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Chile Verde Street Corn Mac & Cheese

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Ranae Winemiller

Blog Name

The Sunday Funday

Chile Verde Street Corn Mac & Cheese

Del Real Pork Chile Verde, Del Real Salsa de Molcajete Verde

Classic macaroni and cheese gets an upgrade—delicious, slow roasted Del Real Foods Pork Chile Verde and the flavors of Mexican street corn- fresh cilantro, lime zest, tangy seasoning and queso fresco. Del Real’s Salsa de Molcajete Verde adds a little spice, without too much heat. The addition of corn adds a sweetness that compliments the roasted chilies and tomatillo. The sauce is easy to prepare while you are cooking your pasta, making this recipe both delicious and convenient.

Serves 4

5 Minutes

25 Minutes

  • ½ tsp ancho chili (or to taste)
  • ½ tsp cumin
  • 4 tbsp butter
  • 2 tbsp flour
  • 2 cups frozen corn, or pre-cooked removed from cob
  • 1.5 cups milk, whole milk suggested
  • Zest from 1 lime, divided
  • 2 tbsp Del Real Salsa de Molcajete Verde Salsa
  • 6 oz White American Cheese, cubed
  • 8 oz Monterey Jack Cheese, cubed or shredded
  • 1 package Del Real Pork Chile Verde
  • 1 pound pasta, suggested: cavatappi
  • Garnish:
  • Cilantro (fresh preferred)
  • Tajin seasoning (if unavailable, see note below.)
  • Queso fresco (approx. 1/4 cup suggested)

Prepare pasta according to package directions, if using frozen corn, add to pasta during last minute of cook time, drain and set aside. Microwave Del Real Pork Chile Verde according to package directions and allow to rest. While pasta is cooking, melt butter in large sauce pan over medium-high heat. Add flour, one tablespoon at a time, whisking constantly to avoid lumps. Reduce heat to medium and allow to simmer for 30 seconds to a minute, stirring with a spatula. Pour in milk slowly as to not drop the temperature of your butter and flour mixture. Once milk is added, stir in cheese, stirring to avoid browning. Adjust temperature as necessary (it can differ by pan.) Once cheese is fully integrated, add salsa, half of the lime zest, and spices. Remove from heat. In the pot you used to boil your pasta, combine Del Real Pork Chile Verde, pasta and corn. Stir in cheese sauce. Once fully combined, transfer to serving dish and top with remaining lime zest, cilantro, crumbled queso fresco, sprinkle with Tajin seasoning. (If Tajin is unavailable, combine chili powder and salt to taste, sprinkle over your dish and add a few squirts of lime juice.) Serves 4-6. Enjoy!