It was Rob’s idea to create this dish, inspired by some fantastic Mexican Mac & Cheese we tried at Mexican Radio in SoHo with Rob’s parents and Stephanie when they visited in early December. It’s a whole lotta cheese, a kick of Mexican spice, the crunch of corn, and all-together deliciousness. Below is a very loose recipe, so feel free to tweak the spices and fix-ins to your liking. It’s been a big hit at potlucks!
-Cook corn on the stove until it’s done
-Cook macaroni noodles on the stove until they’re done
-Melt cheese (quattro fromagio, pepperjack, monterrey jack, or whatever you like) with a couple splashes of milk on the stove or in the microwave, constantly stirring
-While cheese is melting, mix noodles, corn, diced jalapenos into oven-safe dish
-When cheese is melted, pour over noodle concoction and mix well
-Sprinkle red pepper flakes and chipotle powder into mixture
-Bake at 375 degrees for 10-15 minutes (just keep an eye on it)