9 lbs. Cavatappi pasta, or elbow noodles, cooked and drained
8 lbs. Canned fire-roasted corn kernels, drained
3 cups mayonnaise
1 bunch Cilantro, chopped, plus more for garnish
1/3 cup Lime juice
Salt and pepper, to taste
4 1/2 lbs. Queso fresco, crumbled
Pickled red onions, for garnish
Chili powder, for garnish
Lime wedges, for serving
INSTRUCTIONS
Bring 3 quarts of water to a full rolling boil. Combine 1 quart of cool tap water and cheese sauce in a separate container. Mix with a wire whisk until lump-free. Pour water and cheese sauce blend into boiling water. Stir until cheese sauce returns to a boil. Simmer for 1 minute while stirring constantly. Remove from heat and stir in pasta and toss to combine. Maintain internal temperature at 165°F during service.
Combine corn, mayonnaise, cilantro and lime juice in bowl. Season with salt and pepper.
Divide mac-and-cheese evenly among serving plates. Top with 2 oz. corn mixture and 1 oz. of cheese. Garnish with pickled red onions, chili powder and additional cilantro. Serve with lime wedges.
