Name: Mexican Mac and Cheese
Total time: PT3600.0S
Yield: 4
Ingredients: 2 1/2 cup Medium Pasta Shells; 1 tablespoon Olive Oil; 4 ounce Mexican Chorizo; 1 ear Corn; 1/2 Yellow Onion; 1/2 Red Bell Pepper; 1/2 Green Bell Pepper; 1 Jalapeño Pepper; 1/2 cup Canned Black Beans; 2 tablespoon Unsalted Butter; 2 tablespoon All-Purpose Flour; 2 cup 1% Low Fat Milk; 3/4 cup Monterey Jack Cheese; 1 1/4 cup Sharp Cheddar Cheese; 1 Chipotle Peppers in Adobo Sauce; 1/2 teaspoon Ground Cumin; 1/2 teaspoon Mexican Chili Powder; 1/4 cup Whole Wheat Panko Breadcrumbs; 2 tablespoon Fresh Cilantro; 1 Jalapeño Pepper

Loaded with sausage, veggies, and plenty of Mexican spices, this surprisingly simple skillet mac and cheese is a full-blown fiesta for your tastebuds!

Oven

Intermediate

Mexican Mac and Cheese

calories

total_fat

saturated_fat

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sugars

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Medium Pasta Shells

Olive Oil

tablespoon

Mexican Chorizo

ounce

Corn

Yellow Onion

Red Bell Pepper

Green Bell Pepper

Jalapeño Pepper

Canned Black Beans

Unsalted Butter

All-Purpose Flour

1% Low Fat Milk

Monterey Jack Cheese

Sharp Cheddar Cheese

Chipotle Peppers in Adobo Sauce

Ground Cumin

teaspoon

Mexican Chili Powder

Whole Wheat Panko Breadcrumbs

Optional Garnishes

Fresh Cilantro

Stove

Preheat the oven to 350 degrees F (180 degrees C).

Cook the {@0:} according to the package directions. Drain and set aside.

Cook the Medium Pasta Shells (2 1/2 cup) according to the package directions. Drain and set aside.

Heat {@1:} in a large cast-iron skillet or pan. When hot, add your {@2:} and {@0:}. Sauté for 5 minutes, until the corn is cooked through and the sausage is lightly browned.

Heat Olive Oil (1 tablespoon) in a large cast-iron skillet or pan. When hot, add your Corn (1 ear) and Mexican Chorizo (4 ounce). Sauté for 5 minutes, until the corn is cooked through and the sausage is lightly browned.

Add the {@3:}, {@2:}, {@0:} and {@1:} to the pan. Cook for another 4 minutes until the vegetables are just tender.

Add the Yellow Onion (1/2 N/A) [diced], Red Bell Pepper (1/2 N/A) [diced], Green Bell Pepper (1/2 N/A) [diced] and Jalapeño Pepper (1 N/A) [deseeded, finely chopped] to the pan. Cook for another 4 minutes until the vegetables are just tender.

Add the Yellow Onion (1/2), Red Bell Pepper (1/2), Green Bell Pepper (1/2) and Jalapeño Pepper (1) to the pan. Cook for another 4 minutes until the vegetables are just tender.

Stir in the {@0:} and pasta shells and remove the mixture from the heat. Set aside while you make the spicy cheese sauce.

Stir in the Canned Black Beans (1/2 cup) [rinsed, drained] and pasta shells and remove the mixture from the heat. Set aside while you make the spicy cheese sauce.

Stir in the Canned Black Beans (1/2 cup) and pasta shells and remove the mixture from the heat. Set aside while you make the spicy cheese sauce.

Melt the {@1:} in a medium saucepan. When it’s melted and bubbling slightly, whisk in the {@0:}. Cook your roux, whisking constantly for 2-3 minutes.

Melt the Unsalted Butter (2 tablespoon) in a medium saucepan. When it’s melted and bubbling slightly, whisk in the All-Purpose Flour (2 tablespoon). Cook your roux, whisking constantly for 2-3 minutes.

Add {@0:} to the roux and cook, whisking constantly until thickened. Thickening can take between 6 and 8 minutes.

Add 1% Low Fat Milk (2 cup) to the roux and cook, whisking constantly until thickened. Thickening can take between 6 and 8 minutes.

When the sauce is thickened enough to coat the back of a spoon, lower the heat and whisk in {@2:}, {@1:}, {@0:}, {@4:}, and {@3:}.

When the sauce is thickened enough to coat the back of a spoon, lower the heat and whisk in Monterey Jack Cheese (1/2 cup) [shredded, divided], Sharp Cheddar Cheese (1 cup) [shredded, divided], Chipotle Peppers in Adobo Sauce (1 N/A) [minced], Ground Cumin (1/2 teaspoon), and Mexican Chili Powder (1/2 teaspoon).

When the sauce is thickened enough to coat the back of a spoon, lower the heat and whisk in Monterey Jack Cheese (1/2 cup), Sharp Cheddar Cheese (1 cup), Chipotle Peppers in Adobo Sauce (1), Ground Cumin (1/2 teaspoon), and Mexican Chili Powder (1/2 teaspoon).

If you cooked your sausage and vegetables in a cast-iron skillet or oven safe pan, go ahead and pour the cheese sauce right over the pasta mixture and mix. If not, transfer the pasta mixture to a lightly greased 9×9-inch baking pan with the cheese sauce.

Top your Mexican Mac and Cheese with the remaining {@2:} and {@1:}, and sprinkle with an even layer of {@0:}. Bake for 30 minutes until the cheese is melted and bubbling.

Top your Mexican Mac and Cheese with the remaining Monterey Jack Cheese (1/4 cup) [shredded, divided] and Sharp Cheddar Cheese (1/4 cup) [shredded, divided], and sprinkle with an even layer of Whole Wheat Panko Breadcrumbs (1/4 cup). Bake for 30 minutes until the cheese is melted and bubbling.

Top your Mexican Mac and Cheese with the remaining Monterey Jack Cheese (1/4 cup) and Sharp Cheddar Cheese (1/4 cup), and sprinkle with an even layer of Whole Wheat Panko Breadcrumbs (1/4 cup). Bake for 30 minutes until the cheese is melted and bubbling.

Serve warm garnished with {@1:} and {@0:} if desired.

Serve warm garnished with Fresh Cilantro (2 tablespoon) and Jalapeño Pepper (1 N/A) [thinly sliced] if desired.

Serve warm garnished with Fresh Cilantro (2 tablespoon) and Jalapeño Pepper (1) if desired.

Mexican Mac and Cheese

4.5

1HR

$1.74

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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