Southwestern Mac and Cheese in Just 20 Minutes!
Southwestern Mac and Cheese is truly a flavor explosion! Paprika and cumin give this dish an incredible smokiness, add a hint of spice from the chili powders and mix that together with the roasted green chiles to create a fabulous flavor combination.
Ingredients
- 1 pound elbow macaroni
- Handful salt to flavor the water
- 4 tablespoon unsalted butter
- 1/4 cup flour
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon New Mexico chili powder
- 1/4 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon ground chili de arbol (or cayenne pepper)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 2 cup milk
- 8 ounces Mexican shredded cheese blend
- 7 ounce can diced green chiles
- 15 ounce can black beans drained and rinsed
- 2 cup grape tomatoes cut in half
- 2 tablespoons cilantro chopped
Instructions
- Fill a large saucepan with water, cover and bring to a boil over high heat. Add a handful of salt and pasta. Cook until tender. About 7-9 minutes.
- Add butter to a medium saucepan over medium heat; once butter is mostly melted add flour. Whisk for 1 minute, to cook the floury taste out of the mixture. Add spices (oregano, paprika, chili powder, cumin, garlic, onion, chili de arbol, salt and pepper. Whisk to combine. Add milk, whisk well until combine. Cook for 3-5 minutes, until mixture comes together. Add cheese, stir until combined. Add green chiles, stir and reduce heat to low.
- While pasta is cooking prepare tomatoes and cilantro. Drain and rinse black beans.
- Strain pasta. Pour beans and pasta back into large saucepan. Pour cheese sauce over top. Mix to combine.
- Pour pasta into serving dishes. Garnish with tomatoes and cilantro. Serve and enjoy!
Nutrition
Serving: 1 | Calories: 956cal | Carbohydrates: 122g | Protein: 41g | Fat: 34g | Saturated Fat: 20g | Cholesterol: 99mg | Sodium: 1304mg | Sugar: 12g | Fiber: 14g | Calcium: 641mg | Iron: 6mg