Spice up your favorite comfort food!
This is a creamy, creamy and delicious version of mac n cheese with a little zip and zest mixed in! Balance the zip and zest with some black beans and corn and you’ve got the perfect one dish dinner!
Southwest Macaroni and Cheese
1 lb. elbow macaroni noodles
8 oz. sour cream
10 oz. Rotel diced tomatoes with green chilies
2 cups cooked black beans, or 15 oz. can black beans
15 oz. can corn
2 cups Mexican blend cheese, or Pepper Jack cheese blend, divided
- Cook the pasta noodles as directed. Drain.
- In the same pot, stir together the sour cream, Rotel diced tomatoes, black beans, corn. Add the noodles back to the mixture and stir in about 1 1/2 cups of the shredded cheese.
- Use the remaining cheese to top off each serving. Serve warm.