Green Corn Tamale Mac and Cheese

Green Corn Tamale Mac and Cheese is made with a creamy sauce featuring Wisconsin queso quesadilla and Wisconsin monterey jack, and it is studded with roasted poblano peppers, freshly shucked corn, and pickled jalapenos.

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Servings: 6


  • 1 pound pasta shells
  • 4 tablespoons salted butter, divided
  • 1/2 large sweet onion, diced
  •   Salt and black pepper to taste
  • 2 cups freshly shucked corn
  • 1/2 cup roasted poblano peppers, roughly chopped
  • 5 pickled jalapeños, sliced into rings
  • 1 tablespoon flour
  • 2 cups heavy cream
  • 1/3 cup (1 1/3 ounces) Wisconsin queso quesadilla cheese, shredded
  • 1/3 cup (1 1/3 ounces) Wisconsin monterey jack cheese, shredded
  • 1/2 teaspoon garlic salt
  •   Cilantro sprigs for garnish


Cook pasta according to package directions; drain and set aside.

In medium sauté pan, melt 2 tablespoons butter and add onions and pinch salt. Cook until onions are translucent; about 5 minutes. Add corn, poblanos and jalapeños; cook 3-5 minutes. Season with salt and pepper; set aside.

In medium saucepan, melt 2 tablespoons butter over medium heat. Whisk in flour until roux forms; cook 2 minutes until bubbling and reduce heat to low. Cook 2-3 minutes more. Whisk in heavy cream and increase heat to medium, allowing cream to thicken.

Slowly whisk in cheese until it is completely melted. Add garlic salt and salt and pepper to taste.

In large bowl, add cooked pasta, corn and pepper mixture, and cheese sauce. Gently toss to coat. Garnish with cilantro and serve immediately.

Tip: Frozen corn can be substituted.

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.