Ingredients
1 lb box of pasta, I used cavatappi, any shape will work
5 tbsp unsalted butter
3 tbsp flour
1 ½ cup corn
3 cup heavy cream
2 cup Colby Jack Cheese
2 cup Muenster Cheese
1 cup Cotija Cheese
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
2 tsp Chile lime seasoning
1 tsp salt
1 tsp black pepper
2 cloves garlic
Directions
Step 1
Preheat oven to 375 degrees.
Step 2
Bring a large pot of water to a boil. Once boiling, salt & add the pasta. Boil for about 7 minutes, drain and set aside.
Step 3
To a large pan on medium heat, add the butter, once melted add the garlic and cook for 1 minute, add the flour, whisk thoroughly until fully combined, about 1-2 minutes.
5 tbsp unsalted butter
3 tbsp flour
2 cloves garlic
Step 4
Add in the corn and mix until fully combined.
1 ½ cup corn
Step 5
Slowly whisk in the heavy cream until fully incorporated.
3 cup heavy cream
Step 6
In batches, stir in the Colby Jack & Muenster cheeses, reserve about 1/2 cup of each for topping the mac & cheese.
2 cup Colby Jack Cheese
2 cup Muenster Cheese
Step 7
Once the cheese is fully melted, add in the spices, mix to combine.
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
2 tsp Chile lime seasoning
1 tsp salt
1 tsp black pepper
Step 8
Lastly, stir in most of the cotija cheese, leaving some for topping after baking.
1 cup Cotija Cheese
Step 9
Pour the mac into a baking dish, top with the remaining colby jack & Muenster cheeses.
Step 10
Bake the Mac & Cheese for 20-25 minutes or until nicely golden brown on top.
Step 11
Top the baked Mac & Cheese with more cotija, cilantro & Tajin.
Step 12
Enjoy 😋
