INGREDIENTS
1/2 lb
dry elbow macaroni
3/4 cup
sweet corn (canned of fresh cooked)
3/4 cup
black beans (canned)
1
jalapeno (seeded and minced)
1/3 cup
chopped yellow onion
1/2 cup
heavy cream
5 oz
Monterrey Jack cheese (shredded)
4 oz
Pepper Jack cheese (shredded)
1 cup
shredded Mexican cheese mix
salt
1/2 tsp
cumin
1/2 tsp
chili powder
1
avocado (chopped (for mixing in after baked))
1 tsp
minced fresh cilantro (for topping + a little more for sprinkling while baking)