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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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    Serves: 10


    Units: US | Metric


    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


      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


      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

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    • on May 16, 2009


      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.

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    Read All Reviews (5)


    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
    Total Fat 17.4 g
    Saturated Fat 10.4 g
    Cholesterol 48.5 mg
    Sodium 333.2 mg
    Total Carbohydrate 44.3 g
    Dietary Fiber 2.5 g
    Sugars 2.0 g
    Protein 19.4 g

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