Southwest Mac and Cheese
Elevate your comfort food game with this Southwest Mac and Cheese recipe—a bold and zesty twist on a classic favorite! Creamy pepper jack and sharp cheddar cheeses melt into a velvety sauce infused with smoky chili powder, earthy cumin, and tangy cream cheese for an irresistible flavor explosion. Tossed with tender elbow macaroni, this dish is further enriched with black beans, sweet corn, and diced tomatoes with green chilies for a vibrant Tex-Mex flair. Perfect for a quick weeknight meal, this 40-minute recipe serves six and can be garnished with fresh cilantro or spicy jalapeños for an extra pop of flavor. Whether you're craving a hearty main course or a crowd-pleasing side, this Southwest-inspired mac and cheese is guaranteed to be a hit!
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Recipe Information
Ingredients
- 12 ounces elbow macaroni
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 cups milk
- 2 cups shredded pepper jack cheese
- 1 cup shredded sharp cheddar cheese
- 4 ounces cream cheese
- 10 ounces canned diced tomatoes with green chilies (drained)
- 1 cup frozen corn (thawed)
- 1 cup black beans (rinsed and drained)
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 sliced jalapeño (optional, for garnish)
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes, stirring constantly, to form a roux.
Gradually whisk in the milk, ensuring there are no lumps, and bring the mixture to a simmer. Cook for 3-4 minutes, stirring frequently, until the sauce begins to thicken.
Reduce the heat to low and stir in the pepper jack cheese, sharp cheddar cheese, and cream cheese. Continue stirring until all the cheese is melted and the sauce is smooth.
Add the chili powder, cumin, salt, and black pepper to the cheese sauce, mixing well to incorporate the spices.
Stir in the diced tomatoes, corn, and black beans, mixing until evenly combined.
Add the cooked macaroni to the cheese sauce and gently fold until the pasta is fully coated in the sauce.
Transfer the mac and cheese to a serving dish and garnish with sliced jalapeño and chopped cilantro, if desired.
Serve immediately and enjoy!
Nutrition Facts
Calories |
4398 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 219.4 g | 281% | |
| Saturated Fat | 130.4 g | 652% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 673 mg | 224% | |
| Sodium | 6246 mg | 272% | |
| Total Carbohydrate | 423.6 g | 154% | |
| Dietary Fiber | 36.0 g | 129% | |
| Total Sugars | 73.3 g | ||
| Protein | 190.2 g | 380% | |
| Vitamin D | 9.5 mcg | 47% | |
| Calcium | 3574 mg | 275% | |
| Iron | 23.2 mg | 129% | |
| Potassium | 3144 mg | 67% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
