Cheesy Meximac

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.

Cheesy Meximac
Servings: 10 Prep 10 mins Cook 350°F 11 mins


  • 1 box (16 ounces) rotini pasta
  • 2 scallions, trimmed and sliced
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups milk
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 16 ounces pepper-Jack cheese, grated
  • 1 can (10 ounces) Mexican-flavored corn, drainer
  • pinch chili powder

Make It

1. Heat oven to 350 degrees 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.

2. 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.

3. 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.

4. Bake at 350 degrees F for 25 minutes. Cool slightly before serving.

Nutrition Facts

Servings Per Recipe: 10; Amount Per Serving: cal. (kcal): 401, Fat, total (g): 17, chol. (mg): 55, sat. fat (g): 10, carb. (g): 43, fiber (g): 2, pro. (g): 18, sodium (mg): 507, Percent Daily Values are based on a 2,000 calorie diet.