Mac and Queso Fundido

Adapted by Margaux Laskey

Total Time: 30 minutes
Rating: 4(557)
Notes: Read community notes

This recipe, adapted from “Chicano Eats: Recipes From My Mexican-American Kitchen” (Harper Design, 2020) by Esteban Castillo, is less dip than it is pasta — a smoky, spicy version of the best boxed macaroni and cheese you’ve ever had. Make a very simple roux, to which you add smoked paprika and three types of grated cheese (mozzarella, Mexican cheese blend and Parmesan). Stir in the noodles until they are glossy and coated. You could stop there or take it over the top by finishing the dish with crumbled, cooked chorizo and sautéed mushrooms. —Margaux Laskey

Featured in: 11 New Cookbooks Worth Buying, Even in Quarantine

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:4 servings

Kosher salt and freshly ground black pepper
1tablespoon vegetable or canola oil
5ounces mushrooms, preferably cremini, sliced (about 2 cups)
¼pound fresh chorizo or hot Italian sausage, casing removed (optional)
8ounces cavatappi (corkscrew) or other small pasta
2tablespoons unsalted butter
4garlic cloves, minced
3tablespoons all-purpose flour
1cup chicken stock, vegetable stock or water
¾cup milk
¼cup heavy cream
1teaspoon onion powder
½teaspoon smoked paprika
1½cups shredded mozzarella
1cup shredded Mexican cheese blend
½cup shredded Parmesan
Sliced scallions, for serving

Ingredient Substitution Guide

Preparation

Step 1
Bring a large pot of well-salted water to a boil over high heat for the pasta.
Step 2
As the water comes to a boil, heat the vegetable oil in a large skillet over medium. Add the mushrooms and cook until crispy and golden brown all over, about 5 minutes on each side. Season with a pinch of salt and pepper, and transfer to a plate. Wipe out the skillet.
Step 3
Line another plate with paper towels. Add the chorizo to the skillet and cook, crumbling the meat with a spatula, until the fat has rendered and the chorizo is crispy, 10 to 12 minutes. Remove and set aside on the paper towels to drain.
Step 4
Drop the pasta into the boiling water and cook according to the package directions. Drain and return the pasta back to the pot.
Step 5
Meanwhile, in the skillet, melt the butter over medium heat. Stir in the garlic and cook for 2 minutes. Whisk in the flour, then slowly whisk in the stock. Once the stock is incorporated, whisk in the milk and cream until smooth. Whisk in onion powder and smoked paprika, then cook until the mixture begins to thicken, about 3 minutes. Remove from the heat and stir in the mozzarella, Mexican cheese blend and Parmesan until completely melted. Adjust the salt to taste.
Step 6
Add the cheese sauce to the pasta and stir to evenly coat the pasta in the sauce. Leave in the pot or transfer to a serving dish and top with the mushrooms and chorizo, if using. Garnish with scallions and serve immediately.

Ratings

4 out of 5

557 user ratings

Your rating

Have you cooked this?

Private Notes

Leave a Private Note on this recipe and see it here.

Cooking Notes

LGL4 years ago

There are many brands of packaged Mexican cheese blends in the supermarket, but they usually have additional ingredients to reduce mold/clumping. I prefer to make my own as needed: 1 part pepper jack, 2 parts colby jack, 2 parts cheddar. Shred cheeses and shake in bag until combined.

Tony4 years ago

I didn't have any chorizo, but had bacon, so chopped up 2 slices and rendered it first, removed most of the fat, then added a little butter and sautéd the mushrooms. I followed the rest of the steps as described. My husband had 3 helpings. It was delicious, but don't skip your cholesterol medication after this dish.

Margaret4 years ago

Delicious. I’d suggest a pound of mushrooms, and if no chorizo around use either bacon, pancetta or even a little pepperoni. Sauté it as suggested and sprinkle with some chile pepper flakes. Sauce can easily handle 4 more ounces of pasta.

Fareed I.4 years ago

Easy Mac and Cheese, 1lb Cavatappi, 5 C milk/heavy cream (Whatever I had left), 2 Tsp onion powder, 1 Tsp smoked paprika, 1/2 C diced fresh mozzarella, 2 C grated Mexican Cotija cheese, 1 C shredded Parmesan, 1 Tsp Kosher Salt, Black Pepper, 1/4 Tsp Cayenne, 1/2 Tbl Red Pepper Flakes, approximately 8 oz of sliced sautéed mushrooms, 3 Tbl salted Kerrygold butter: Bring milks to a simmer, add pasta and cook until softened, add seasonings, cheeses, butter and stir until combined. Add mushroom/chive

Smita4 years ago

Delicious! I added an extra 4 oz of pasta. For the sauce, I added a pinch more paprika and onion powder to give it more varied flavor. I’d recommend another 5 oz of mushrooms if you decide to increase the serving of pasta.

SBoyes3 months ago

Made this last year and thought it was just ok. Kind of bland, missed the Dijon I usually add to Mac&Cheese. Suggested cheeses, blah and room-temp toppings of fried chorizo and mushrooms greasy. This week, while in southern Spain, scored some semi-curado chorizo and was reminded of this recipe but also one of local migas, mixture of bread crumbs fried with chorizo and garlic. Made a much tastier topping for my just as rich, creamy M&C after 20 minutes in the oven at 400F.

Julia W.5 months ago

Doubled the recipe. Half and half in place of cream and milk works fine. Used 4 garlic cloves and 1 small shallot. Instead of onion powder, I used 1 teaspoon garlic powder, 1/2 tsp aleppo pepper, and 1/2 teaspoon cayenne. Added pickled jalapeño slices on top to serve.

SS6 months ago

Made this for my book club and it was devoured and I almost didn't get any! Due to comments about it being way too saucy I ended up doubling the mushrooms, TJ soyrizo, and pasta, and keeping the sauce as written. I actually bought all my ingredients at TJs and used the brown rice rotini! *chefs kiss*

Tamara9 months ago

This is the most peculiar recipe. I did 12oz of pasta per other comments and am so glad I did. But WOW the goopy comments weren’t exaggerating. Wayyyy too much mozzarella for a “sauce.” It honestly had more of a melted marshmallow consistency. Like slime? A very wet dough? Definitely not a “sauce.” My hand literally cramped trying to fold the cheese and pasta together, hahaha. Tasty but cumbersome to stir, serve, and eat.

tammy2 years ago

Love the creaminess. Needed much more spice for our tastes. Next time would use a combo of mozzarella (for that creaminess), pepper jack, and cheddar. Definitely more mushrooms. And add both hot and smoked paprika. But overall - a winner.

JRH2 years ago

This was delicious! The cheese sauce turned out super thick at first, so I ended up slowly stirring in about a cup of extra milk at the end to thin it enough to be saucy, and it was still quite thick! Next time I might try 2 Tbsp flour instead of 3. In the end, I also wished that I had more mushrooms in the final product, maybe 1.5-2x as much. Served with topped with green onions as suggested, as well as fried shallots I had on hand. This was undoubtedly the best mac I’ve made at home. Thanks!!

Sharon2 years ago

8 oz of pasta definitely seems a little skimpy for the amount of luscious cheese sauce you get, so I measured by eye and came out with 4 portions. This was *delicious* and will make again. Also, I'd bet that it would come out fabulously as a baked casserole — maybe doubling the recipe with a buttery crumb and cheese topping. Would be a crowd pleaser.

s.martiny3 years ago

Better left over the next day. Too goopy the first time around.

DB3 years ago

Needed more seasoning, very rich, so much mozzarella instead of a nice creamy sauce it was too stringy and viscous for me. Way too heavy. Will not be making this again.

Mare3 years ago

Delish! I baked the mac & queso so it had a crispy topping, then served with the mushrooms & soyrizo (I substituted) on top as recommended. Great comfort supper for a snowy night.

Ken Fricklas3 years ago

Used Trader Joe's vegan chorizo.... works perfectly and you can't tell the difference.

pma3 years ago

omg. Just made the mac from this recipe and served with leftover chili from a few days ago. So good! I didn't have the Mexican cheese blend either, I used cheddar and a little bit of smoked gouda. Worked very well.

AJ02243 years ago

This is one of the best mac-and-cheese recipes I've ever made. I did make a few minor tweaks. I used orecchiette instead of cavatappi because I love the way orecchiette "cradles" the cheese; more mushrooms than the recipe called for; pepperjack cheese instead of Mexican blend; and Chipotle chile powder to taste. I also had homemade double stock on hand. A definite keeper!

Eleonore Aarsen3 years ago

This recipe works very well. Be aware that there is an awful lot of sauce for the amount of pasta. You could easily 3/4 the sauce amount. The indicated amount of smoked paprika is enough to create a good smoked flavor, in case you're wondering. I had portobello mushrooms on hand, not cremini, but they tasted perfectly combined with the chorizo.

spbjackson3 years ago

Delicious! Dumped mushrooms & chorizo into pot

Private notes are only visible to you.