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!
One of the reasons that I used the sour cream was to add some creaminess, but also to balance the heat from the canned tomatoes with green chilies. (You can, of course, just use regular diced tomatoes if you don’t want the added spice!)
Take your next mac ‘n cheese night to the next level with this easy one dish recipe…
Southwest Macaroni ‘n Cheese
Yield – 4 servings
Preparation Time – 5 minutes
Cooking Time – 15 minutes
- 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, and corn.
- Add the noodles back to the mixture and stir in about 1 1/2 cups of the shredded cheese. Warm until heated thoroughly and cheese is melted.
- Use the remaining cheese to top off each serving.
- Serve Southwest Macaroni ‘n Cheese warm.
Favorite Freezer Cooking Supplies:
- Deep Steam Table Foil Pans 30 ct (8.5 x 10.5 in.) – perfect for casseroles, enchiladas, etc.
- Aluminum Foil Loaf Pans 10 ct (8.5 X 4.5 X 2.25 in.) – perfect for meatloaf, breads, etc.
- Reynolds Release Non-Stick Aluminum Foil, 35 Sq Ft
- Ziploc Freezer Bags
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While I love being in the kitchen, I need to make my time spent cooking as efficient as possible…and how I accomplish that is with batch cooking, freezer cooking and keeping easy and quick meals or ingredients ready to go in the freezer. This month, I’ll be sharing all my favorite freezer cooking recipes, tricks, hacks and how-tos.