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Southwest Mac and Cheese

A delightful twist on classic mac and cheese, enriched with Southwest flavors and packed with protein and fiber from beans and vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 7 cups elbow macaroni, cooked
  • 1 tablespoon olive oil
  • 1/2 cup black beans, drained and rinsed
  • 3/4 cup corn
  • 2 cups frozen pepper and onion strips
  • 2 tablespoons butter
  • 2 cups milk
  • 1/4 cup flour
  • 3 cups shredded fiesta blend cheese
  • 1/4 cup seasoned bread crumbs
Spices
  • 1 1/2 tablespoons cumin
  • 1 1/2 tablespoons chili powder
  • 1/8 teaspoon ground cayenne pepper adjust to taste

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C).
  2. In a large skillet, heat the olive oil over medium heat. Add the black beans, corn, and frozen pepper and onion strips. Cook until warmed through and slightly softened.
  3. Stir in the cumin, chili powder, and cayenne pepper, mixing well while heating. Set aside.
  4. In a separate saucepan, melt the butter over medium heat. Mix in the milk and then gradually add the flour, stirring constantly to avoid lumps.
  5. Once smooth, add the shredded cheese to the milk mixture. Stir until the cheese is melted and creamy.
  6. Combine the cooked elbow macaroni with the sautéed veggies in the skillet. Pour the cheese sauce on top and mix everything well.
Baking
  1. If you’re not baking it, sprinkle with bread crumbs and serve immediately.
  2. To bake, pour the mac and cheese into a 9×9 baking dish. Sprinkle with bread crumbs, cover with foil, and bake for 20 minutes.
  3. After 20 minutes, remove the foil and continue baking for another 10 minutes for a crispy top.

Notes

This dish can be made ahead of time by preparing the components separately and combining them when ready to bake. Ideal for meal prep.