Preheat your grill to 450°F and oven to 350°F.
In a medium saucepan on high heat, bring salted water to a boil. Add the pasta shells and cook until al dente. Drain and set aside.
Add the bacon to the emptied saucepan and sauté until crispy. Remove half of the bacon from the pan and chop it for the topping.
Add the chicken bouillon cubes and 2 cups of water to the
pan with the bacon. Stir in the pasta shells, Queso Fresco, Crema Mexicana, butter, flour, chili powder, and black pepper. Add salt and hot sauce to taste. Stir over medium heat until the cheese is melted.
Pour into greased casserole dish. Bake at 350°F for 15-20 minutes.
While that is baking, roast the corn on grill, about 7 minutes. Slice the kernels off the cob.
When cheese and mac is bubbly, remove it from the oven and sprinkle the top with the Fritos®, roasted corn, and the remaining bacon.
Place the cheese and mac back in the oven for another 10 minutes.
Garnish with the Cotija, green onions, cilantro, and a squeeze of fresh lime.
Recipe/Photo Credit: Recipe Courtesy of Mary Grace Moss, Island View Casino, Gulfport, Miss.
Winner, Cheese and Mac Recipe Challenge, 2023
