We love Mexican food around here, so when I stumbled across this recipe for Macaroni and Cheese with Black Beans and Chipotle, I immediately added it to my to-make list. It ended up taking me a while to get around to making it, but it was super tasty when I finally did! Instead of American and cheddar cheeses, I took the opportunity to clean out our cheese shelf in the fridge and used a combination of cheddar, pepper jack, and queso fresco cheeses which worked just fine (though the queso fresco, known as a melting cheese, just did not want to melt!). I also added some sliced grape tomatoes to add a little cool, crisp flavor to the warm, rich cheese. Tasty!