Zoeys Queso | Mexican Mac & Cheese
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Mexican Mac & Cheese



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