Mmm, melty cheese.
So, I recently heard there is such a thing as corn pasta. Did you all know about this already? I looked in several stores, and ended up ordering it online because I needed to try it. Nevermind that we don’t really have too much pasta in this house. When I want pasta, I want pasta.
Plus, there is the thing about me having to try every single product out there.
You think I’m kidding.
So, I originally wanted to call this recipe tamale pasta, after seeing my friend Curt talk about this mysterious corn pasta, and his recipe for cumin lime pasta with beans. Yum.
…and because my friend Curt was the inspiration, I grilled the peppers.
southwest macaroni and cheese
dairy and gluten free, vegan
1 sweet onion, caramelized
2 fresh jalapeno peppers, roasted
1 orange bell pepper, roasted
1 small can diced Hatch green chiles
1 can pinto beans, rinsed
1 tablespoon cumin
1/2 teaspoon cayenne
pinch sea salt
4 servings corn pasta (macaroni shape)
Cook pasta according to directions. Meanwhile, roast the peppers (I did this in the oven) and caramelize the onion. Add the roasted peppers, green chiles, beans and spices to the caramelized onion. Drain cooked pasta and add that also, combine.
I served the pasta like this, then poured the cheese sauce over the top. With the leftovers, I combined the pasta and the cheese sauce like a traditional mac and cheese. Keeps in fridge several days (most of ours was gone within two).
2 tablespoons butter (Earth Balance soy free)
2 tablespoons flour (gluten free all purpose)
1 1/2 – 2 cups milk (hazelnut)
1 tube Teese, cubed
1 clove garlic, roasted and smashed
In saucepan over medium heat, melt butter. Whisk in flour to a smooth roux, reduce heat to low. Add milk about 1/2 cup at a time, whisking constantly to a white sauce. Add cubes of cheese and garlic, stir as cheese melts into a sauce.
We topped this with avocado, green onions and more fresh jalapeno.