Mac 'n cheese Southwestern Style

Pat Duran


Using pepper Jack cheese, salsa and black beans sets this dish apart from all the others with this special twist to the ordinary macaroni and cheese.
Looks pretty on the holiday buffet table too!
Try it for a Halloween party.

Wisconsin cheese marketing recipe.

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★★★★★ 1 vote
6 servings
25 Min
25 Min


8 oz
pkg. uncooked dried rotini or fusili pasta or your favorite
8 oz
pkg. american cheese slices
1/2 c
2/3 c
thick and chunky salsa
15 oz
can black beans, rinsed, well drained
1 c
shredded pepper jack cheese


2/3 c
chopped ripe tomato
3 Tbsp
sliced green onion
chopped fresh cilantro, if desired


1Heat oven to 350^.Cook pasta according to package directions, drain. Place cooked pasta into lightly greased 1 1/2 - quart casserole dish; set aside.

2Combine American cheese slices and milk in 2-quart saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted about 5-8 minutes. Stir in salsa. Pour cheese mixture over pasta; stir to combine.

3Top with black beans and pepper jack cheese. Bake for 25-30 minutes or until bubbly around edges and cheese is melted.(cover with foil if cheese is browning too quickly)

4Just before serving, garnish with chopped tomatoes, green onions and cilantro.

About this Recipe

Main Ingredient: Pasta
Regional Style: Mexican
Other Tags: Quick & Easy, Healthy, Heirloom