Cheesy Meximac (Mexican Macaroni & Cheese) - cooking recipe

Ingredients

1 (16 ounce) box rotini pasta
2 scallions, trimmed and sliced
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1 1/2 cups milk
1/4 teaspoon salt
1/8 teaspoon black pepper
16 ounces monterey jack pepper cheese, grated
1 (10 ounce) can mexican-flavored corn, drained
1 pinch chili powder

Preparation

Heat oven to 350*F. Coat an 11x7x2-inch baking pan with nonstick cooking spray. Bring large pot of lightly salted water to a boil. Add rotini and cook 5 minutes. Add scallions and cook an additional 2 minutes. Drain and set aside.
In a medium-sized saucepan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until smooth. Stir in salt and pepper; bring to a simmer. Cook, simmering 4 minutes. Remove from heat.
Add half of the shredded cheese to milk mixture; whisk until smooth. Stir in corn, then combine in large bowl with pasta and scallions. Pour half into prepared dish; top with half of remaining cheese. Repeat, ending with cheese.
Bake at 350*F for 25 minutes. Cool slightly before serving.