I really wasn’t sure if I should call this “Tex-Mex” or “southwestern” or just “mac and cheese with black beans, corn, chilies, and a bit of a spicy twist with optional chicken if you want.” The first felt too generic, the last clearly too long and too, well, dumb … and so the middle-of-the-road it was: southwest mac and cheese.
Which is not to say this recipe is middle of the road. I think it’s … well, there’s really no place in the road to describe something as being better than middle of the road, is there? It’s better than middle of the road.
I know, I know. Enough about the road!
This sort-of south-of-the-border twist on classic mac and cheese (using the best macaroni and cheese recipe ever as the starting point) is, simply, a pretty dang neat variation from the norm. Black beans, corn, mild green chilies (or hot, depending on your preference), chili powder, and optional chunks of chicken join up with an uber-creamy, cheesy pasta topped with a sprinkle of crushed tortilla chips. And then baked to perfection.
Okay, so I have to veer off from the food description for a moment. I totally know these photos are terrible. I was rushing around, spilling water (see upper left), spilling mac and cheese (see upper middle), having serious problems with my camera’s white balance (hello, bad 70s cookbook), a toddler was clinging to my legs as she teetered on the edge of a meltdown, the dish color was a truly unfortunate choice, and I really should have sprinkled a bit of cilantro or something on the top to at least make the dish look a little prettier.
I just want you to know I know the photos are bad. Though I think I was at least able to successfully convey the cheesiness in this one?
Anyway! Back to the food.
I really do love this variation of mac and cheese because it includes a nice little dose of fiber and extra protein thanks to the addition of black beans. And because it lends itself well to throwing in some chunks of chicken for the meat-eaters in your life. And because it’s a little different. And because it’s really tasty.
A note about heat
The recipe as it’s listed is pretty mild (kid-friendly is where my head is at these days), but it does benefit from a bit of heat if you’re down with that. Swap out the mild chilies for hot, throw in a pinch (or several of) cayenne, and a shake a dash or two of Tabasco sauce on in with the sauce. I won’t judge. In fact, I might be a little jealous.
Southwest Mac & Cheese with Optional Chicken
Ingredients
- 8 oz. 1/2 pound or about 1 3/4 cups macaroni or other medium tubular pasta (like pennette or penne)
- 2 cups shredded cheddar cheese
- 1 1/2 cups shredded monterey jack cheese
- 1/4 cup shredded Parmesan cheese
- 3 tablespoons butter
- 1/4 cup flour
- 3/4 teaspoon kosher salt (or 1/2 teaspoon table salt)
- 2 teaspoons chili powder
- 1/2 teaspoon dry mustard
- 1/4 teaspoon black pepper
- 1/8 teaspoon smoked paprika (plus more for sprinkling on top)
- 2 1/2 cups milk (I like 2% milk best, but whole works too)
- 1 cup frozen corn kernels
- 1 4- ounce can mild green chilies
- 1 15- ounce can black beans (drained and rinsed (or 2 cups cooked black beans))
- 1/3 cup crushed tortilla chips (about 3/4 cup whole)
If adding optional chicken to half of the mac and cheese:
- 1/2 pound boneless (skinless chicken breast, cooked and diced*)
If adding optional chicken to all:
- 1 pound boneless (skinless chicken breast, cooked and diced*)
Instructions
- Boil the pasta until al dente, according to package directions. Drain and rinse with cool water to stop the cooking, and return to the pan you boiled it in. Set aside.
- Preheat the oven to 375 degrees Fahrenheit. Set out six individual, oven-safe ramekins or gratin dishes for individual servings, two 5"x8" baking dishes if you're cooking up one dish with meat and one without, or an 8"x8"/two-quart baking dish if cooking it all in one big batch.
- In a medium bowl, toss together the cheddar, monterey jack, and Parmesan cheeses. Set aside.
- Over medium heat, melt the butter. Add the flour, salt, dry mustard, chili powder, pepper, and 1/8 teaspoon smoked paprika. Stir constantly over medium heat for about three minutes.
- Slowly whisk in the milk. Continuing over medium heat, whisk frequently for about 10 minutes, until the sauce thickens (as the sauce gets thicker, I recommend going from frequent stirs to constant stirs to help avoid burning).
- Remove from heat, and stir in 2 cups of the cheese. Continue stirring until cheese is melted, then add the green chilies and corn. Stir until combined. Select your version from the options below to continue.
Vegetarian version:
- Pour the cheese sauce over the pasta. Add the black beans. Toss gently until the pasta and beans are completely coated. Pour half of the pasta mixture into individual baking dishes or half of the mixture into one large baking dish, as desired. Evenly cover the pasta with half of the remaining cheese, then add the remaining pasta mixture. Top with remaining cheese. Sprinkle with crushed tortilla chips and dust lightly with a pinch or two of smoked paprika.
- Bake for about 20-25 minutes, until slightly dry and a bit brown on top. Serve.
Half vegetarian/half meaty version:
- Pour the cheese sauce over the pasta. Add the black beans. Toss gently until the pasta and beans are completely coated.
- Pour 1/4 of the pasta mixture into a medium 8"x5" baking dish or into individual baking dishes, as desired. (If cooking in individual baking dishes, a good rule of thumb is about 1/2 cup of pasta per dish, then add a cheese layer, then another 1/2 cup, cheese, and then tortilla chips). Sprinkle half of the remaining cheese onto the pasta, then add the remaining pasta and top with the rest of the cheese. Sprinkle with crushed tortilla chips and dust lightly with a pinch or two of smoked paprika.
- Gently toss the chicken with the remaining pasta mixture. Repeat above step for assembling macaroni and cheese in its baking dish(es).
- Bake for about 20-25 minutes, until slightly dry and a bit brown on top. Serve.
All meat version:
- Pour the cheese sauce over the pasta. Add the black beans and the chicken. Toss gently until the noodles, beans, and chicken are completely coated. Divide half of the pasta between individual baking dishes or pour half into one large baking dish, as desired. Sprinkle half of the remaining cheese onto the pasta mixture, than add the remaining pasta and top with the rest of the cheese. Sprinkle with crushed tortilla chips and dust lightly with a pinch or two of smoked paprika.
- Bake for about 20-25 minutes, until slightly dry and a bit brown on top. Serve.
Notes
More macaroni and cheese recipes:
- The Best Macaroni & Cheese Recipe Ever – THE most popular recipe on Kitchen Treaty (for a reason)!
- Jalapeno Mac & Cheese – smoked cheddar and fresh peppers = yesss
- Stove-Top Butternut Squash Mac & Cheese – seriously sneaky (you’d never know there are veggies!) yet incredibly rich and decadent
- Super Creamy Vegan Stovetop Mac & “Cheese” – proof positive that, surprisingly, you don’t actually need cheese to get a super-satisfying mac!
This sounds fabulous. Can I freeze it? I think we would eat about 1/2 of it. So could I put half in a freezer container before I bake it and then bake it after I thaw it out? THANKS!!
I think freezing it would work out just fine. I haven’t tried it myself, but I freeze batches of my main mac & cheese recipe all the time. It just won’t be quite as creamy as if you didn’t freeze it, but still very good!
Those pictures are good and the plate colors are good for Cinco de Mayo typa thing. So just go with it! Be like Julia Child – don’t apologize for anything! Ha!
Oh man, I could definitely take a cue from Julia Child on that front. Thank you for the inspiration. 🙂
Mac and cheese is debatably my favorite food group, and this version looks amazing! Love the Southwestern spin. Pinned!
I adore that you call mac & cheese a food group. Yes!
Ooh, I can never say no to a big bowl of baked mac and cheese. Delicious! And I don’t know what you’re talking about with the photos. I actually looked at them and thought, “Wow, these photos look amazing!” before I even got to that part of your post. But some of my least favorite photos are the ones I get the most compliments on too. 🙂
Really?! Wow, that makes me feel so much better about the pics – lol. I’m trying so hard to improve and be more consistent with my photography, but it can be tough when I’ve got a pacing dude and clinging baby wanting their dinner already. 😉 (My husband doesn’t really pace, but in my mind he does!)
Oooooo….I love mac n cheese! It’s my weakness. This southwest version looks amazing. Definitely making this ASAP! Yum!
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As someone who’s trying to start including meat in the things I make so I can feel like me & my man actually live in the same household (we ALWAYS cook/eat separately because of that whole veggie/carnivore business), thank you for the comment on how to prep the chicken! lol, Even before I was vegetarian, I never really cooked with meat at home, so I’m pretty much at a loss when I decide to add meat to a recipe. Anywho, this long comment is to say: I appreciate this blog! And mac & cheese is a universal crowd pleaser, so I have to try this 🙂
I tried it, it was awesome! everyone was asking me about the recipe, thank you very much xx
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This turned out wonderful. I was expecting it to have more spice with all the chilis and chili powder in it. Next time I think I’ll add a couple dashes of hot sauce and double the mustard for some boldness.
Sounds awesome… but when do the corn and the chilies come in? Do I toss those in when tossing the beans in? Thank you!
Shannon, thank you so much for asking this! Somehow I had removed the first half of the instructions for this recipe. Just added it back in and now it should make a lot more sense! Thanks again for bringing this to my attention.