Cheesy Meximac

Cheesy Meximac
This spicy twist on the traditional kid-favorite recipe adds spicy cheese, Mexican-flavored corn, and a pinch of chili powder to create a new casserole sensation.
Makes 10
Prep 10 m
Cook 11 m



  1. 1 of 4 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. 2 of 4 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. 3 of 4 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. 4 of 4 Bake at 350 degrees F for 25 minutes. Cool slightly before serving.
Nutrition Information for Cheesy Meximac
Servings Per Recipe: 10
Per Serving: 43 g carb., 18 g pro., 401 kcal cal., 507 mg sodium, 2 g fiber, 10 g sat. fat, 55 mg chol., 17 g Fat, total