Mexican Mac & Cheese Dip
Ingredients(8)
olive oil
1½ tablespoons
minced onion
½ cup
fresh or frozen and defrosted corn
½ cup
1 packet (1 ounce)
sour cream
16 ounces
cooked mini elbow or mini rigatoni noodles
1 cup
shredded cheddar cheese, divided
¾ cup
optional garnishes: chopped cilantro and minced jalapeños
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Steps(3)
- 1
Warm olive oil in a small skillet set over medium heat; add the onions and cook until softened, about 4 minutes. Add the corn, and cook until the corn has softened slightly, 2 to 3 minutes; allow mixture to cool.
- 2
In a large bowl, mix contents of dips packet with sour cream, then add the onion mixture, pasta, and ½ cup cheddar cheese. Refrigerate at least 1 hour or until ready to serve.
- 3
Top with remaining cheese and, if desired, cilantro and jalapeños, before serving.
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