• Olivia Gural

Mexican Mac n' Cheese


  • 1 lb fusilli pasta

  • 1 small yellow onion, chopped

  • 1 can (14 oz) black beans, drained and rinsed

  • 1 can (14oz) whole kernel corn, drained and rinsed

  • 2 cups shredded cheddar cheese

  • 2 cups milk (I used unsweetened almond milk)

  • 2 tbsp all purpose flour

  • 1 tbsp cumin

  • 1 tbsp ground pepper

  • 3 tbsp olive oil

  • 1 long hot pepper, chopped

  • 2 garlic cloves, minced

  • 1 can (4oz) green chiles

  • 2 tbsp fresh cilantro, finely chopped

  • 1/2 cup tortilla strips for garnish


  1. In a large pot of salted water, cook pasta per packaging

  2. In a large saucepan, heat olive oil over medium heat, add the yellow onion and garlic, cook until softened and fragrant

  3. Add the long hot pepper, cook for another 5 minutes until pepper begins to soften. Add in the chilies, black beans and corn, continuously stirring

  4. Add in the all purpose flour and whisk until everything is fully coated. Add in the milk, shredded cheese, cumin, ground pepper and cilantro, continuing to whisk until cheese is melted and mixed well

  5. Lastly, drain the pasta and add to the sauce mixture. Top each bowl with tortilla strips (can also add avocado) when serving

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