A fusion of classic macaroni and cheese with a twist of hot black bean and corn dip. This dish combines creamy cheesecake elements with savory black beans and corn, creating a delightful and flavorful experience.
Ingredients: 1 cup elbow macaroni. 1 can 15 oz black beans, drained and rinsed. 1 cup frozen corn kernels. 1 cup shredded cheddar cheese. 1/2 cup cream cheese. 1/2 cup sour cream. 1/4 cup diced green onions. 1/4 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. Tortilla chips for serving.
Instructions: Follow the directions on the package to cook the elbow macaroni. After draining, set aside. Black beans, corn, green onions, cilantro, cumin, chili powder, sour cream, cheddar cheese, cream cheese, and salt and pepper should all be combined in a sizable mixing bowl. Blend thoroughly. To the bean and cheese mixture, add the cooked macaroni. Mix until all ingredients are well combined. Spread the mixture evenly in a baking dish after transferring it there. Bake for 20 to 25 minutes, or until the dip is hot and bubbly and the top is golden brown, in a preheated oven at 375F 190C. Before serving, take it out of the oven and allow it to cool slightly. Serve the cheesecake, macaroni, and black bean dip hot with tortilla chips. Savor your tasty and original fusion meal!
Prep Time: 15 minutes
Cook Time: 25 minutes
Icset 2018