Recipe by Doug Matthews
"This south-of-the-border spin on mac and cheese anchors any game day spread like a strong offensive line and adds real weight to a game day plate. Can garnish with sour cream, hot sauce, more cilantro or more salsa."
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1 (16 ounce) package
ground white pepper
shredded Mexican-style 4-cheese blend (such as Sargento®)
1 (15 ounce) can
black beans, rinsed and drained
2 (4 ounce) cans
chopped green chiles
chopped green onions
chopped fresh cilantro
I made this for dinner tonight and it was a good departure from regular macaroni and cheese. I did not add the avocados because a) they are too expensive! and b) I was afraid they would get mushed up inside but I am curious to try them next time. This bechamel sauce was a little gluey...normally I use less flour so I recommend doing the same. But the beans, chilies and Mexican seasoned cheese were really good addition.
This is a tasty twist on Mac and cheese. Everyone liked it but the kids.
* Percent Daily Values are based on a 2,000 calorie diet.
Game Day Mac and Mex
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 280
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This baked mac and cheese is so delicious, your guests will beg for seconds.
A buttery cracker topping and rich cheese sauce make it a family favorite.
This is homemade mac 'n cheese just like grandma used to make.