A twist on the original comfort food.
10 oz cooked elbow macaroni pasta
½ medium yellow onion-chopped
2 jalapeno peppers-chopped
2 tbs butter
1 tbs flour
1¾ c nonfat milk
½ teaspoon paprika
1 can unsalted sweet corn (drained)
2 c Mexican blend cheese-shredded
¾ c bread crumbs
No nutrition information available
Preheat the oven to 350 degrees.
Boil a large pot of water, and cook the macaroni. Meanwhile:
Melt 1 tbs of butter in a large saute pan. Add the chopped onion and cook until translucent (3-5 minutes).
Add the jalapenos and cook 1 more minute.
Mix the flour with 1 tbs of the milk. Whisk the flour-milk mixture in with the onions.
Add the remaining milk to the pan and simmer. Do not boil. Simmer for 15 minutes, stirring frequently.
Remove from heat. Stir in the paprika, and the corn. Next, stir in the cheese. Season with salt and pepper to taste.
Finally, add the cheese mixture to the cooked and drained macaroni, and place in a 9X13" baking pan.
Melt the remaining tbs of butter and mix the melted butter with the breadcrumbs. Sprinkle evenly on top of the pasta mixture.
Bake in the oven for 25-30 minutes or until the breadcrumbs are golden-brown and the cheese mixture is bubbling.