What could be better than slightly spicy pork chile verde, and street corn? How about chile verde street corn mac and cheese? I created this recipe for Del Real Foods for their 2016 Blogger Recipe Challenge. While my Grilled Chipotle Pizza took one of 3 Grand Prize slots, the folks at Del Real loved this recipe so much, they asked me to film it for them!
Prepare pasta according to package directions, if using frozen corn, add to pasta during last minute of cook time, drain and set aside.
Microwave Del Real Pork Chile Verde according to package directions and allow to rest.
While pasta is cooking, melt butter in large sauce pan over medium-high heat.
Add flour, one tablespoon at a time, whisking constantly to avoid lumps. Reduce heat to medium and allow to simmer for 30 seconds to a minute, stirring with a spatula. Pour in milk slowly as to not drop the temperature of your butter and flour mixture. Once milk is added, stir in cheese, stirring to avoid browning. Adjust temperature as necessary (it can differ by pan.) Once cheese is fully integrated, add salsa, half of the lime zest, and spices. Remove from heat.
In the pot you used to boil your pasta, combine Del Real Pork Chile Verde, pasta and corn. Stir in cheese sauce. Once fully combined, transfer to serving dish and top with remaining lime zest, cilantro, crumbled queso fresco, sprinkle with chile en polvo seasoning.
*If chile en polvo seasoning is unavailable, combine chili powder and salt to taste, sprinkle over your dish and add a few squirts of lime juice. Enjoy!
What’s your favorite add-in for macaroni and cheese, or are you a purist? Let me know in the comments below. If you decide to try my Street Corn Chile Verde Mac and Cheese, I would love to see your pictures! Tag me on Instagram @thesundayfundayblog – Thanks for reading!
My video for Del Real Foods – don’t forget to give this video a thumbs up!
Pin for later:
Ingredients
- ½ tsp ancho chili (or to taste)
- ½ tsp cumin
- 4 tbsp butter
- 2 tbsp flour
- 2 cups frozen corn, or pre-cooked removed from cob
- 1.5 cups whole milk
- Zest from 1 lime, divided
- 2 tbsp Del Real Salsa de Molcajete Verde Salsa
- 6 oz White American Cheese, cubed
- 8 oz Monterey Jack Cheese, cubed or shredded
- Del Real Pork Chile Verde
- 1lb pasta, suggested: cavatappi
- Garnish:
- Cilantro (fresh preferred)
- chile en polvo seasoning (if unavailable, see note below.)
- Queso fresco (approx ¼ cup suggested)
Instructions
- Prepare pasta according to package directions, if using frozen corn, add to pasta during last minute of cook time, drain and set aside.
- Microwave Del Real Pork Chile Verde according to package directions and allow to rest.
- While pasta is cooking, melt butter in large sauce pan over medium-high heat.
- Add flour, one tablespoon at a time, whisking constantly to avoid lumps. Reduce heat to medium and allow to simmer for 30 seconds to a minute, stirring with a spatula. Pour in milk slowly as to not drop the temperature of your butter and flour mixture. Once milk is added, stir in cheese, stirring to avoid browning. Adjust temperature as necessary (it can differ by pan.) Once cheese is fully integrated, add salsa, half of the lime zest, and spices. Remove from heat.
- In the pot you used to boil your pasta, combine Del Real Pork Chile Verde, pasta and corn. Stir in cheese sauce. Once fully combined, transfer to serving dish and top with remaining lime zest, cilantro, crumbled queso fresco, sprinkle with chile en polvo seasoning.
- *If chile en polvo seasoning is unavailable, combine chili powder and salt to taste, sprinkle over your dish and add a few squirts of lime juice. Enjoy!
Share this:
Leave a Reply