Tex Mex Mac and Cheese
This is baked mac and cheese made with corn, black beans, jalapeno, avocado and variety of cheeses!
Servings: 6
Calories: 604kcal
Ingredients
- 1/2 lb dry elbow macaroni
- 3/4 cup sweet corn canned of fresh cooked
- 3/4 cup black beans canned
- 1 jalapeno seeded and minced
- 1/3 cup chopped yellow onion
- 1/2 cup heavy whipping cream
- 4 oz Monterrey Jack cheese fresh grated off the block
- 4 oz Pepper Jack cheese fresh grated off the block
- 8 oz Colby Jack cheese cheese fresh grated off the block
- 1/2-1 sea salt
- 1 tsp cumin
- 1/2-1 tsp chili powder
- 1 avocado chopped (for mixing in after baked or topping)
- 1 tbsp minced fresh cilantro for topping + a little more for sprinkling while baking
Instructions
- 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 .
Nutrition
Calories: 604kcal | Carbohydrates: 43g | Protein: 27g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 92mg | Sodium: 469mg | Potassium: 491mg | Fiber: 6g | Sugar: 4g | Vitamin A: 1142IU | Vitamin C: 8mg | Calcium: 578mg | Iron: 2mg