Description
Creamy pepper jack and black bean mac & cheese delivers a spicy southwestern twist on classic comfort food. Hearty beans and zesty cheese combine for a quick, satisfying meal that delights home cooks seeking bold flavors.
Ingredients
Scale
- 2 cups (480 ml) shredded pepper jack cheese
- 2 cups (480 ml) shredded sharp cheddar cheese
- 14 oz (396 g) black beans, drained and rinsed
- 12 oz (340 g) elbow macaroni
- 4 tbsps (60 ml) butter
- 2 cups (480 ml) milk
- 3 tbsps flour
- 1 tbsp Dijon mustard
- Salt and pepper to taste
- 1 handful white corn tortilla chips, crushed
- 1 pat butter, cut into small pieces
Instructions
- Pasta Preparation: Cook elbow pasta in salted water until al dente, drain completely, and toss with unsalted butter to prevent sticking.
- Oven Setup: Preheat oven to 400°F (204°C) and thoroughly grease a 10-inch round casserole or 9×13-inch baking dish with cooking spray or butter.
- Roux Creation: In a large saucepan over medium-low heat, melt butter and whisk in flour, cooking for 3 minutes to develop a rich, nutty base that will thicken the sauce.
- Sauce Development: Gradually pour in milk and mustard, incrementally increasing heat to a gentle simmer while stirring consistently for 4-5 minutes until the mixture becomes smooth and slightly thickened.
- Cheese Integration: Reduce heat and melt pepper jack and cheddar cheeses into the sauce, reserving ½ cup for topping. Season with salt and ground black pepper, stirring until the sauce is completely uniform and velvety.
- Bean and Pasta Fusion: Gently fold drained black beans into the cheese sauce, then combine with prepared pasta, ensuring every noodle is thoroughly coated with the creamy mixture.
- Baking Preparation: Transfer the mac and cheese to the prepared baking dish, spreading evenly and topping with reserved cheese, crushed tortilla chips, and small butter dots for added texture and richness.
- Final Bake: Bake uncovered for 25 minutes until the surface turns golden and bubbly, creating a crispy, appetizing top layer.
- Resting Period: Remove from oven and let stand for 5-10 minutes, allowing the sauce to set and flavors to meld before serving.
Notes
- Prep Ahead Strategy: Pre-cook pasta and cheese sauce up to 2 days in advance, refrigerate separately to maintain optimal texture and freshness.
- Cheese Melting Tip: Grate cheeses at room temperature and add gradually to prevent clumping and ensure silky smooth sauce consistency.
- Customize Heat Level: Swap pepper jack for jalapeño jack or add red pepper flakes to intensify spiciness according to personal preference.
- Bean Modification: Rinse canned black beans thoroughly to reduce sodium and eliminate excess starch, ensuring cleaner flavor integration.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Snacks
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 10
- Calories: 385
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 7 g
- Protein: 19 g
- Cholesterol: 50 mg