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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This was a recipe that came about when I asked my two sisters what they would like to see added to traditional Mac and Cheese to make it a little special. One said Pepper Jack Cheese and the other said black beans. I liked both of the ideas and this is the result. The black beans add color and nutrition. The Pepper Jack cheese adds zip and fun.Andrea Johnson, Freeport, Illinois Ingredients:
1 pound small pasta shells |
1/4 cup chopped onion |
1/4 cup butter, cubed |
2 garlic cloves, minced |
1/4 cup king arthur unbleached all-purpose flour |
2-1/2 cups 2% milk |
4 ounces cream cheese, cubed |
1 cup (4 ounces) shredded monterey jack cheese |
1 cup (4 ounces) shredded pepper jack cheese |
1 cup (4 ounces) shredded sharp cheddar cheese |
1 teaspoon salt |
1 teaspoon ground cumin |
1/8 teaspoon pepper |
1 can (15 ounces) black beans, rinsed and drained |
8 bacon strips, cooked and crumbled |
2 tablespoons minced fresh cilantro |
1/2 cup shredded mexican cheese blend |
additional minced fresh cilantro |
Directions:
1. Cook shells according to package directions.
2. Meanwhile, in a Dutch oven, saute onion in butter. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add the cream cheese, Monterey Jack cheese, pepper Jack cheese, cheddar cheese, salt, cumin and pepper; cook and stir until cheese is melted.
4. Drain pasta. Add the beans, bacon, cilantro and pasta to the cheese sauce. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with Mexican cheese blend.
5. Bake, uncovered, at 375° for 25-30 minutes or until bubbly and golden brown. Garnish with additional cilantro. Yield: 6 servings.
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