Southwest Macaroni and Jack Cheese Bake
Get ready to elevate your comfort food game with this Southwest Macaroni and Jack Cheese Bake, a zesty twist on classic mac and cheese that’s bursting with bold, southwestern-inspired flavors. This easy-to-make casserole combines tender elbow macaroni with a creamy, melted blend of Monterey Jack and sharp cheddar cheeses, enhanced by the smoky warmth of cumin, paprika, and garlic powder. A medley of diced green chilies, sweet corn, and black beans adds vibrant texture and a pop of color to every bite, while a golden, crispy panko breadcrumb topping delivers irresistible crunch. Perfect for a weekday dinner or a crowd-pleasing potluck dish, this comforting bake comes together in just 45 minutes and is finished with a sprinkle of fresh cilantro for a bright, herby garnish. Serve it on its own or alongside your favorite grilled meats for a hearty, flavor-packed meal!
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Recipe Information
Ingredients
- 12 oz elbow macaroni
- 4 tbsp butter
- 3 tbsp all-purpose flour
- 3 cups whole milk
- 2 cups shredded Monterey Jack cheese
- 1.5 cups shredded sharp cheddar cheese
- 4 oz diced green chilies (canned)
- 1 cup cooked corn kernels
- 1 cup black beans (rinsed and drained)
- 1 tsp paprika
- 1 tsp ground cumin
- 0.5 tsp garlic powder
- 1 tsp salt
- 0.5 tsp black pepper
- 0.5 cup panko breadcrumbs
- 2 tbsp olive oil or melted butter
- 2 tbsp chopped fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish lightly with nonstick spray or butter.
Bring a large pot of salted water to a boil. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1-2 minutes until bubbling and golden.
Gradually whisk in the milk, a little at a time, ensuring no lumps form. Cook for 3-4 minutes until the mixture thickens slightly.
Reduce the heat to low and stir in the Monterey Jack cheese and sharp cheddar cheese, a handful at a time, until fully melted and smooth.
Stir in the diced green chilies, cooked corn, black beans, paprika, ground cumin, garlic powder, salt, and black pepper. Mix thoroughly to combine.
Add the cooked macaroni to the cheese sauce and stir to coat the pasta evenly.
Transfer the macaroni mixture to the prepared baking dish, spreading it out into an even layer.
In a small bowl, mix the panko breadcrumbs with the olive oil or melted butter. Sprinkle the breadcrumb mixture evenly over the top of the macaroni.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped cilantro (if using) before serving.
Nutrition Facts
Calories |
754 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.9 g | 49% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 75.5 g | 27% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 9.9 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 646 mg | 50% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 479 mg | 10% | |
*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.
