What’s better than mac-n-cheese? I pretty much love all kinds. Fancy versions with truffle butter, super cheesy ones at BBQ restaurants, and even the kind you make from a blue box. While I have no shame in stocking up on Annie’s Mac-N-Cheese when they go on sale at Harris Teeter for 10/$10, every once in a while it’s nice to make a big home made batch that you can eat leftovers of for days. This mac-n-cheese recipe is substantial enough to have as a main dish, and has a fun Mexican flair. Who doesn’t love flair in their mac-n-cheese?!
I actually used 2 of those bags of cheese (just forgot it for the picture!)
1 lb. Elbow Macaroni
1/2 stick of butter
1/3 cup of flour
2 1/2 cup whole milk
4 cups of shredded cheese
1 can tomatoes with green chilies
1 can black beans
1/2 bag of frozen corn (or 1 can)
1/2 bag of spinach leaves
1/2 tsp. Chili Powder, Cumin, and Garlic Powder
Optional Toppings; Green Onion, Crushed Taco Chips, Sour cream
Here’s how this one went down…
Begin by boiling the macaroni in a big pot. Cook until just tender. Don’t overcook it because it will cook a little more in the oven.
Drain canned tomatoes. Rinse and drain can of beans.
Begin to make cheese sauce by melting your butter in a big (oven safe) pot.
Whisk flour into melted butter and cook on low for about a minute.
Slowly stir milk into the flour/butter mixture. Cook on low and stir until smooth.
Stir in your Cumin, Chili Powder and Garlic Powder along with a little Salt & Pepper.
Stir in 3 Cups of your cheese into the sauce. (You save your fourth cup of cheese to top it with before it goes in the oven.)
Delicious Cheese Sauce!
Now you add in the cooked macaroni, can of tomatoes, can of beans, corn, and half a bag of spinach.
Top everything with the remaining cup of cheese and put into a 350* oven and bake until bubbly and hot (about 15-20 minutes.)
Patiently stare at it in the oven…
Take a quick selfie!
Put your party hat on. It’s FIESTA Mac-n-Cheese afterall!
The finished product! This recipe makes a boat load. I put a couple containers in the freezer to have for quick, easy meals when Chris is out of town.
I’m loving that I have tons of leftovers of this meal. I also love that you could really throw in whatever veggies you have on hand and it would still be delicious!
A kid friendly meal that is full of protein, fiber, and cheesy goodness.