Ingredients

• 5 Tbsp. butter
• ½ cup flour
• 1 quart of milk (I used skim)
• 2 cups Monterey Jack cheese, shredded
• 2 cups medium cheddar cheese, shredded
• 3 Hatch chili peppers, roasted, peeled, seeded and diced
• 1 red bell pepper, roasted, peeled, seeded and diced
• 3 ears of sweet corn cut from the cob
• 1 onion, diced
• 1 avocado, diced (optional)
• ¼ tsp. cayenne pepper (more if you want heat!)
• Salt to taste
• 1 lb. of un-cooked macaroni

Instructions

1. Preheat oven to 375*. In a large pot make pasta according to direction. In a skillet heat 2-3 Tbsp. of olive oil; add onion and cook for 2-3 minutes, now add corn, cook another 2-3 minutes and remove from heat. In a large Dutch oven melt butter, when butter has melted, stir in flour cook over med. heat for 2-3 minutes stirring constantly. Slowly whisk in the milk. Keep stirring until the sauce is thickened. Remove from heat, add cheese, stir until melted. Add the onion, corn, peppers, cayenne pepper and salt. Stir well.
2. Drain pasta, and return it to the pan. Pour cheese sauce over hot pasta and stir well. Pour Macaroni and cheese into a greased 9X9 baking dish, and place in oven, baked 30-40 minutes or until golden and bubbly. Serve with avocado on the side.

Ingredients

• 1 15oz. can Black beans
• 2 ears of sweet corn, cut from cob
• 1 red bell pepper, roasted, peeled, seeded and diced
• 3 Hatch chili peppers, roasted, peeled, seeded and diced
• ½ red onion, diced
• 3 Tbsp. Extra virgin olive oil
• 2 limes
• ¼ cup fresh cilantro, chopped
• Salt and pepper to taste.

Instructions

1. In a skillet over medium heat, add 1 Tbsp. of olive oil, add onion and corn and cook 2-3 minutes; remove from heat. In a large bowl, add drained and rinsed black beans, peppers, corn and onion; stir to combine. Add olive oil, the juice of 2 limes, cilantro and salt and pepper to taste and stir well. Refrigerate for 2 hours or overnight to develop the flavor.