(15 Min) Beefy Buffalo Mac and Cheese with Creamed Corn and Poblano Peppers
Try this (15 Min) Beefy Buffalo Mac and Cheese with Creamed Corn and Poblano Peppers recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
contains gluten
contains red meat
shellfish free
contains pasta
contains dairy
- 1 pound lean ground beef
- 2 garlic cloves minced
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese
- 1 pound rigatoni pasta
- 1 small red onion chopped
- 1/4 easpoon salt
- 1/2 easpoon paprika
- 1 teaspoon chili pepper
- 1/4 easpoon pepper
- 1/2 easpoon cumin
- 1 poblano pepper chopped
- 1 14.75 can sweet creamed corn
- 1/4 up frank's hot wings sauce (not their regular hot sau more or less (i used 1/3 cup)*
- 4 oz 1/3 less fat cream cheese cubed and softened
- 1/4- 1/2 up lowfat milk
- Carbohydrate 46.4570100585 g
- Cholesterol 150.5262451 mg
- Fat 24.4930227519079 g
- Fiber 0.521406235893567 g
- Protein 35.1357649661667 g
- Saturated Fat 12.6749095997333 g
- Serving Size 1 1 Serving (249g)
- Sodium 347.408850900005 mg
- Sugar 45.9356038226064 g
- Trans Fat 2.33082591163987 g
- Calories 552 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.
