12 Oz. Zoeys Fresh Queso
4 Tblsp Unsalted Butter
1 Cup of Frozen Corn Kernels, Thawed
1 Medium Onion, Cut Into 1/4 Dice
4 Cloves of Garlic, Peeled & Minced
1 Red Pepper, Seeded, Cut into 1/4 Dice
1 Tblsp Plus 1 Tsp Kosher Salt
2 Tsp Cumin
2 Tsp Chile Powder
1/2 Tsp Cayenne Pepper
1/4 All-Purpose Flour
4 Cups of Milk, Cold
2 Cups of Shredded Cheddar
1/2 Cup of Scallions, Thinly Sliced
1 Tsp of Freshly Ground Black Pepper
1 Pound of Mini Rigatoni, Cooked Al Dente
1/2 Cup of Panko Breadcrumbs
1/4 Cup of Cilantro Leaves, Minced For Garnish
1/4 Cup of Pickled Jalapenos, Drained, Minced, For Garnish
How to Prepare:
Preheat Oven to 350 Degrees F.
Add Butter, Corn, Onions, Red Pepper, Garlic & 1 Tsp of Salt to Medium Saucepot Over Medium-High Heat
Saute Until the Onions are Translucent (6-8 Minutes)
Add Cumin, Chile Powder, Cayenne Pepper, and Flour and Cook Frequently Stirring with a Wooden Spoon, For 3 to 4 Minutes.
Pour in Cold Milk in a Steady Stream Stirring Vigorously Until the Mixture is Smooth.
Cook Over Medium Heat, Stirring Often, Until Starting to Thicken for 8 to 10 Minutes.
Reduce the Heat to Medium-Low and Stir in the Cheddar and Zoeys Fresh Queso.
Cook Until the Sauce is Smooth and Creamy for 4-5 Minutes.
Add the Scallions, Pepper, And Rigatoni & Mix Well to Combine
Pour Into 9×13 Glass Baking Dish.
Sprinkle Panko Evenly Over Top and Cover with Foil & Bake for 20 Minutes.
Uncover and Bake for Additional 10-15 Minutes or Until Golden Brown & Bubbling.
Let Cool for 5-10 Minutes, Garnish & Served