Macaroni and Cheese With Black Beans and Chipotle Recipe

J. Kenji Lopez-Alt

Recipe Facts



Active: 30 mins
Total: 30 mins
Serves: 4 servings

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  • 2 teaspoons cornstarch

  • 1 (12-ounce) can evaporated milk

  • 2 eggs

  • 1/2 pound elbow macaroni

  • 1 (15-ouncecan black beans, drained and rinsed

  • 2 whole chipotle chiles packed in adobo, minced, plus 2 tablespoons adobo sauce from can

  • 1 serrano chile or jalapeño chile, finely minced

  • 6-ounce block American cheese, roughly grated or diced

  • 6 ounces sharp cheddar cheese, roughly grated or diced

  • 1/4 cup roughly chopped fresh cilantro leaves and tender stems

  • 4 finely sliced scallions


  1. Combine cornstarch, evaporated milk, and eggs in a medium bowl and whisk until homogenous. Set aside.

  2. Cook pasta in a large stock pot in salted water according to package directions. Drain, reserving 1 cup pasta cooking water. Return to stock pot and add cooking water, beans, chipotle chilies, serrano or jalapeño, evaporated milk mixture, and cheeses. Cook over low heat, stirring constantly, until cheese is melted and sauce is creamy and smooth. Stir in cilantro and scallions, reserving some for garnish. Transfer to serving bowl, top with remaining cilantro and scallions, and serve immediately.

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Nutrition Facts (per serving)
716 Calories
35g Fat
61g Carbs
40g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 716
% Daily Value*
Total Fat 35g 45%
Saturated Fat 19g 97%
Cholesterol 196mg 65%
Sodium 1334mg 58%
Total Carbohydrate 61g 22%
Dietary Fiber 11g 40%
Total Sugars 14g
Protein 40g
Vitamin C 11mg 55%
Calcium 1194mg 92%
Iron 4mg 25%
Potassium 961mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)