- cal. (kcal) 401
- Makes: 10 servings
- Prep: 10 mins
- Cook: 11 mins
(16 ounces) rotini pasta
scallions, trimmed and sliced
pepper-Jack cheese, grated
(10 ounces) Mexican-flavored corn, drainer
pinch chili powder
- 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.
- 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.
- 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.
- Bake at 350 degrees F for 25 minutes. Cool slightly before serving.
Nutrition Information for Cheesy MeximacServings 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.