Elote Baked Mac and Cheese

Elote Baked Mac and Cheese has grilled corn kernels, cotija cheese, and a hint of chili powder. It combines the creamy comfort of traditional mac and cheese with the bold flavors of Mexican street corn (elote).

Ingredients:

• 2 cups elbow macaroni
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 2 cups shredded cheddar cheese
• 1 cup grilled corn kernels
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup chopped cilantro
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup crumbled cotija cheese
• 1/4 cup crushed tortilla chips

Instructions:

Preheat oven to 375F 190C

Cook elbow macaroni according to package instructions until al dente

Drain and set aside

In a saucepan, melt butter over medium heat

Whisk in flour and cook for 1-2 minutes until golden brown

Gradually whisk in milk until smooth and thickened

Stir in shredded cheddar cheese until melted and smooth

Add grilled corn kernels, mayonnaise, sour cream, chopped cilantro, chili powder, garlic powder, salt, and pepper

Mix well

Add cooked macaroni to the cheese sauce and stir until evenly coated

Transfer the mixture to a greased baking dish

Sprinkle crumbled cotija cheese and crushed tortilla chips on top

Bake in the preheated oven for 20-25 minutes until bubbly and golden brown

Serve hot, garnished with extra cilantro if desired