Mac and cheese gets a fiesta of flavors with help from roasted corn, jalapeños and a pinch of Dijon mustard. This recipe is bound to be a hit when you’re in the mood for a little spice.

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Name: Southwest Mac and Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 10
Cuisine: Southwestern
Ingredients: 2 cups elbow macaroni, uncooked; 2 quarts water; 3 tablespoons kosher salt; 2 tablespoons vegetable oil; 1/4 cup Crystal Farms® butter, salted; 1/4 cup all purpose flour; 3 cups whole milk; 1 cup heavy cream; 1 tablespoon Dijon mustard; 1 teaspoon ground black pepper; 1/2 tablespoon kosher salt; 6 tablespoons Crystal Farms® Wisconsin 1/3 Less Fat Cream Cheese; 2 cups Crystal Farms® Shredded or Block Gouda Cheese; 1 1/2 cups Crystal Farms® Shredded or Block Cheddar Cheese; 2 ears fresh corn roasted; 3 fresh jalapenos diced

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INGREDIENTS

2 cups elbow macaroni, uncooked
2 quarts water
3 tablespoons kosher salt
2 tablespoons vegetable oil
1/4 cup Crystal Farms® butter, salted
1/4 cup all purpose flour
3 cups whole milk
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon ground black pepper
1/2 tablespoon kosher salt
6 tablespoons Crystal Farms® Wisconsin 1/3 Less Fat Cream Cheese
2 cups Crystal Farms® Shredded or Block Gouda Cheese
1 1/2 cups Crystal Farms® Shredded or Block Cheddar Cheese
2 ears fresh corn ; roasted
3 fresh jalapenos ; diced

Servings

INSTRUCTIONS

2. Roast corn on the cob under the broiler or on an open flame until all sides have a darker roasted appearance. Cut the kernels off of the cob and reserve until needed.

3. In a saucepan, melt butter, add flour and cook for 3 minutes under medium-low heat.

4. Add milk while stirring and then continue to add cream, mustard, black pepper and salt.

5. Cook the mixture while stirring with a wooden spoon until it has reached a very slow simmer. Once it reaches a slow simmer, cook for 15 minutes while continually stirring.

6. Add the Wisconsin 1/3 less fat cream cheese, shredded Gouda and shredded Cheddar cheeses and continue to cook the mixture, on medium-low heat, until the cheese is melted.

7. Fold in the macaroni, corn and jalapenos and serve.

NOTES

You can customize your recipe with garnish, such as chopped cilantro and more Crystal Farms® Shredded Gouda Cheese.

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Southwest Mac and Cheese

2 cups elbow macaroni, uncooked
2 quarts water
3 tablespoons kosher salt
2 tablespoons vegetable oil
1/4 cup Crystal Farms® butter, salted
1/4 cup all purpose flour
3 cups whole milk
1 cup heavy cream
1 tablespoon Dijon mustard
1 teaspoon ground black pepper
1/2 tablespoon kosher salt
6 tablespoons Crystal Farms® Wisconsin 1/3 Less Fat Cream Cheese
2 cups Crystal Farms® Shredded or Block Gouda Cheese
1 1/2 cups Crystal Farms® Shredded or Block Cheddar Cheese
2 ears fresh corn roasted
3 fresh jalapenos diced

1. Cook elbow macaroni in boiling salted water with oil. Oil helps prevent the water from boiling over the top of the pan. After cooking macaroni, cool the pasta in cold water, drain and reserve until needed.
2. Roast corn on the cob under the broiler or on an open flame until all sides have a darker roasted appearance. Cut the kernels off of the cob and reserve until needed.
3. In a saucepan, melt butter, add flour and cook for 3 minutes under medium-low heat.
4. Add milk while stirring and then continue to add cream, mustard, black pepper and salt.
5. Cook the mixture while stirring with a wooden spoon until it has reached a very slow simmer.  Once it reaches a slow simmer, cook for 15 minutes while continually stirring.  
6. Add the Wisconsin 1/3 less fat cream cheese, shredded Gouda and shredded Cheddar cheeses and continue to cook the mixture, on medium-low heat, until the cheese is melted.
7. Fold in the macaroni, corn and jalapenos and serve.

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Nutrition

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Serving Size: 1 Serving (297g)
Recipe Makes: 10 Servings

Calories: 343
Calories from Fat: 79 (23%)

Amt Per Serving		% DV

	Total Fat 8.8g	12 %
	Saturated Fat 3.4g	17 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 1.6g
Cholesterol 17.2mg		5 %
Sodium 1314.8mg		45 %
Potassium 216.2mg		6 %
Total Carbohydrate 57g		17 %
	Dietary Fiber 3.7g	15 %
	Sugars, other 53.3g
Protein 9.4g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 343

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