Cheesy Meximac
Recipe from Family Circle

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.


Cheesy Meximac

by 4  people

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Servings: 10 servings
Prep Time: 10 mins
Total Time: 21 mins
 
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Ingredients
  • 1 box
    (16 ounces) rotini pasta
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  • 2 
    scallions, trimmed and sliced
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  • 1 tablespoon
    unsalted butter
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  • 1 tablespoon
    all-purpose flour
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  • 1-1/2 cups
    milk
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  • 1/4 teaspoon
    salt
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  • 1/8 teaspoon
    black pepper
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  • 16 ounces
    pepper-Jack cheese, grated
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  • 1 can
    (10 ounces) Mexican-flavored corn, drainer
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  • Pinch 
    chili powder
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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
Per serving: Calories 401, Total Fat 17 g, Saturated Fat 10 g, Cholesterol 55 mg, Sodium 507 mg, Carbohydrate 43 g, Fiber 2 g, Protein 18 g. Percent Daily Values are based on a 2,000 calorie diet
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