GF Mexican Mac and Cheese
Ingredients For the Pasta 2 boxes Kraft 1 tablespoon olive oil 6-8 ounces Mexican chorizo links, sliced, optional 1/2 yellow onion 1 red bell pepper, diced 1/2 cup frozen corn kernels, thawed 1/2 cup canned black beans, drained and rinsed 1-2 jalapeños, seeded and finely chopped For the Sauce 2 tablespoons butter 2 tablespoons all-purpose flour 1 teaspoon chili powder 1/2 teaspoon cumin 2 cups milk 3/4 cup shredded Monterey Jack, divided 1 1/4 cup shredded sharp cheddar, divided salt and pepper to taste chopped fresh cilantro for garnish Instructions Cook the pasta to al dente, per the package instructions. Drain and set aside. While the pasta cooks, warm the olive oil in a large skillet over medium heat. Add the diced chorizo (if using), yellow onion, and bell pepper, and sauté until the chorizo is cooked, about 5-10 minutes (depending on how thick the slices are). Stir in the corn, drained black beans, and jalapeños, and cook for 1-2 minutes. Set aside. Melt the butter in...