Mexican Street Corn Mac and Cheese
Ingredients
4 tablespoons butter
16 oz. large shells pasta, uncooked
8 oz. sharp cheddar cheese, shredded
4 oz. pepper jack cheese, shredded
12 oz. frozen corn
16 oz. half and half
32 oz. vegetable broth
1 teaspoon chili powder
1/2 teaspoon garlic powder
zest of 1 lime
1 teaspoon salt + more to taste
fresh cracked pepper
1/2 cup Cotija cheese
1/4 cup fresh chopped cilantro
Directions
Add butter, pasta, cheddar, pepper jack, corn, half and half, veggie broth, chili powder, garlic powder, lime zest, salt, and pepper to a large pot.
Stir to combine and turn heat to medium-high.
Bring to a simmer, stirring every few minutes so the noodles don’t stick to the bottom of the pan.
Reduce heat to low or medium-low and gently simmer for 8-10 minutes or until pasta is cooked al dente and sauce is smooth and creamy. Stir every couple of minutes while it’s cooking.
Top mac and cheese with Cotija and fresh chopped cilantro and enjoy!
