Macaroni with cheese sauce, black beans and dried jalapeno peppers
4 servings
30 minutes
Pasta with cheese sauce, black beans, and dried jalapeño peppers is a dish that combines the rich flavors of Italian cuisine with the spicy notes of Mexican gastronomy. This recipe was born as an experiment, merging creamy cheese sauce with the tenderness of black beans and the spicy heat of dried jalapeño. The cooked pasta is enveloped in a thick sauce that melts in your mouth, creating a harmony of softness and spiciness. Fresh green onions and cilantro add aromatic freshness, highlighting the depth of flavor. Perfect as a cozy family dinner or as an impressive dish for guests who appreciate original flavor combinations.
1
In a small bowl, whisk together cornstarch, milk, and eggs until smooth. Set aside for a while.
- Cornstarch: 2 teaspoons
- Evaporated milk: 350 ml
- Chicken egg: 2 pieces
2
In a large pot of salted water, boil the pasta according to the package instructions. Do not drain all the water; leave 1 cup for later use.
3
Transfer the pasta back to the pot, add water, beans, jalapeño chili, milk mixture, and both cheeses. Cook on low heat, stirring constantly, until the cheese melts and a thick sauce forms. Mix with green onions, cilantro, and reserve some greens for serving.
- Canned black beans: 1 jar
- Jalapeno pepper: 1 piece
- Evaporated milk: 350 ml
- Grated cheese: 180 g
- Cheddar cheese: 180 g
- Green onion tops (scallion greens): 4 pieces
- Cilantro (coriander leaves): 20 g
4
Transfer the pasta to a serving bowl, garnish with herbs, and serve.
- Cilantro (coriander leaves): 20 g