| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Active: | 50 min |
| Yield: | 6 to 8 servings |
Ingredients
- 4 tablespoons unsalted butter
- 1 cup frozen corn kernels, thawed
- 1 medium onion, cut into 1/4-inch dice
- 1 red pepper, seeded, cut into 1/4-inch dice
- 4 cloves garlic, peeled and minced
- 1 tablespoon plus 1 teaspoon kosher salt
- 2 teaspoons cumin
- 2 teaspoons chile powder
- 1/2 teaspoon cayenne pepper
- 1/4 all-purpose flour
- 4 cups milk, cold
- 2 cups shredded cheddar
- 1 cup shredded Monterey Jack
- 1/2 cup scallions, thinly sliced
- 1 teaspoon freshly ground black pepper
- 1 pound mini rigatoni, cooked al dente according to package directions
- 1/2 cup panko breadcrumbs
- 1/2 cup crumbled cotija cheese, for garnish
- 1/4 cup cilantro leaves, minced, for garnish
- 1/4 cup pickled jalapenos, drained, minced, for garnish
Instructions
- Preheat the oven to 350 degrees F.
- Add the butter, corn, onions, red peppers, garlic and 1 teaspoon of salt to a medium saucepot set over medium-high heat. Saute until the onions are translucent, 6 to 8 minutes. Add the cumin, chile powder, cayenne pepper and flour and cook, stirring frequently with a wooden spoon, to make a roux, 3 to 4 minutes. Pour in the cold milk in a steady stream, stirring vigorously until the mixture is smooth. Cook over medium heat, stirring often, until starting to thicken, 8 to 10 minutes. Reduce the heat to medium-low and stir in the cheddar and Monterey Jack. Cook until the sauce is smooth and creamy, 4 to 5 minutes. Add the scallions, pepper and rigatoni and mix well to combine.
- Pour the into a 9-by-13-inch glass baking dish. Sprinkle the panko evenly over the top and cover with foil. Bake for 20 minutes, then uncover and bake for another 10 to 15 minutes, or until the crust is golden brown and the cheese is bubbling. Remove to a cooling rack and let rest for 8 to 10 minutes.
- Garnish with the cotija, jalapeno and cilantro. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 597 |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 4 g |
| Sugar | 10 g |
| Protein | 25 g |
| Cholesterol | 76 mg |
| Sodium | 700 mg |
Reviews
Very flavorful dish that’s easy to make and serves a lot of people. Will be making again in the future!
Loved this recipe, I timed it well while the turkey was resting I made this and it was so good I’ll be making this again!
Great tasting, fairly easy. Everyone liked it!
I made this side in the morning, then put it in the fridge to bake later in the afternoon. I think this is NOT a great make-ahead side. The noodles must have absorbed all the milk while in the fridge, leaving the final product dry and underwhelming. Will not make again.
Best mac n cheese recipe in my cookbook! My family loves it for dinner, and friends love it at potlucks ❤❤❤❤❤
We loved this Mac and cheese! Full of flavour and nice and cheesy!
My husband and teenagers loved this. Our little ones not so much but they are at a picky stage, spice is not on for them right now. Enjoyed this, the taste and texture were what I expect in homemade mac and cheese with that little mexican kick to make it different from our usual go-to suppers. Didn’t have panko or the other toppings reccomended made a topping out of diced bacon fried in a pan enough to render most of the grease and sprinkled over the top for the last 10s minute of uncovered baking. Made for a satisfying weeknight supper
This was not good. For my kids sake I left out the jalapeño, and chives, but this was still too sweet. With the corn and red pepper it was too sweet with no other flavors coming through. I’ll be removing from my saved recipes.
My family loved this recipe. It was creamy and had just the right amount of spice. For those who complained about it, perhaps they need to refine their cooking expertise. Most Mac and cheese recipes call for the making of a rue to thicken the cheese sauce.
Who cares what she rated it? Little stuff ignore. My first time here and I get this negative vibe.