How do I make mexican street corn mac and cheese?

Upgrade your mac and cheese game with our mouthwatering Mexican Street Corn mac and cheese. Creamy, cheesy, and packed with corn goodness - it's comfort food at its best!

You'll need

Items needed to answer the question, How do I make Mexican Street Corn mac and cheese. Items include: Butter Flour Milk Cheddar cheese (shredded) Paprika Cumin Garlic powder Cayenne pepper Corn (fresh, kernels) Macaroni Chopped cilantro Crumbled cotija cheese

Butter 2 tablespoons
Flour 2 tablespoons
Milk 2 cups
Cheddar cheese (shredded) 2 cups
Paprika 1 teaspoon
Cumin 1/2 teaspoon
Garlic powder 1/2 teaspoon
Cayenne pepper Pinch
Corn (fresh, kernels) 2 ears
Macaroni 8 ounces
Chopped cilantro For garnish
Crumbled cotija cheese For garnish

Take note
Hot stovetop! Be careful not to burn yourself while cooking. Also, be prepared for intense cravings and a strong desire for seconds!

1

Prepare the corn

Start by shucking the corn and removing all the silk. Then, cut off the kernels using a sharp knife. Set them aside for later.

2

Cook the macaroni

Bring a large pot of salted water to a boil. Add the macaroni and cook until al dente, following the instructions on the package. Drain and set aside.

3

Make the cheese sauce

In a saucepan over medium heat, melt some butter. Add flour and whisk continuously for about a minute, until it creates a smooth paste. Slowly pour in the milk while whisking to prevent lumps. Keep whisking until the sauce thickens.

4

Add the flavor

Stir in the shredded cheddar cheese until it's completely melted and the sauce is smooth. Now, it's time to give it a Mexican twist! Add the paprika, cumin, garlic powder, and a pinch of cayenne pepper. Mix well and let the flavors meld together.

5

Toss in the corn

Gently fold in the freshly cut corn kernels. Stir until they are evenly distributed throughout the cheesy goodness. Let it simmer for a few more minutes to allow the corn to soften slightly.

6

Combine and serve

Add the cooked macaroni to the sauce and toss until every pasta piece is coated in the creamy goodness. Serve your Mexican Street Corn mac and cheese hot, garnished with chopped cilantro and a sprinkle of crumbled cotija cheese. ¡Buen provecho!