!
Course Side Dish
Keyword mac and cheese, tex mex
1/2lbdry elbow macaroni
3/4cupsweet corncanned of fresh cooked
1jalapenoseeded and minced
1/3cupchopped yellow onion
5ozMonterrey Jack cheeseshredded
4ozPepper Jack cheeseshredded
1cupof shredded Mexican cheese mix
1avocadochopped (for mixing in after baked)
1tspminced fresh cilantrofor topping + a little more for sprinkling while baking
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 .
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.