Mexican Mac and Cheese

Preheat oven to 350ºF. Cook pasta according to package directions. Then drain it and set aside.

Heat the olive oil in a large cast iron skillet or pan. When hot, add your corn kernels and sausage. Sauté for 5 minutes until the corn is cooked through and the sausage is lightly browned. Add the onion, bell peppers and jalapenos to the pan. Cook for another 4 minutes until the vegetables are just tender. Stir in the black beans and drained pasta shells and remove the mixture from the heat. Set aside while you make your spicy cheese sauce.

For the sauce: Start by making a roux (a roux is just butter and flour). Melt the butter in a medium saucepan over medium heat. When it’s melted and bubbling slightly, whisk in the flour. Cook your roux, while whisking constantly for 2-3 minutes. Add the milk to your roux and cook, whisking constantly, until thickened. Don’t panic if your sauce doesn’t thicken right away, it can take 6-8 minutes. When the sauce is thickened enough to coat the back of a spoon, lower the heat and whisk in 1/2 cup of the Monterey jack, 1 cup sharp cheddar, the minced chipotle pepper, cumin, and Mexican chili powder.

If you cooked your sausage and vegetables in a cast iron skillet or oven safe pan, go ahead and pour the cheese sauce right over the pasta mixture. If not, transfer the pasta mixture into a lightly greased baking pan (I recommend a 9×9-inch) and add the Mexican cheese sauce. Either way, use a spatula to make sure everything is well coated in cheese sauce.

Top your Mexican mac and cheese with the remaining Monterey jack and cheddar cheeses (¼ cup each) and sprinkle with an even layer of panko breadcrumbs.

Bake for 30 minutes until the cheese is melted and bubbling. Serve garnished with cilantro and jalapenos. Fiesta on, dudes.