This spicy twist on the traditional kid-favorite recipe adds spicy cheese, Mexican-flavored corn, and a pinch of chili powder to create a new casserole sensation.

Source: Family Circle
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Ingredients

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Directions

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  • Heat oven to 350°F. Coat an 11 x 7 x 2-inch baking pan with nonstick cooking spray. Bring large pot of lightly salted water to a boil. Add rotini and cook 5 minutes. Add scallions and cook an additional 2 minutes. Drain and set aside.

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  • In a medium-size saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until smooth. Stir in salt and pepper; bring to a simmer. Cook, simmering, 4 minutes. Remove from heat.

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  • Add half of the shredded cheese to milk mixture; whisk until smooth. Stir in corn, then combine in large bowl with pasta and scallions. Pour half into prepared dish; top with half of remaining cheese. Repeat, ending with cheese.

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  • Bake at 350°F for 25 minutes. Cool slightly before serving.

Nutrition Facts

401 calories; 17 g total fat; 10 g saturated fat; 55 mg cholesterol; 507 mg sodium. 43 g carbohydrates; 2 g fiber; 18 g protein;

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