Kids Favorite Cheesy Meximac (Kimberli D)

Kids Favorite Cheesy Meximac

1 16 ounce box rotini pasta

2 scallions, or green onions, trimmed and sliced

1 Tablespoon unsalted butter

1 Tablespoon all-purpose flour

1 1/2 cups milk

1/4 teaspoon salt

1/8 teaspoon black pepper

16 ounces pepper jack cheese, grated

1 10 ounce can mexican-flavored corn, drained

a pinch of chili powder

Heat oven to 350 degrees. Coat an 11X7X2 inch baking pan with non-stick spray. Bring a large pot of lightly salted water to a boil. Add rotini and cook 5 minutes. Add scallions and cook an additional 2 minutes. Drain and set aside. In a medium-size sauce pan, melt butter over medium heat. Whisk in flour until smooth. Gradually add milk, whisking constantly, until smooth. Stir in salt and pepper; bring to a simmer. Cook simmering, 4 minutes. Remove from heat. Add half of the shredded cheese to milk mixture; whisk until smooth. Stir in corn, then combine in large bowl with pasta and scallions. Pour half into prepared dish; top with half of remaining cheese. Repeat, ending with cheese. Bake at 350 degrees for 25 minutes. cool slightly before serving.