Tex Mex Mac and Cheese
Tex Mex Mac and Cheese is a main course that serves 6. For $1.36 per serving, this recipe covers 18% of your daily requirements of vitamins and minerals. One portion of this dish contains about 23g of protein, 31g of fat, and a total of 531 calories. It is brought to you by Will Cook for Smiles. A mixture of pepper jack cheese, yellow onion, chili powder, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a rather inexpensive recipe for fans of American food. 24 people found this recipe to be tasty and satisfying. From preparation to the plate, this recipe takes around 45 minutes. Overall, this recipe earns a solid spoonacular score of 68%. Similar recipes include Chris' Tex-Mex Mac and Cheese, Tex-Mex Baked Mac & Cheese, and Gluten-Free Tex Mex Mac and Cheese.
Servings: 6
Ingredients:
1 avocado, chopped (for mixing in after baked)
3/4 cup black beans, canned
1/2 tsp chili powder
1/2 tsp cumin
1/2 lb dry elbow macaroni
1 tsp minced fresh cilantro (for topping + a little more for sprinkling while baking)
1/2 cup heavy cream
5 oz Monterrey Jack cheese, shredded
1 jalapeno, seeded and minced
1 cup of shredded Mexican cheese mix
4 oz Pepper Jack cheese, shredded
salt
3/4 cup sweet corn, canned of fresh cooked
1/3 cup chopped yellow onion
Equipment:
pot
oven
casserole dish
Cooking instruction summary:
Cook pasta, strain and set aside. Add corn, beans and minced jalapeno to pasta. In a small sauce pot, over medium heat, saute onions with a little bit of oil until translucent. Add heavy cream and when heavy cream is heated through, gradually add all shredded cheeses. Stir slowly while adding cheese. Once all the cheese is melted and smooth, add it to pasta. Preheat the oven to 350. Mix pasta, cheese and veggies well. Add salt, cumin and chili powder. Mix well and taste to see if you need to add a little more spice. Lightly grease a casserole dish (8x8 would work great) and transfer the pasta mixture into it. Sprinkle a little more cheese on top and bake for 12-15 minutes. Mix in chopped avocado and cilantro as you serve .
Step by step:
1. Cook pasta, strain and set aside.
2. Add corn, beans and minced jalapeno to pasta. In a small sauce pot, over medium heat, saute onions with a little bit of oil until translucent.
3. Add heavy cream and when heavy cream is heated through, gradually add all shredded cheeses. Stir slowly while adding cheese. Once all the cheese is melted and smooth, add it to pasta. Preheat the oven to 35
4. Mix pasta, cheese and veggies well.
5. Add salt, cumin and chili powder.
6. Mix well and taste to see if you need to add a little more spice. Lightly grease a casserole dish (8x8 would work great) and transfer the pasta mixture into it. Sprinkle a little more cheese on top and bake for 12-15 minutes.
7. Mix in chopped avocado and cilantro as you serve .
Nutrition Information:
covered percent of daily need
