Southwest Mac N Cheese
Get ready to elevate comfort food to bold new heights with this Southwest Mac N Cheese, a creamy, cheesy dish bursting with zesty flair! This recipe combines tender elbow macaroni with a rich blend of sharp cheddar, Monterey Jack, and cream cheese for a luxuriously smooth base. Infused with southwest flavors like black beans, sweet corn, zesty tomatoes with green chilies, and a kick of cumin and chili powder, every bite packs a smoky, spicy punch. Optional diced jalapeños add a customizable heat level, while a garnish of fresh cilantro brings vibrant freshness. Perfect as a main course or side dish, this crowd-pleaser can be on your table in just 40 minutes, making it ideal for busy weeknights or casual gatherings. Whether you're craving ultimate comfort or a unique twist on mac and cheese, this recipe is sure to impress!
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Recipe Information
Ingredients
- 16 oz elbow macaroni
- 4 tbsp unsalted butter
- 4 tbsp all-purpose flour
- 3 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 4 oz cream cheese
- 1 cup black beans (drained and rinsed)
- 1 cup frozen corn (thawed)
- 10 oz diced tomatoes with green chilies (Rotel-style)
- 1 tsp kosher salt
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.5 tsp paprika
- 1 jalapeño (optional, diced)
- 2 tbsp chopped fresh cilantro (optional, for garnish)
Instructions
Cook the elbow macaroni in a large pot of salted boiling water according to package directions. Drain and set aside.
In the same pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes until light golden brown.
Gradually whisk in the milk, ensuring no lumps form. Continue stirring until the mixture thickens, about 3-4 minutes.
Reduce the heat to low and stir in the shredded cheddar and Monterey Jack cheeses, followed by the cream cheese. Stir until the cheeses are fully melted and the sauce is smooth.
Add the black beans, corn, and diced tomatoes with green chilies to the cheese sauce. Stir until evenly combined.
Season the mixture with salt, cumin, chili powder, and paprika. If using, stir in the diced jalapeño for a touch of heat.
Add the cooked macaroni back into the pot and toss to coat evenly with the Southwest cheese sauce.
Serve immediately, garnished with fresh cilantro if desired.
Nutrition Facts
Calories |
4911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 227.4 g | 292% | |
| Saturated Fat | 133.6 g | 668% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 668 mg | 223% | |
| Sodium | 4360 mg | 190% | |
| Total Carbohydrate | 517.8 g | 188% | |
| Dietary Fiber | 41.7 g | 149% | |
| Total Sugars | 76.2 g | ||
| Protein | 208.2 g | 416% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 3607 mg | 277% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 3058 mg | 65% | |
*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.
