Southwest Stove Top Mac and Cheese

Southwest Stove Top Mac and Cheese

Cooking it on the stovetop makes it simple, but that doesn't have to mean this mac and cheese skimps on flavor. Packed with the veggies and laced with just a hint of chili powder, this dish featuring pepper jack and gouda cheeses has just the right amount of spice and Southwest flair.

prep time
20
minutes
cook time
35
minutes
servings
4

Ingredients















Cooking Instructions

1

Cook macaroni according to package directions; drain.


2

Meanwhile, sauté red bell pepper and jalapeño in 1 tablespoon butter in a skillet until crisp-tender. Add corn; cook and stir until vegetables are tender. Transfer to a bowl; set aside.
 


3

Melt remaining butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, salt, pepper, chili powder and cayenne pepper. Bring to boil; cool and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in gouda and pepper jack until melted. Add macaroni, corn mixture and black beans; heat through, stirring constantly.
 


Recipe Tip:
Any brand of Wisconsin gouda or pepper jack cheese can be used.
cheese iconCheesemonger Tip:
Gouda cheese originated in Holland. Whole milk is used to create a great melting cheese with a sweet, nutty flavor.

Ingredients















Cooking Instructions

1

Cook macaroni according to package directions; drain.


2

Meanwhile, sauté red bell pepper and jalapeño in 1 tablespoon butter in a skillet until crisp-tender. Add corn; cook and stir until vegetables are tender. Transfer to a bowl; set aside.
 


3

Melt remaining butter in Dutch oven over medium-low heat. Whisk in flour until smooth. Gradually whisk in milk, salt, pepper, chili powder and cayenne pepper. Bring to boil; cool and whisk for 2 minutes or until thickened. Reduce heat to low; gradually stir in gouda and pepper jack until melted. Add macaroni, corn mixture and black beans; heat through, stirring constantly.
 


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