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    You are in: Home / Recipes / Cheesy Meximac (Mexican Macaroni & Cheese) Recipe
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    Cheesy Meximac (Mexican Macaroni & Cheese)

    Cheesy Meximac (Mexican Macaroni & Cheese). Photo by kellychris

    1/4 Photos of Cheesy Meximac (Mexican Macaroni & Cheese)

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    Total Time:

    Prep Time:

    Cook Time:

    46 mins

    10 mins

    36 mins

    NELady's Note:

    From Family Circle Magazine, January 2009

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    Ingredients:

    Serves: 10

    Yield:

    Units: US | Metric

    Directions:

    1. 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. 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. 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. 4
      Bake at 350*F for 25 minutes. Cool slightly before serving.

    Ratings & Reviews:

    • on July 01, 2009

      45

      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!!

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    • on May 24, 2009

      55

      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

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 16, 2009

      45

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Cheesy Meximac (Mexican Macaroni & Cheese)

    Serving Size: 1 (161 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 408.3
     
    Calories from Fat 156
    38%
    Total Fat 17.4 g
    26%
    Saturated Fat 10.4 g
    52%
    Cholesterol 48.5 mg
    16%
    Sodium 333.2 mg
    13%
    Total Carbohydrate 44.3 g
    14%
    Dietary Fiber 2.5 g
    10%
    Sugars 2.0 g
    8%
    Protein 19.4 g
    38%

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