Macaroni and Cheese with Black Beans and Chipotle | Serious Eats : Recipes


  • 4 finely sliced scallions
  • ¼ cup roughly chopped fresh cilantro leaves and tender stems
  • 6 ounces sharp cheddar cheese, roughly grated or diced
  • 6 ounces block American cheese, roughly grated or diced
  • 1 serrano chili or jalapeño chili, finely minced
  • 2 whole chipotle chilis packed in adobo, minced, plus 2 tablespoons adobo sauce from can
  • 1 (15-ounce) can black beans, drained and rinsed
  • + 4 more ingredients
    • ½ pound elbow macaroni
    • 2 eggs
    • 1 (12-ounce) can evaporated milk
    • 2 teaspoons cornstarch

1 Combine cornstarch, evaporated milk, and eggs in a medium bowl and whisk until homogenous. Set aside. 2 Cook pasta in a large stock pot in salted water according to package directions. Drain, reserving 1 cup pasta cooking water. Return to stock pot and add cooking water, beans, chipotle chilie...

View full recipe at SpringPad


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