Baked Mexican Mac and Cheese
This creamy and bold Mexican Mac and Cheese is the perfect way to add a warm and unique kick to the classic pasta dish!
Servings: 6
Ingredients
- 1 tablespoon olive oil
- ½ cup black beans, drained and rinsed
- ¾ cup corn (can be frozen or canned)
- 2 cups frozen pepper and onion strips
- 1 ½ tablespoons cumin
- 1 ½ tablespoons chili powder
- ⅛ teaspoon ground cayenne pepper (use more or less to adjust spiciness)
- 2 tablespoons butter
- 2 cups milk (I used almond milk)
- ¼ cup flour
- 3 cups shredded fiesta blend cheese
- 7 cups elbow macaroni, cooked (this is about 3 ounces uncooked)
- ¼ cup seasoned bread crumbs
Instructions
- Preheat oven to 350 degrees F (175 degrees C). (Note - you don't absolutely have to bake this mac and cheese if you are pressed for time - simply skip steps 7 and 8)
- In a large skillet, heat the olive oil over medium heat, add the beans and veggies and cook until warmed through and slightly softened.1 tablespoon olive oil, ½ cup black beans, drained and rinsed, ¾ cup corn, 2 cups frozen pepper and onion strips
- Add the cumin, chili powder, and cayenne and mix while heating. Set aside.1 ½ tablespoons cumin, 1 ½ tablespoons chili powder, ⅛ teaspoon ground cayenne pepper
- Melt the butter in a saucepan over medium heat, mix in the milk, then the flour.2 tablespoons butter, 2 cups milk, ¼ cup flour
- Add the cheese and stir until melted.3 cups shredded fiesta blend cheese
- Add the cooked pasta into the skillet with the veggies, then pour the cheese sauce on top and mix well. (NOTE-If you are NOT baking this, at this point you can sprinkle the bread crumbs on top and serve.)7 cups elbow macaroni, cooked
- Pour the mac and cheese into a 9x9 baking dish.
- Sprinkle with the bread crumbs. Cover with foil and bake for 20 minutes, then remove foil and bake for another 10 minutes. Keep an eye on it to prevent burning.¼ cup seasoned bread crumbs
Notes
- For a shortcut, use a 12 ounce package of frozen southwest blend vegetables instead of the beans, corn, and pepper and onion strips.
- You can change up the cheese as you prefer: Cheddar is a classic choice, but you can also add Monterey Jack for creaminess and some sharpness with a bit of pepper jack for more of a kick.
- Other ideas for variations are to add diced green chilies, roasted poblano peppers, or jalapeños.
- Chopped cilantro, green onions, or fresh tomatoes can also be sprinkled on top after baking for added freshness.
- Use freshly grated cheese for easier melting and a smoother consistency.
Nutrition
Calories: 706kcal | Carbohydrates: 76g | Protein: 32g | Fat: 31g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 566mg | Potassium: 563mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3172IU | Vitamin C: 65mg | Calcium: 602mg | Iron: 4mg
