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Creamy Southwest Mac and Cheese Corn Bake – Easy Jalapeño Cheddar Recipe

Southwest mac and cheese corn bake - featured image
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A comforting casserole that combines classic mac and cheese with sweet corn, spicy jalapeño, and a creamy cheddar sauce. Perfect for potlucks, family gatherings, or weeknight dinners with a Southwest twist.

Ingredients

Scale
  • 8 oz elbow macaroni, uncooked
  • 4 tbsp unsalted butter, melted (divided)
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1/2 cup sour cream
  • 3 oz cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded
  • 1 cup Monterey Jack cheese, shredded
  • 1 large jalapeño, seeded and finely diced
  • 1 1/2 cups sweet corn kernels (fresh or frozen, thawed)
  • 1 medium red bell pepper, diced
  • 2 green onions, thinly sliced
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp salt (or more to taste)
  • 1/2 tsp black pepper
  • 3/4 cup panko breadcrumbs
  • 1/2 cup extra cheddar cheese, shredded
  • 2 tbsp fresh cilantro, chopped (optional, for garnish)

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Bring a large pot of salted water to a boil. Add elbow macaroni and cook for 6-7 minutes until al dente. Drain and set aside.
  3. In a large skillet over medium heat, melt 1 tbsp butter. Add jalapeño, red bell pepper, and corn. Sauté for 3-4 minutes until fragrant and just softened. Transfer to a bowl.
  4. In a medium saucepan, melt remaining 3 tbsp butter over medium heat. Sprinkle in flour, whisking constantly for about 1 minute until smooth and bubbly.
  5. Slowly pour in milk while whisking to prevent lumps. Add softened cream cheese and whisk until fully melted and incorporated, about 2-3 minutes.
  6. Stir in sour cream, cumin, smoked paprika, salt, and black pepper. Continue whisking until sauce thickens, about 3-4 minutes.
  7. Remove pan from heat. Stir in shredded sharp cheddar and Monterey Jack until melted and smooth. If sauce is too thick, add a splash of milk.
  8. In a large mixing bowl, combine drained pasta, sautéed veggies, sliced green onions, and cheese sauce. Stir gently until evenly mixed.
  9. Pour mixture into a greased 9×13-inch baking dish. Smooth the top with a spatula.
  10. In a small bowl, mix panko breadcrumbs with extra shredded cheddar. Sprinkle evenly over casserole. (Optional: drizzle with a bit more melted butter for extra crunch.)
  11. Bake for 25-30 minutes, until top is golden and bubbly, and edges are crisp.
  12. Let casserole cool for 5-10 minutes. Sprinkle with fresh chopped cilantro if desired. Serve warm.

Notes

Grate your own cheese for best meltiness. For gluten-free, use GF pasta and flour. Adjust jalapeño for desired spice level. Prep veggies while pasta cooks for efficiency. If sauce is lumpy, whisk vigorously or blend briefly. For a softer crust, cover with foil for first 15 minutes of baking. Leftovers taste even better as flavors deepen overnight.

Nutrition

Keywords: mac and cheese, corn casserole, jalapeño cheddar, southwest bake, comfort food, potluck, easy casserole, family dinner, vegetarian option, cheesy bake

Find it online: https://tomyumy.com/creamy-southwest-mac-and-cheese-corn-bake-easy-jalape-n-o-cheddar-recipe/