Mexican Street Corn Mac and Cheese

Ingredients - Serves 6

• Lime - 1, cut into wedges
• Fresh cilantro - 1/4 cup, chopped
• Chili powder - 1 teaspoon
• Cotija cheese - 1/2 cup, crumbled
• Mayonnaise - 1/4 cup
• Canned corn - 1 can, drained
• Monterey jack cheese - 1 cup, shredded
• Sharp cheddar cheese - 2 cups, shredded
• Milk - 2 cups
• All-purpose flour - 2 tablespoons
• Butter - 4 tablespoons
• Elbow macaroni - 2 cups

Let's Get Started

1. Cook the macaroni according to the package instructions, then drain and set aside.
2. In a large pot, melt the butter over medium heat. Stir in the flour to make a roux.
3. Gradually whisk in the milk, then bring to a simmer. Cook for 5 minutes, or until thickened.
4. Remove from the heat and stir in the cheddar and Monterey Jack cheeses until melted.
5. Add the cooked macaroni and corn to the pot and stir until well coated with the cheese sauce.
6. In a small bowl, combine the mayonnaise, Cotija cheese, and chili powder.
7. Spread the mayonnaise mixture over the mac and cheese, then sprinkle with the chopped cilantro.
8. Serve the mac and cheese hot, with lime wedges on the side for squeezing.

Dietary Info

• Dish Type: Main Course
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Calories: 550
• Fat: 30g
• Carbs: 50g
• Protein: 20g
• Sodium: 800mg
• Sugar: 5g