Cheesy Meximac (Mexican Macaroni & Cheese)

READY IN: 46mins
Recipe by NELady

From Family Circle Magazine, January 2009

Top Review by kellychris

This was very good. Made exactly as written, and it was good, but next time I will change the cheese to a mexican blend & maybe add some spices. I loved the corn in this,though!!

Ingredients Nutrition


  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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