A south-of-the-border twist on classic mac and cheese. Black beans, corn, mild green chilies (or hot, depending on your preference), chili powder, and optional chunks of chicken for the meat-eaters join up with an uber-creamy, cheesy pasta topped with a sprinkle of crushed tortilla chips. And then baked to perfection.
Yield: 4-6 servings
Ingredients
8oz.1/2 pound or about 1 3/4 cups macaroni or other medium tubular pasta (like pennette or penne)
2cupsshredded cheddar cheese
1 1/2cupsshredded monterey jack cheese
1/4cupshredded Parmesan cheese
3tablespoonsbutter
1/4cupflour
3/4teaspoonkosher saltor 1/2 teaspoon table salt
2teaspoonschili powder
1/2teaspoondry mustard
1/4teaspoonblack pepper
1/8teaspoonsmoked paprikaplus more for sprinkling on top
2 1/2cupsmilkI like 2% milk best, but whole works too
1cupfrozen corn kernels
1 4-ouncecan mild green chilies
1 15-ouncecan black beansdrained and rinsed (or 2 cups cooked black beans)
1/3cupcrushed tortilla chipsabout 3/4 cup whole
If adding optional chicken to half of the mac and cheese:
1/2poundbonelessskinless chicken breast, cooked and diced*
If adding optional chicken to all:
1poundbonelessskinless 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
* I rub boneless, skinless chicken breasts with olive oil, kosher salt, and black pepper, then bake at 375 degrees for about 30 – 40 minutes until cooked through (and I always use a meat thermometer to check to make sure it’s completely done).