Heat the olive oil in a large pot over medium heat. Add the mushrooms, corn, chili powder, cumin, garlic, carrot, bell pepper, onion, 1 teaspoon salt and 1/2 teaspoon pepper; cook until softened, stirring occasionally, about 10 minutes. Stir in the tomatoes and beans; bring to a boil. Stir in the cooked macaroni and toss to coat. Divide evenly between two 6-cup glass baking dishes and top each with the cheese.
To eat now: Preheat the broiler to low and cook until the cheese is melted, about 3 minutes.
To freeze and eat later: Cover the glass baking dish with a tight-fitting lid and freeze up to 1 month. To thaw, place in the fridge overnight. Cover with foil and bake in a 400 degree F oven until heated through about 20 minutes.
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