By patijinich.com
Mac 'N Cheese Mexicano
Instructions
Prep:25minCook:25min
Mac 'N Cheese Mexicano recipe from Pati's Mexican Table Season 3, Episode 6 “American Classics, My Way”
Updated at: Thu, 11 Dec 2025 14:38:10 GMT
Nutrition balance score
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Ingredients
8 servings
1 poundpenne pasta
or elbow-shaped
0.75 poundpoblano chiles
large, rinsed, stemmed, seeded and cut into large chunks
3 cupsmilk
4 tablespoonsunsalted butter
plus more for buttering the dish
6 tablespoonsall-purpose flour
¾ teaspoonkosher sea salt
or coarse, or to taste
freshly ground black pepper
to taste
3 cupsMonterey Jack cheese
grated, or mozzarella, plus 1 cup for topping
1 cupPecorino Romano cheese
grated, or Parmesano-Reggiano, plus 1/2 cup for topping
2 tablespoonsolive oil
1 cupwhite onion
chopped
1 cupcorn kernels
shaved from the cob or thawed from frozen
0.5 poundzucchini
chopped
5 slicesbacon
fried and cut into chunks, optional
¼ teaspoonkosher sea salt
or coarse, or to taste
Instructions
View on patijinich.com
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