Mexican Macaroni and Cheese
Ingredients
The pasta
-
12
oz.
uncooked macaroni or other pasta
The sauté
-
2
Tbsp.
olive oil
-
1
small
white onion, chopped
-
1
unit
jalapeno, finely diced (optional)
-
3
cloves
garlic, minced
-
1
can
chopped green chiles (4 oz)
-
1
can
black beans, rinsed and drained (14 oz)
-
1
can
whole kernel corn, rinsed and drained (14 oz)
The sauce
-
1
can
2% evaporated milk (12 oz)
-
1
large
egg
-
1
tsp.
salt
-
½
tsp.
cumin
-
½
tsp.
ground black pepper
-
8
oz.
shredded Monterrey Jack or Colby Jack cheese (about 2 cups)
The toppings
-
1
unit
avocado, peeled, pitted and diced
-
unit
unit
fresh cilantro, finely chopped
-
unit
unit
tortilla chip strips (or crushed tortillas)
Instructions
- Boil salted water in a large stockpot and cook the pasta until al dente according to package instructions.
- In a separate large sauté pan, heat olive oil over medium-high heat and sauté onion and jalapeno for about 5 minutes until tender.
- In a bowl, whisk together evaporated milk, egg, cumin, salt, and pepper, and set aside.
- Add garlic and green chiles to the sauté pan and cook for an additional minute until fragrant.
- Stir in black beans and corn, and sauté for another minute.
- Drain the pasta and add it to the sauté pan, then stir in the evaporated milk mixture and cook for 1 more minute.
- Remove from heat and stir in the shredded cheese until melted.
- Serve topped with diced avocado, chopped cilantro, and tortilla chips.
Nutrition Facts (estimated)
Servings
4-6
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
18g
Sodium
600mg
Cholesterol
75mg
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