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
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.
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.
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.