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“What I imagine southwestern macaroni would taste like...a little twist on classic mac n cheese, if you will. Feel free to make your own cheese sauce and spice it however you'd like, but the point of this recipe is being too lazy to do so. :D”
6 cups

Ingredients Nutrition

  • 16 ounces macaroni, cooked al dente
  • 1 (10 ounce) can cheddar cheese soup
  • 1 (15 1/2 ounce) can black beans
  • 1 (14 ounce) can Mexican-style corn
  • 2 cups four-cheese mexican blend shredded cheese (divide into 1-cup portions)
  • 2 cups nacho chips
  • red cayenne pepper, to garnish
  • cilantro (to garnish) (optional)


  1. Cook the macaroni according to box instructions (probably about 8 minutes).
  2. In a large mixing bowl, mix the macaroni with the cheese soup first.
  3. Rinse and drain the black beans and Mexi-corn.
  4. Add the 1 cup cheese, Mexi-corn, and beans, fully blend.
  5. Pour into an ungreased casserole dish, and top with the remaining cup of cheese and crushed nacho chips and sprinkles of red cayenne. Add some cilantro if you like.
  6. Bake at 350 for 25-35 minutes or until golden brown on top .
  7. Goes great with nacho chips and salsa, sour cream, and maybe some guacamole (although I'm not a fan of it, some friends of mine enjoy it.).

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