Macaroni and cheese with black beans and chipotle

·2 servings

Original recipe by J. Kenji López-Alt, published on Serious Eats

Ingredients

  • 2 teaspoons cornstarch
  • 1 can (340g) evaporated milk
  • 2 eggs
  • 400g elbow macaroni
  • 1 can (400g) black beans, drained and rinsed
  • 2 whole chipotle chiles packed in adobo, minced, plus 2 tablespoons adobo sauce from can
  • 1 serrano chile or jalapeño chile, finely minced
  • 100g Gouda cheese, roughly grated or diced
  • 100g sharp cheddar cheese, roughly grated or diced
  • roughly chopped fresh cilantro leaves and tender stems
  • finely sliced scallions

Directions

  1. Combine cornstarch, evaporated milk, and eggs in a medium bowl and whisk until homogenous. Set aside.
  2. Cook pasta in a large stock pot in salted water according to package directions. Drain, reserving 1 cup pasta cooking water. Return to stock pot and add cooking water, beans, chipotle chilies, serrano or jalapeño, evaporated milk mixture, and cheeses. Cook over low heat, stirring constantly, until cheese is melted and sauce is creamy and smooth. Stir in cilantro and scallions, reserving some for garnish. Transfer to serving bowl, top with remaining cilantro and scallions, and serve immediately.