Mac'n'Cheese "Fiesta"

Ingredients:

• 700 g of pasta horns
• 2 tbsp. l. olive oil
• 2 red onions, halved and thinly sliced
• 2 ears of corn, kernels removed (about 1.5 cups)
• 2 x 110g cans of chopped green chili peppers
• 6 tbsp salted butter, plus extra for greasing the pan
• 1/3 cup premium flour
• 3 cups whole milk
• 2/3 cup light cream
• 3 tablespoons adobo sauce from a jar of chipotle peppers
• 1 cup diced processed cheese, such as Velveeta
• 2 cups freshly grated Monterey Jack cheese
• 2 cups freshly grated Pepper Jack cheese
• 1 can (280g) canned chopped tomatoes with green chilies, discard liquid
• 1 cup tortilla chips, crushed
• Chili powderto sprinkle
• 1/4 cup chopped fresh cilantro

Preparation:

1. Bring a saucepan of water to a boil. Cook the pasta in the boiling water until al dente. Drain and set the pasta aside.
2. Meanwhile, heat the olive oil in a large cast-iron skillet over medium-high heat. Add the red onion and corn, season with salt and pepper. Cook, stirring, until the onion is golden and the corn begins to brown, 4-5 minutes. Add the green chili and stir. Set aside.
3. To make the sauce, melt the butter in a large saucepan over medium heat. Sprinkle in the flour, whisking to evenly distribute. Cook the roux for about a minute, whisking constantly. Pour in the milk, whisking constantly, then add 2 teaspoons salt and 1 teaspoon black pepper. Cook the white sauce until it comes to a simmer and thickens, 3 to 5 minutes. Stir in the cream and adobo sauce. Add the processed cheese, 1 cup Monterey Jack, and 1 cup Pepper Jack and continue to cook, stirring, until all the cheese is melted. Add the cooked macaroni to the sauce and toss to coat. Add the diced tomatoes and chili peppers.
4. Grease a 9x13-inch (22x32cm) disposable foil pan. Layer half the pasta mixture, then half the corn mixture. Repeat layers, finishing with the corn mixture. Sprinkle with the remaining 1 cup Monterey Jack and 1 cup Pepper Jack. Sprinkle the entire casserole with crushed tortilla chips, then sprinkle with chili powder.

5. Bake:

   
   Preheat oven to 350°F (190°C). Bake the mac and cheese until bubbly, 20-25 minutes. Sprinkle with chopped cilantro and serve.
   

6. Freeze before baking:

   
   Let the mac and cheese cool completely, then cover with foil, seal the edges and place in the freezer.
   

7. Heat up:

   
   Preheat oven to 190°C (375°F). Bake the mac and cheese, covered with foil, for 50 minutes, then remove the foil and bake until golden brown, about 20 minutes more. Sprinkle with finely chopped cilantro and serve.