Elote Mac and Cheese
Mexico's beloved elote (street corn) flavours — cotija cheese, mayo, lime, chilli and coriander — folded through a creamy mac and cheese. The result is a smoky, tangy, slightly spicy pasta that takes the viral Mexican street corn bowl into the pasta world.
- Total
- 50 min
- Serves
- 4
- Level
- Easy
Prep 20 min · Cook 30 min
Ingredients
Method
Cook macaroni until al dente. Drain, reserving some pasta water.
About 5 min
Char corn in a dry hot pan 5–6 minutes until blackened in spots.
About 14 min
Cheese sauce: melt butter, whisk in flour, cook 1 minute. Gradually add milk, whisking. Simmer until thick. Melt in cheddar and Monterey Jack; season with paprika, cayenne and garlic powder.
About 14 min
Combine pasta and charred corn with cheese sauce.
About 14 min
Top with cotija crumbles, a drizzle of mayo, lime juice, chilli powder and fresh coriander. Serve as the elote garnishes are as important as the pasta.
About 3 min
Nutrition per serving (estimate)
- Calories
- 580
- Protein
- 24 g
- Carbs
- 72 g
- Fat
- 22 g
- Fibre
- 4 g
- Sugar
- 10 g
- Sodium
- 780 mg
Contains: gluten, dairy, eggs
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Recipe by Boon Tools.