Name: Elote Mac and Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican-American
Ingredients: 1 lb small shell pasta; 1 tbsp butter; 16 oz corn kernels, frozen or canned; 1 jalapeño, finely diced; 2 tbsp elote seasoning blend, divided; 2 cups milk; 1 cup heavy cream; 1 1/2 cups shredded sharp cheddar cheese; 1 1/2 cups shredded Monterey Jack cheese; 2 tbsp Mexican crema, for garnish; 1/4 cup cotija cheese, crumbled, for garnish; 2 scallions, sliced, for garnish

1

Cook pasta according to package directions until al dente. Drain and set aside.

2

In a large skillet over medium heat, add the corn kernels and sauté. Add 1 tablespoon of elote seasoning and the diced jalapeño. Cook until fragrant and tender, then set aside.

3

In a large pot or the same skillet, warm the milk and heavy cream over medium-low heat. Add the remaining tablespoon of elote seasoning.

4

Gradually stir in the shredded cheddar and Monterey Jack cheese (reserving about 1/2 cup for topping) until fully melted and the sauce is smooth.

5

Add the cooked pasta and the sautéed corn and jalapeño mixture to the cheese sauce. Stir until everything is well combined.

6

Transfer the mixture to a baking dish.

7

Top with the reserved shredded cheese.

8

Bake until the cheese is melted, golden, and bubbly.

9

Remove from the oven and garnish with a drizzle of Mexican crema, crumbled cotija cheese, and sliced scallions before serving.

Elote Mac and Cheese

Ingredients

12 Ingredients

Instructions

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