And here is another corn recipe! Since we only used ½ the box for the macaroni salad, we decided to do an elote mac and cheese.
As the macaroni cooked and mom cut the grilled corn off the cob, I started to prep a roux. In a sauce pan, I added a few tablespoons of butter and flour. Then added milk until it was creamy and thick. Next was add some seasoning. I added some chili powder, white pepper, black pepper, garlic powder, elote seasoning, some chili lime powder and cayenne pepper. Last item is cheese! I slowly added some Mexican blend cheese and grate queso fresco! I continued to stir until well combined. Lastly, I took the cheese sauce off the heat and stirred in the macaroni and then the corn. We added the mac and cheese to a greased pan (of course topped with more cheese) and baked at 375 for about 30 minutes, until it was hot and bubbly.
It was another delicious twist on a classic dish. It was great topped with queso fresco when serving as well. What is your favorite twist on mac and cheese? Comment below.
Live to Eat,