Elote Baked Mac and Cheese
User Reviews
5
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Prep Time
30 mins
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Cook Time
45 mins
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Servings
8
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Calories
532 kcal
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Course
Dinner
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Cuisine
Mexican-American Fusion
Elote Baked Mac and Cheese
Description
In this recipe, pasta is coated in a white cheddar cheese sauce enriched with a complex chili powder blend including chipotle, ancho, cayenne, and garlic powder for smoky and mildly spicy notes. Sweet corn kernels are sautéed separately and folded into the sauce along with cotija cheese, adding bursts of sweetness and salty crumbly texture.
The cheese sauce is thickened by a roux of butter and flour, and milk is stirred in until smooth and creamy. Adding a squeeze of lime juice and chopped cilantro brightens the dish, balancing the rich cheese and spices. The pasta is combined in the sauce and baked, resulting in a creamy, flavorful casserole that melds smoky, spicy, and sweet flavors reminiscent of Mexican street corn (elote).
This dish works well as a side or a hearty vegetarian main, showcasing layers of flavor through spices and corn. It benefits from even cooking and a well-made cheese sauce to avoid clumps or dryness.
Ingredients
- 2 teaspoons garlic powder
- 2 teaspoons chipotle chile powder
- 2 teaspoons ancho chile powder
- 1 ½ teaspoons salt
- 1 teaspoon cayenne pepper
- 1 teaspoon black pepper
- 4 tablespoons unsalted butter softened and divided
- 2 sweet corn kernels from ears
- 2 tablespoons all-purpose flour
- 1 ½ cups milk whole
- 12 ounces White Cheddar Cheese shredded
- ¼ cup cilantro chopped, divided
- 1 pound Cavatelli Pasta cooked al dente and drained
- 6 ounces cotija cheese crumbled, divided
- 1 lime juiced
Instructions
- Preheat oven to 375˚F. Lightly grease a 13”x9” baking dish and set aside.
- Place first 6 ingredients into a mixing bowl and stir together until well blended together. Set aside.
- Place 2 tablespoons butter into a medium pot and melt over medium-high heat. Add corn and sauté for 3 to 4 minutes. Pour corn out into a small mixing bowl and set aside.
- Place pot back onto the stove and lower heat to medium. Add remaining butter and melt.
- Add flour and stir together to create a roux. Stir for 2 to 3 minutes. Stir in milk and continue to stir until mixture thickens enough to coat the back of a spoon and no lumps remain.
- Stir in cheese, 2 ounces at a time until fully incorporated and mixture is smooth. Add all but 1 ½ teaspoons of the spice mixture to the cheese sauce and stir in 2 tablespoons of cilantro.
- Place cooked pasta in a large mixing bowl and pour cheese sauce over. Stir together until all the pasta is well coated. Fold in the corn, 2 ounces of cotija cheese and lime juice into the pasta mixture until well combined. Adjust seasonings.
- Pour mixture into the prepared baking dish and top with remaining cotija cheese, spice blend and finally cilantro.
- Bake for 20 to 25 minutes or until mixture is bubbly and slightly browned on top.
- Cool for about 10 minutes, scoop and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 532 kcal
% Daily Value*
| Calories | 532kcal | 27% |
| Carbohydrates | 50g | 17% |
| Protein | 23g | 46% |
| Fat | 27g | 42% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 83mg | 28% |
| Sodium | 979mg | 41% |
| Potassium | 284mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1199IU | 24% |
| Vitamin C | 3mg | 3% |
| Calcium | 483mg | 48% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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