Southwest Macaroni and Cheese

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!

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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.
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