Queso Fundido Mac & Cheese

The iconic cheesy dip meets the tastiest, most unique mac and cheese of your dreams!

Ingredients

7 ounces small pasta shells

6 ounces pork chorizo

1 1/4 cups pico de gallo, drained

1 tablespoon minced jalapeno

1 teaspoon garlic paste

1 teaspoon Distilled Al Pastor

1/4 cup flour

1 1/4 cups Mexican crema

1 1/2 cups milk

6 ounces Oaxaca cheese, shredded

Nonstick cooking spray

1/2 cup spicy Mexican breadcrumbs (chef Merito at Cardenas)

Extra pico de gallo, for garnish

Instructions

1. Cook pasta shells 2 minutes shy of package directions. Drain pasta; set aside.

2. Preheat oven to 350F.

3. Brown chorizo in a large skillet over medium heat. Once cooked, use a slotted spoon to transfer the chorizo to a paper towel-lined plate to drain. Pour off all but 1 teaspoon of grease from the skillet.

4. If the skillet is dry, add 1 teaspoon of olive oil. Add the pico de gallo, jalapeno, garlic paste and Distilled Al Pastor. Sauté until tender, about 3 minutes.

5. Sprinkle flour over the vegetables and cook for an additional minute. Add 1 cup of the crema, all the milk, and increase heat to medium high.

6. Add 4 ounces of Oaxaca and stir frequently until melted, about 2-3 minutes. Add half of the cooked chorizo to the cheese mixture, reduce heat to medium low and simmer for 2-3 minutes. Add the cooked pasta to the sauce and stir to combine.

7. Apply a thin layer of cooking spray to a loaf pan or small baking dish. Transfer mixture to the baking dish.

8. In a small bowl, combine the breadcrumbs with the remaining Oaxaca and chorizo.

9. Sprinkle the mixture evenly over the pasta. Dollop the remaining crema over the top.

10. Bake for 30 minutes, until bubbling.

11. Garnish with a sprinkle of pico de gallo.

Print

With ImageWithout Image

Queso Fundido Mac & Cheese

Yield: 2

Author: Dink Cuisine

Prep time: 15 MinCook time: 45 MinTotal time: 1 Hour

The iconic cheesy dip meets the tastiest, most unique mac and cheese of your dreams!

Ingredients

• 7 ounces small pasta shells
• 6 ounces pork chorizo
• 1 1/4 cups pico de gallo, drained
• 1 tablespoon minced jalapeno
• 1 teaspoon garlic paste
• 1 teaspoon Distilled Al Pastor
• 1/4 cup flour
• 1 1/4 cups Mexican crema
• 1 1/2 cups milk
• 6 ounces Oaxaca cheese, shredded
• Nonstick cooking spray
• 1/2 cup spicy Mexican breadcrumbs (chef Merito at Cardenas)
• Extra pico de gallo, for garnish

Instructions

1. Cook pasta shells 2 minutes shy of package directions. Drain pasta; set aside.
2. Preheat oven to 350F.
3. Brown chorizo in a large skillet over medium heat. Once cooked, use a slotted spoon to transfer the chorizo to a paper towel-lined plate to drain. Pour off all but 1 teaspoon of grease from the skillet.
4. If the skillet is dry, add 1 teaspoon of olive oil. Add the pico de gallo, jalapeno, garlic paste and Distilled Al Pastor. Sauté until tender, about 3 minutes.
5. Sprinkle flour over the vegetables and cook for an additional minute. Add 1 cup of the crema, all the milk, and increase heat to medium high.
6. Add 4 ounces of Oaxaca and stir frequently until melted, about 2-3 minutes. Add half of the cooked chorizo to the cheese mixture, reduce heat to medium low and simmer for 2-3 minutes. Add the cooked pasta to the sauce and stir to combine.
7. Apply a thin layer of cooking spray to a loaf pan or small baking dish. Transfer mixture to the baking dish.
8. In a small bowl, combine the breadcrumbs with the remaining Oaxaca and chorizo.
9. Sprinkle the mixture evenly over the pasta. Dollop the remaining crema over the top.
10. Bake for 30 minutes, until bubbling.
11. Garnish with a sprinkle of pico de gallo.

---

Check out some of my other creations:

I’m ADINK stands for Dual Income No Kids - but you don’t have to be a dink to savor our food. We’re into recipes for two to minimize food waste, control portions, and savor every bite!

Subscribe and be the first to find out about my new recipes!