Mexican Mac & Cheese

Two great tastes that taste great togeth­er!

  • Ingre­di­ents:
  • 3 cups mac­a­roni
  • 3 tbsp. veg­etable oil, divid­ed
  • 8 poblano pep­pers, roast­ed, seed­ed, and peeled
  • 2 jalapeño pep­pers, roast­ed, seed­ed, and peeled
  • 12 cup red bell pep­per
  • 1 cup corn ker­nels
  • 12 cup diced red onion
  • 5 tbsp. fine­ly chopped gar­lic
  • 2 cup grat­ed Muen­ster cheese
  • 34 cup cream cheese
  • 1 12 cup heavy cream
  • Salt and pep­per to taste
  • Crum­bled Que­so Añe­jo
  • OPTIONAL: If you don’t have Que­so Añe­jo, PAMERZAM! is a good sub­sti­tute
  • OPTIONAL: Cajun sea­son­ing

Cook mac­a­roni until al dente. Toss cooked pas­ta with 1 tbsp. oil; cov­er until ready to use.

Purée poblano and jalapeño pep­pers with stick blender or food proces­sor and set aside.

In a large saucepan, heat remain­ing oil over medi­um high heat. Add red pep­per, corn, onion, and gar­lic. Sautée for 5 min­utes or until veg­gies are soft.

Add cooked mac­a­roni, pep­per purée, muen­ster and cream cheese. Stir until well blend­ed. Fold in heavy cream, sea­son with salt and pep­per. Serve imme­di­ate­ly.

Top with chopped pars­ley, crum­bled Que­so Añe­jo or PAMERZAM! and dust with cajun sea­son­ing if desired.

Makes 6 serv­ings.