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Tex mex macaroni & cheese

Now a kid’s favorite dish has become a family favorite, thanks to Isadora® beans.





  • 1 pkg. Isadora® whole pinto beans
  • drained
    3 TBS. butter
    ½ medium onion
  • finely chopped
    1 clove garlic
  • peeled and minced
    3 TBS. flour
    2 ½ cups milk
    ½ teaspoon salt or to taste
    Pepper to taste
    12 oz. Colby jack cheese
  • shredded
    8 oz. Elbow macaroni
    1 can diced tomatoes
  • drained
    2 cups corn chips
  • crumbled

How to Cook

  1. 1 Cook macaroni in boiling, salted water until almost tender but still firm. Drain and set aside.
  2. 2 Heat butter in a large saucepan until melted; add chopped onion and garlic and cook until softened, about 3 minutes. Stir in flour and cook, stirring, until golden, about 2 minutes. Whisk in the milk and cook, stirring, until thickened, about 5 minutes. Remove from heat, add salt and pepper to taste, stir in grated cheese. When cheese is melted, stir in tomatoes, macaroni and Isadora® beans. Top with crumbled corn chips.
  1. 3 Bake at 350 F until golden brown and bubbling, about 25-30 minutes.

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