Sweet Corn Jalapeno Mac and Cheese
sweet corn and jalapeno style mac and cheese
- Prep Time: 20
- Cook Time: 30
- Total Time: 50
Ingredients
Scale
- 3/4 pound pasta of your choice
- 3 tablespoons butter
- 1 jalapeno, sliced (deseeded if you’d like)
- 3 tablespoons flour
- 2 cups milk
- 2 ounces cream cheese
- 2 cups shredded cheddar cheese
- 1 1/2 cups sweet corn
- salt and pepper to taste
- (optional 1 tablespoon Frank’s hot sauce)
Topping
- 2 tablespoons melted butter
- 1/2 cup bread crumbs or crushed crackers
Instructions
- Preheat your oven to 375 degrees.
- Cook pasta until al dente. Drain and set aside.
- In a large skillet over medium high heat, melt the butter. Add in about half of the jalapeno slices and cook 1-2 minutes or until softened.
- Add the flour to the skillet, whisk to form a roux. Cook for another minute to let flour brown.
- Slowly add milk, whisking constantly, until sauce has thickened. Reduce heat to medium low.
- Add cream cheese and whisk until cream cheese has melted and the sauce is smooth.
- Add cheddar cheese and whisk until cheese is fully melted. Add the sweet corn, stir to combine.
- Remove from heat.
- Add the sauce to the pasta and stir to combine. Pour the mac and cheese into a baking dish, individual or one large casserole dish.
- Top with topping and bake 20-25 minutes or until bread crumbs have browned and cheese sauce is bubbling. Remove from oven and enjoy!
Nutrition
- Serving Size: 6