Mexican Street Corn Mac and Cheese

Ingredients

Elbow macaroni

8 oz

Unsalted butter

2 tablespoons

All-purpose flour

2 tablespoons

Milk

2 cups

Sharp cheddar cheese

1 cup, shredded

Monterey Jack cheese

1 cup, shredded

Canned corn

1 cup, drained

Mayonnaise

1/4 cup

Cotija cheese

1/2 cup, crumbled

Chili powder

1 teaspoon

Fresh cilantro

1/4 cup, chopped

Lime

1, cut into wedges

Instructions

1. Cook the elbow macaroni according to the package instructions until al dente. Drain and set aside.
2. In a large pot, melt the unsalted butter over medium heat. Add the all-purpose flour, stirring continuously to create a roux, and cook for about 1-2 minutes until lightly golden.
3. Gradually whisk in the milk, ensuring no lumps form. Bring the mixture to a simmer and cook for about 5 minutes, or until it thickens slightly.
4. Remove the pot from heat and stir in the shredded sharp cheddar and Monterey Jack cheeses until fully melted and smooth.
5. Add the cooked macaroni and drained corn to the cheese sauce, stirring until every piece is well coated.
6. In a small bowl, combine the mayonnaise, crumbled Cotija cheese, and chili powder, mixing well to create a creamy dressing.
7. Spread the mayonnaise mixture evenly over the mac and cheese. Top with the chopped cilantro for a fresh finish.
8. Serve hot, with lime wedges on the side for an extra burst of flavor.