Macaroni and Cheese With Black Beans and Chipotle Recipe

Updated August 30, 2018

(7)

Recipe Details

Active 30 mins

Total 30 mins

Serves 4 servings

Ingredients

2 teaspoons cornstarch
1 (12-ounce) can evaporated milk
2 eggs
1/2 pound elbow macaroni
1 (15-ounce) can black beans, drained and rinsed
2 whole chipotle chiles packed in adobo, minced, plus 2 tablespoons adobo sauce from can
1 serrano chile or jalapeño chile, finely minced
6-ounce block American cheese, roughly grated or diced
6 ounces sharp cheddar cheese, roughly grated or diced
1/4 cup roughly chopped fresh cilantro leaves and tender stems
4 finely sliced scallions

Combine cornstarch, evaporated milk, and eggs in a medium bowl and whisk until homogenous. Set aside.
Cook pasta in a large stock pot in salted water according to package directions. Drain, reserving 1 cup pasta cooking water. Return to stock pot and add cooking water, beans, chipotle chilies, serrano or jalapeño, evaporated milk mixture, and cheeses. Cook over low heat, stirring constantly, until cheese is melted and sauce is creamy and smooth. Stir in cilantro and scallions, reserving some for garnish. Transfer to serving bowl, top with remaining cilantro and scallions, and serve immediately.

Nutrition Facts
Servings: 4
Amount per serving
Calories	716
% Daily Value*
Total Fat 35g	45%
Saturated Fat 19g	97%
Cholesterol 196mg	65%
Sodium 1356mg	59%
Total Carbohydrate 61g	22%
Dietary Fiber 11g	40%
Total Sugars 14g
Protein 40g
Vitamin C 11mg	57%
Calcium 1194mg	92%
Iron 4mg	25%
Potassium 964mg	21%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.