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Cheesy Meximac

Cheesy Meximac

Nutrition Facts
  • cal. (kcal) 401
  • Makes: 10 servings
  • Prep: 10 mins
  • Cook: 11 mins
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by 4 people
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Ingredients

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  • 1 box (16 ounces) rotini pasta
  • 2 scallions, trimmed and sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 16 ounces pepper-Jack cheese, grated
  • 1 can (10 ounces) Mexican-flavored corn, drainer
  • pinch chili powder

Directions

  1. Heat oven to 350 degrees F. Coat an 11 x 7 x 2-inch baking pan with nonstick cooking spray. Bring large pot of lightly salted water to a boil. Add rotini and cook 5 minutes. Add scallions and cook an additional 2 minutes. Drain and set aside.
  2. In a medium-size saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until smooth. Stir in salt and pepper; bring to a simmer. Cook, simmering, 4 minutes. Remove from heat.
  3. Add half of the shredded cheese to milk mixture; whisk until smooth. Stir in corn, then combine in large bowl with pasta and scallions. Pour half into prepared dish; top with half of remaining cheese. Repeat, ending with cheese.
  4. Bake at 350 degrees F for 25 minutes. Cool slightly before serving.

Nutrition Information for Cheesy Meximac

Servings Per Recipe: 10
PER SERVING: 401 cal., 17 g total fat (10 g sat. fat), 55 mg chol., 507 mg sodium, 43 g carb. (2 g fiber), 18 g pro.