Stovetop Summer Enchilada Mac and Cheese
 
 
Summer vegetables and an ultra creamy cheesy sauce make this stovetop enchilada mac and cheese a comfort food favorite.
Yield: 6 servings
Ingredients
  • 1 lb pasta
  • 2 tbsp olive oil
  • 1 zucchini, cut into ½-inch chunks
  • 1 red bell pepper, cut into ½-inch chunks
  • 4 ears corn
  • 15 oz jar enchilada sauce
  • 4 oz goat cheese
  • 12 oz cheddar cheese
  • salt and black pepper, to taste
Instructions
  1. Bring a large pot of salted water to a boil. Cook the pasta according to package directions or to desired consistency. Drain and set aside.
  2. While the pasta cooks, heat 2 tbsp olive oil in a medium pot over medium heat. Add the zucchini and bell pepper to the pot. Saute until tender, about 5-7 minutes. Add the kernels from the corn to the pot and saute for another 2-3 minutes.
  3. Stir the enchilada sauce into the vegetables and bring to a simmer. Stir in the goat cheese and the cheddar cheese, cooking until melted and thoroughly incorporated into the sauce. Season to taste with salt and black pepper. Toss with the pasta and serve warm.
Notes
Adapted from Half Baked Harvest
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2016/08/stovetop-summer-enchilada-mac-cheese.html