Stovetop Tex-Mex Mac and Cheese with Toasted Cornbread Crumbs

By bakers_delight85

Ingredients

• 12 ounces elbow macaroni
• 2 cups crumbled cornbread or corn muffins
• 2 Tbsp. butter
• 2 Tbsp. all-purpose flour
• 2 cups milk
• 3 cups shredded Monterey Jack cheese or Pepper Jack cheese
• 1 tsp. ground cumin
• 1 cup diced roasted red peppers
• 1 4-ounce can diced green chilies, drained
• Salt and freshly ground black pepper

Details

Servings 4

Preparation

Step 1

Cook the macaroni according to the package directions. Drain and set aside.
Put the cornbread in a large dry skillet and set the pan over medium-high heat. Cook, shaking the pan frequently to prevent burning, for 5 minutes, until the cornbread crumbs are golden brown. Set aside.
Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 2 to 3 minutes, until the mixture is blended and smooth. Whisk in the milk, cheese, and cumin and cook until the cheese melts. Fold in the macaroni, red peppers, and green chilies and season to taste with salt and pepper.
Spoon the mixture into shallow bowls and top with the toasted cornbread crumbs.