Prep 10 mins
Cook 36 mins
From Family Circle Magazine, January 2009
Make and share this Cheesy Meximac (Mexican Macaroni & Cheese) recipe from Food.com.
- 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) canmexican-flavored corn, drained
- 1 pinch chili powder
- 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.
- 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.
- 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.
- Bake at 350*F for 25 minutes. Cool slightly before serving.
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!!
This is delicious. I made it for the family so I had to do it not spicy. I used low-fat cheddar cheese. I used 2 green onions and I liked the way it was cook with the pasta and water. I used skim milk. I used frozen corn, thawed and added 1 tbs of chili powder. Thanks NELady :) Made for the Saucy Senoritas of ZWT5
This made a nice sliceable casserole, after it was cooled. As written, this was in the weird 3 bears land of spiciness at our house, where I was the only one who could truly appreciate it, as it was too spicy for the kids and not spicy enough for the hotheads. I loved it, though. :) DH and the roommates could have easily spiced it up with hot sauce. If you are making this for kids with tender palattes, I would use regular monterey jack, instead of pepper jack. Also, unbelievably here in Texas, I could not find mexicorn! I had to sub a frozen mix that had corn, broccoli, peppers and onions. So between that and the veggie cavatappi I used, mine was probably much more colorful than intended. Thank you very much for posting! Made for ZWT5, for the Groovy GastroGnomes.