Description
A creamy, cheesy macaroni and cheese infused with the vibrant flavors of elote, offering a delightful Tex-Mex twist. Perfect for a comforting and flavorful meal.
Ingredients
Scale
- 1 pound elbow macaroni
- 4 tablespoons unsalted butter
- 1/2 cup finely chopped yellow onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups milk
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt, plus more for pasta water
- 1/4 teaspoon black pepper
- 4 cups shredded Monterey Jack cheese
- 2 cups shredded sharp cheddar cheese
- 1 cup corn kernels (fresh, frozen, or canned, drained)
- 1/2 cup mayonnaise
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1/4 cup crumbled cotija cheese (for topping)
- 1 tablespoon chopped fresh cilantro (for topping)
- 1 tablespoon chili powder (for topping)
Instructions
- Cook macaroni according to package directions in well-salted water. Drain and set aside.
- While the pasta cooks, melt butter in a large pot or Dutch oven over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more until fragrant.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the milk until smooth. Bring to a simmer, stirring frequently, until the sauce thickens, about 5-7 minutes.
- Stir in chili powder, cumin, cayenne pepper (if using), salt, and black pepper.
- Reduce heat to low. Add Monterey Jack and cheddar cheeses, stirring until melted and the sauce is smooth.
- Stir in the corn kernels, mayonnaise, cilantro, and lime juice.
- Add the cooked macaroni to the cheese sauce and stir until well combined and coated.
- Pour the macaroni and cheese into a greased 9×13 inch baking dish.
- Top with crumbled cotija cheese, chopped cilantro, and a sprinkle of chili powder.
- Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until bubbly and lightly browned on top.
- Let stand for a few minutes before serving.
Notes
- For extra flavor, you can grill or roast the corn before adding it to the mac and cheese.
- Adjust the spice level by adding more or less cayenne pepper.
- If you don’t have cotija cheese, feta cheese can be used as a substitute.
- This dish can be made ahead of time and reheated. Cover and refrigerate, then bake until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 550-600
- Sugar: Approx. 5-7g
- Sodium: Approx. 600-800mg
- Fat: Approx. 30-35g
- Saturated Fat: Approx. 15-20g
- Unsaturated Fat: Approx. 15-20g
- Trans Fat: Approx. 0-1g
- Carbohydrates: Approx. 50-55g
- Fiber: Approx. 3-5g
- Protein: Approx. 20-25g
- Cholesterol: Approx. 70-90mg