Elote Mac & Cheese

Prep & Cook Instructions

1. Place an oven rack in the top position and preheat broiler. Line a large, rimmed half sheet pan (18x13x1-inch) with foil; set aside. Drain corn in a colander and pat very dry with paper towels. Lightly coat a 9x13-inch baking dish with nonstick cooking spray; set aside. 
2. Add dry corn and oil to prepared baking sheet; toss to coat and spread out evenly. Broil 5 minutes; stir. Broil 3 to 4 minutes until toasted; stir in chili powder and cayenne and broil 1 more minute. Turn off broiler and preheat oven to 400°F. Remove 1 cup corn and add to a small heat-proof bowl with lime juice; toss and set aside for the topping. Set remaining corn aside. 
3. Bring stock and hot sauce to a boil in a Dutch oven (5 to 6-qt.). Stir in pasta and cook al dente according to package directions, stirring frequently. DO NOT DRAIN. 
4. Remove pasta from heat. Stir in Cheddar, cream cheese and roasted corn; stir until cheeses are melted. Sauce will be thin. Pour into the prepared baking dish; bake 20 minutes until sauce is bubbling along edges. 
5. Top mac & cheese with reserved corn with lime juice, cotija, cilantro and jalapeño before serving.

Tip: 

• To pan-roast corn, heat oil in a 12-inch non-stick skillet over medium-high heat until shimmering. Add dry corn; cook 5 minutes without stirring. Stir; cook 5 to 6 minutes, stirring occasionally, until toasted. Add chili powder and cayenne; cook 30 seconds, stirring constantly. Toss 1 cup of hot corn with lime juice in a bowl and set aside for topping. Proceed as recipe directs.