Stove Top

Southwest Stove Top Mac & Cheese

Quick and easy doesn't have to mean skimping on flavor. This stovetop mac & cheese recipe incorporates the flavors of the Southwest with pepper jack and gouda cheese, jalapeños, black beans and corn. 

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Servings: 4


  • 6 ounces elbow pasta(about 1 1/2 cups dry)
  • 1 tablespoon jalapeño, minced
  • 1/3 cup red bell pepper, chopped
  • 4 tablespoons butter, divided
  • 3 tablespoons flour
  • 2 cups milk
  • pinch cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon chili powder
  • 3/4 cup (3 ounces) Wisconsin gouda cheese, shredded
  • 3/4 cup (3 ounces) Wisconsin pepper jack cheese. shredded
  • 1/3 cup corn kernels
  • 1/2 cup black beans, drained and rinsed


Cook pasta according to package directions.

In medium pan, sauté jalapeño and bell pepper in 1 tablespoon butter over medium heat for 5-6 minutes, until softened. Remove from heat and set aside.

In large saucepan, melt remaining 3 tablespoons butter. Whisk in flour. Cook, whisking constantly, for 1 minute. Whisk in milk and mix well to combine. Bring to simmer, then reduce heat.

Season with salt, pepper, cayenne and chili powder. Add cheeses and stir well to combine, until melted. Stir in pasta, pepper mixture, corn and black beans, mixing well to combine. Cook additional 1-2 minutes over low heat. Serve immediately.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.