Cheesy Meximac (Mexican Macaroni & Cheese) |
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Prep Time: 10 Minutes Cook Time: 36 Minutes |
Ready In: 46 Minutes Servings: 8 |
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From Family Circle Magazine, January 2009 Ingredients:
1 (16 ounce) box rotini pasta |
2 scallions, trimmed and sliced |
1 tablespoon unsalted butter |
1 tablespoon all-purpose flour |
1 1/2 cups milk |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
16 ounces monterey jack pepper cheese, grated |
1 (10 ounce) can mexican-flavored corn, drained |
1 pinch chili powder |
Directions:
1. Heat oven to 350*F. Coat an 11x7x2-inch baking pan with nonstick cooking spray. Bring large pot of lightly salted water to a boil. Add rotini and cook 5 minutes. Add scallions and cook an additional 2 minutes. Drain and set aside.
2. In a medium-sized saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until smooth. Stir in salt and pepper; bring to a simmer. Cook, simmering 4 minutes. Remove from heat.
3. Add half of the shredded cheese to milk mixture; whisk until smooth. Stir in corn, then combine in large bowl with pasta and scallions. Pour half into prepared dish; top with half of remaining cheese. Repeat, ending with cheese.
4. Bake at 350*F for 25 minutes. Cool slightly before serving.
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