Mexican Mac and Cheese

Ingredients

• 16 oz elbow macaroni (boiled in salted water)
• salt (for pasta water)
• 9 oz Mexican chorizo (removed from casing)
• 4 tbsp unsalted butter (melted in the chorizo pan)
• 0.25 cup all-purpose flour (to make a roux)
• 2 cup whole milk
• 1 cup heavy whipping cream
• 0.5 cup sour cream
• 0.5 cup nacho cheese sauce (canned or jarred)
• 3 cup Mexican cheese blend (shredded; divided for sauce and topping)
• 2 tbsp chipotle in adobo (minced)
• pickled jalapenos (for garnish)

Steps

1. 1

   Bring a large pot of water to a boil and season generously with salt.

2. 2

   Add the elbow macaroni to the boiling water and cook until al dente. Strain the pasta and set aside.

3. 3

   In a large pan, add a small amount of oil and cook the Mexican chorizo, breaking it up with a spoon, until fully browned and cooked through.

4. 4

   Remove the cooked chorizo from the pan and set aside, leaving the rendered fat in the pan.

5. 5

   In the same pan with the chorizo drippings, add the butter and let it melt over medium heat.

6. 6

   Whisk in the flour to create a roux and cook for about 1 minute until bubbly.

7. 7

   Gradually whisk in the milk, heavy whipping cream, and sour cream until the mixture is smooth.

8. 8

   Stir in the nacho cheese sauce and a large portion of the shredded Mexican cheese blend until melted and creamy.

9. 9

   Add the chipotle in adobo to the sauce for heat and smokiness.

10. 10

    Return the cooked chorizo and the cooked elbow macaroni to the pan. Mix thoroughly until the pasta is well-coated in the cheese sauce.

11. 11

    Transfer the mixture into a baking dish.

12. 12

    Top with the remaining Mexican cheese blend.

13. 13

    Bake in a preheated oven (approx. 375°F / 190°C) until the cheese is melted, bubbly, and slightly golden on top.

14. 14

    Garnish with sliced pickled jalapenos before serving.

Notes

The author emphasizes using authentic Mexican chorizo for the best flavor. The 'nacho cheese' adds a specific processed creaminess typical of fusion-style mac and cheese. If you prefer it less spicy, reduce the amount of chipotle in adobo.

Nutrition per serving

• main
• mac and cheese
• Mexican
• comfort food
• baked
• spicy