Elote Mac & Cheese Recipe
orecchietti / corn / cotija / cilantro crema / tajin
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Ingredients
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Pasta
Corn Mixture
Cheese Sauce
Cilantro Crema
Method
Pasta
- 1
Cook the Pasta
In a large pot, bring water to a boil and add a generous amount of salt. Cook the orecchiette pasta according to package instructions until al dente. Drain and set aside.
Corn Mixture
- 2
Prepare the Corn
In a skillet over medium heat, add olive oil. Once hot, add fresh corn kernels and Tajin seasoning. Sauté for about 5-7 minutes until the corn is slightly charred and tender. Remove from heat and set aside.
Cheese Sauce
- 3
Make the Cheese Sauce
In a large saucepan, melt butter over medium heat. Stir in the flour to create a roux and cook for 2 minutes. Gradually whisk in the milk, stirring constantly until the mixture thickens (about 5-7 minutes). Add cheddar cheese, Monterey Jack cheese, Cotija cheese, salt, and black pepper. Stir until the cheeses are melted and the sauce is smooth.
Combine and Serve
- 4
Combine Ingredients
In the large pot with the cooked pasta, add the cheese sauce and sautéed corn mixture. Mix well until the pasta is evenly coated with the sauce.
- 5
Prepare Cilantro Crema
In a bowl, mix together sour cream, chopped cilantro, and lime juice until well combined.
- 6
Serve
Serve the Elote Mac & Cheese hot, drizzled with cilantro crema on top. Garnish with additional Cotija cheese and a sprinkle of Tajin if desired.
