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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.
Total Time1 hour 5 minutes
Course: Main Course, Side Dish
Keyword: Queso fundido mac and cheese
Servings: 12 Servings

Equipment

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 9x13-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.