Queso Fundido Mac N Cheese
Queso Fundido Mac N Cheese brings together two comfort food classics—ultra-creamy mac and cheese and spicy queso fundido—for one unforgettable dish. Tender pasta is coated in a silky blend of Oaxaca, cheddar, and Monterey Jack cheeses, then topped with a rich chorizo and poblano queso fundido mixture before being baked to bubbly perfection.With bold flavors and a gooey, golden crust, this mac and cheese is perfect for feeding a crowd or elevating your next potluck or family dinner.
Ingredients
For the mac
- 8 oz macaroni or pasta of your choice
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups milk of choice I’m using almond milk
- 1 cup reserved pasta water
- 1 1/4 cup shredded Oaxaca or mozzarella cheese
- 1 1/2 cup shredded sharp cheddar cheese
- 1 1/4 cup shredded Monterey Jack cheese
- Salt and freshly ground pepper to taste
For the queso fundido topping
- 8 oz Mexican chorizo casing removed (or use soy chorizo for a vegetarian version)
- 1/4 onion finely chopped
- 2 cloves garlic minced
- 1 jalapeño or poblano pepper diced
- 1 roma tomato chopped
- 1/2 cup shredded Oaxaca or mozzarella cheese
- 1/2 cup shredded sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- Fresh cilantro chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C).
- Bring a large pot of salted water to a boil.
- Add the macaroni and cook according to package instructions until 1 – 2 minutes before al dente.
- Reserve 1 cup of pasta water, drain the rest and set aside.
- In a skillet over medium heat, cook the chorizo, breaking it into small pieces, until browned and cooked through (about 5 – 7 minutes).
- Add the onion, garlic, and poblano or jalapeño and cook for another 4 – 5 minutes or until softened.
- Stir in the chopped tomatoes, then remove from heat and set aside.
- In a large pot over medium heat, melt the butter.
- Add the flour and whisk constantly for about 2 minutes to create a smooth roux (avoid browning).
- Gradually whisk in the milk and cook, stirring continuously, until the sauce thickens, about 5 minutes.
- Reduce the heat to low and add the shredded cheeses.
- Stir until the cheese is fully melted and the sauce is smooth.
- Season with salt and black pepper to taste.
- Add the cooked macaroni to the cheese sauce and stir until fully coated.
- If the cheese sauce is too thick, thin it out with the reserved pasta water.
- Transfer the mac and cheese to a greased 9×13-inch baking dish.
- Sprinkle the remaining cheese over the mac, then spoon over the queso fundido topping.
- Bake for 15 – 20 minutes or until the edges are bubbly and golden.
- Carefully remove from the oven and garnish with fresh cilantro.
- Serve hot and enjoy!
Notes
- To make this vegetarian, simply use soy chorizo or omit the meat entirely.
- You can prep the mac and cheese portion ahead of time, refrigerate, and bake when ready to serve.
- Try adding pickled jalapeños or roasted poblanos for a tangy, smoky variation.
Tried this recipe?Let us know how it was!
Comments are temporarily closed while we perform maintenance on the website.