Southwest Mac & Cheese
This is southwest comfort food at its best. It’s easy to make and tastes so good it’s hard not to have seconds.
1 16oz Package large elbow macaroni (or shape of your choice)
4 C Shredded mild cheddar (use more if desired)
¾C Freshly grated Parmigiano Reggiano cheese
1 C Diced mild green chilies – canned
(If you like heat, go ahead and use hot chilies!)
1 C Frozen sweet corn
1 C Milk
2–3 TBSP Arizona Chipotle Rub
Preheat oven to 375 degrees. In large pot bring about 3 quarts well-salted water to boil. Add macaroni. While pasta is cooking, dice (if whole) green chilies and thaw frozen corn by placing in bowl under tap water. When pasta is al dente (Note: Do not overcook pasta. You want it to absorb the milk and finish cooking in the oven.) Drain and put back in pot.
Add corn and green chilies and mix well. Put half of mixture in 3 quart casserole. Evenly cover macaroni mixture with half the shredded cheese (cover pasta with about 1/2” shredded cheese). Top with half the Parmigiano Reggiano then season liberally with Chipotle rub. Repeat the process with remaining macaroni and cheeses then season again with Chipotle rub. Drizzle milk over entire casserole.
Place in oven and bake for 45 minutes until golden brown and crispy. Remove from oven and let cool 5 or 10 minutes before serving. (Note: If you like your mac & cheese really crispy all around the edges of the casserole, bake at 400 degrees for about 40 minutes.)
Serves about 4 – 6
*Cook times are approximate.