This One Pot Mexican Street Corn Mac and Cheese comes together in about 20 minutes and is made with REAL ingredients. Ditch the blue box in favor of this easy, vegetarian weeknight dinner with a twist, that your family will love!
I used large shell noodles and 8-10 minutes of simmering was just right. If you find that your noodles are not quite done but your sauce is getting too thick, just add more liquid. Half and half, veg stock, or even milk will work to loosen it up in no time!
Be sure to stir this one-pot mac and cheese every few minutes so that the noodles don’t stick to the bottom of the pan. Some pans are stickier than others (I like to use my favorite large saute pan when cooking this mac and cheese because it can go from stovetop to dining table and still look nice). Stirring the noodles while they cook will also ensure that they cook evenly in the sauce.
Feel free to use other kinds of cheese! If you like it spicy, try using more pepper jack in place of 8 oz. of habanero cheese. If your family isn’t into heat, you can replace the pepper jack cheese with more sharp cheddar or even American or Monterey jack cheeses. 12 oz. of cheese is the sweet spot, but feel free to mix it up with whatever you’ve got on hand!
Keywords: Mexican mac and cheese, stove top mac and cheese, mac and cheese with corn, one pot mac and cheese