Corn and Roasted Pepper Mac and Cheese

Corn and Roasted Pepper Mac and Cheese

Studded with roasted poblano peppers, freshly shucked corn and pickled jalapeños, this saucy mac and cheese with Wisconsin queso quesadilla and monterey jack cheeses adds a new take on dinner tonight.

Ingredients














Cooking Instructions

1

Cook pasta according to package directions; drain. Meanwhile, sauté the onion in 2 tablespoons butter in a large skillet over medium heat until tender. Add the corn, jalapeños and poblano pepper; cook and stir 3-5 minutes until tender. Season with salt and pepper to taste; set aside.


2


Melt the remaining butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in cream and garlic salt. Bring to a boil; cook and whisk for 2 minutes or until slightly thickened. Reduce heat to low; gradually stir in queso quesadilla and monterey jack until melted. Add the pasta and corn mixture; heat through, stirring constantly. Season with additional salt and pepper to taste.


3

Garnish with cilantro.


Ingredients














Cooking Instructions

1

Cook pasta according to package directions; drain. Meanwhile, sauté the onion in 2 tablespoons butter in a large skillet over medium heat until tender. Add the corn, jalapeños and poblano pepper; cook and stir 3-5 minutes until tender. Season with salt and pepper to taste; set aside.


2


Melt the remaining butter in a Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in cream and garlic salt. Bring to a boil; cook and whisk for 2 minutes or until slightly thickened. Reduce heat to low; gradually stir in queso quesadilla and monterey jack until melted. Add the pasta and corn mixture; heat through, stirring constantly. Season with additional salt and pepper to taste.


3

Garnish with cilantro.


More Recipes Like This


previous
next