Spicy Southwestern Stovetop Macaroni and Cheese
Easy stovetop macaroni and cheese with a spicy Southwestern kick!
Ingredients
- 6 oz pasta, roughly 2 cups dry
- 4 Tbsp unsalted butter
- 3 Tbsp all purpose flour
- 2 C milk, warm
- 1 Tbsp jalapeño, minced
- 1/3 C green bell pepper, chopped
- 1/3 C corn, drained
- 1/2 C black beans, drained and rinsed well
- 3 oz Gouda, roughly 1C shredded and packed
- 3 oz Pepper Jack cheese, roughly 1C shredded and packed
- 1 tsp salt
- 1/2 tsp ground black pepper
- Pinch cayenne pepper
- 1/4 tsp chili powder
Equipment
Instructions
- Cook pasta according to manufacturer's directions.
- Meanwhile, sauté peppers in 1 Tbsp butter (or olive oil) over medium heat, until tender. Transfer to a clean bowl, set aside.
- In a large saucepan, melt butter and whisk in flour until smooth. Pour in warm milk while whisking continuously. Continue whisking until mixture is combined. Bring to a low boil, then reduce heat. Season with spices and mix in cheese until melted, stirring frequently. When cheese is completely melted, stir in sautéed peppers, corn, rinsed black beans and drained pasta. Continue cooking for an additional 1-2 minutes to heat corn and black beans through.
- Serve immediately.
Notes
Adjust spices and amount of jalapeño to create your desired level of spice and heat.
An original recipe from Baked by Rachel
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
Did you make this recipe?I'd love to see it! Snap a picture and tag @bakedbyrachel on Instagram!