Ingredients

The following ingredients have 6 Servings
  • 1 pound gluten-free corn pasta
  • such as penne
  • cavatappi
  • large shells or macaroni
  • Salt
  • 2 large ears freshly grilled corn
  • or 2-2 ½ cups defrosted frozen fire-roasted corn kernels when fresh corn is out of season
  • 1 medium firm yellow squash
  • 1 medium firm zucchini
  • 1 large jalapeño pepper
  • or 2 small
  • 1 bunch scallions
  • trimmed
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 large cloves garlic
  • cracked from skins
  • 6 ounces cream cheese
  • ¾ cup milk
  • ¾ cup vegetable or chicken stock
  • 2 teaspoons smoked sweet paprika (⅔ palmful)
  • 2 teaspoons Aleppo chili or chili powder blend (⅔ palmful)
  • 1 teaspoon granulated garlic (⅓ palmful)
  • 1 teaspoon granulated onion (⅓ palmful)
  • 1 teaspoon ground cumin (⅓ palmful)
  • One 12-ounce bag shredded Monterey Jack or white cheddar cheese
  • Salt and pepper
  • to taste
  • 6 ounces cotija or queso fresco
  • crumbled
  • Pickled mild or hot jalapeño pepper slices
  • One handful cilantro or parsley
  • chopped
  • 1 small lime
  • juiced

Instruction

  • Place a large pot of water on to boil for pasta (about 5-6 quarts)
  • When pasta water comes to a boil, season with salt, drop pasta and cook 1 minute less than package directions
  • Drain and rinse to stop cooking process
  • Place a small bowl inverted inside a large glass bowl and balance an ear of cooled, grilled corn on its end and scrape away kernels with a sharp knife, and repeat
  • The larger bowl will catch the kernels
  • Halve squash and zucchini lengthwise and carefully scrape away the seeds and soft flesh with a small spoon into a garbage bowl
  • Halve squash and zucchini across, then slice into sticks, then chop into small dice
  • Halve the jalapeño peppers and seed them for a milder flavor or leave the seeds and ribs intact for extra-spicy
  • Slice the peppers into thin strips, then finely chop the peppers
  • Chop or thinly slice the scallions and separate the whites and the greens
  • Heat a large nonstick deep or wide skillet over medium-high heat
  • Add oil, 2 turns of the pan, melt butter into oil, and when it foams, add the squash, zucchini, jalapeño, corn, and scallion whites and cook to soften until squash is tender-crisp, 5 to 6 minutes
  • Grate the peeled garlic with a handheld micro-grater or crush, then finely chop
  • Add garlic and scallion greens to squash and corn
  • Preheat broiler with rack at center or turn oven to 500˚F
  • For the Mexican cheese sauce, in a medium saucepot, melt the cream cheese into milk and stock over medium heat
  • Meanwhile, combine spices in ramekin or small dish
  • Add about 2/3 of the dried spices to the cream cheese mixture in saucepot, stir in the shredded cheese, and season with salt and pepper to taste
  • Combine pasta with squash and corn and the Mexican cheese sauce, then transfer to a casserole and top with cotija or fresco cheese and remaining spice blend
  • Brown and bubble the mac and cheese under broiler
  • Top the casserole with jalapeño peppers, cilantro or parsley, and the juice of 1 lime