So this little tasty surprise came out of another one of mom's Taste of Home Cookbooks, but I altered it some. It was originally called Chili Cheddar Penne, but I like Taco Mac better. We ate it as a meal itself, but this meatless dish would be a yummy side, too. This is my version:
Taco Mac
3 cups uncooked penne pasta
2 Tablespoons butter
2 Tablespoons flour
2 cups milk
3 cups (12 oz) sharp cheddar cheese, shredded
8 teaspoons taco seasoning
1-1/2 cups fresh corn, removed from the cob*
1 large can chopped green chilies, drained (mine was 7.5 oz)
large handful chopped cilantro
corn tortilla chips (optional, but yummy!)
Cook the pasta according to the package directions. Three minutes before pasta is finished cooking, add the corn to the boiling water. Bring back to boil for remaining time, and drain the corn with the pasta.
Meanwhile, in a large saucepan, melt butter over medium heat. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for three minutes or until thickened.
Reduce sauce to medium. Stir in the cheese, taco seasoning, and green chilies. Drain the corn and pasta; stir into the cheese sauce. Cook and stir until heated through. Add half of the chopped cilantro.
Garnish with crumbled corn tortilla chips and remaining cilantro.
Bueno!
Notes: The original recipe called for frozen corn that was thawed, so you could use that, too. I just happened to have some delicious fresh sweet corn and used that.
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