(15 Min) Beefy Buffalo Mac & Cheese with Creamed Corn & Poblano Peppers
Try this (15 Min) Beefy Buffalo Mac & Cheese with Creamed Corn & Poblano Peppers recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 30 minutes
- Served Person: 6
- 1/4 teaspoon salt
- 1 pound lean ground beef
- 2 garlic cloves minced
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1/2 teaspoon paprika
- 1 cup shredded cheddar cheese
- 1/2 teaspoon cumin
- 1 pound rigatoni pasta
- 1 small red onion chopped
- 1 poblano pepper chopped
- 1 teaspoon chili pepper
- 1 14.5 can sweet creamed corn
- 1/4 cup frank's hot wings sauce (more or less (i used 1/3 not their regular hot sauce)
- 4 oz. 1/3 less fat cream cheese cubed
- 1/4- 1/2 cup lowfat milk
- Carbohydrate 47.0502291583932 g
- Cholesterol 127.4262451 mg
- Fat 17.2608334516942 g
- Fiber 0.720427686213428 g
- Protein 29.8540892530256 g
- Saturated Fat 8.04170220657092 g
- Serving Size 1 1 Serving (238g)
- Sodium 211.540082737612 mg
- Sugar 46.3298014721797 g
- Trans Fat 1.96327769475953 g
- Calories 468 calories
Cook pasta al dente in generously salted water. Drain and set aside. Meanwhile, heat 1 tablespoon olive oil over medium high heat in a large skillet. Add beef and onions and season with spices. Saute for 2 minutes, breaking up any chunks of meat, then add poblano pepper and garlic. Saute until poblano pepper is tender and meat is cooked through, 3-5 minutes. Stir in creamed corn, cheddar cheese, cream cheese, 1/4 cup milk and 1/4 cup buffalo sauce (less if you don’t like heat at all). Stir until melted then add addition buffalo sauce, salt, pepper, etc. to taste and more milk (optional) to reach desired consistency.
