Queso Fundido Mac and Cheese
Queso fundido, the classic Mexican baked cheese, turned into a super easy and flavorful mac and cheese!
Servings: 8 servings
Calories: 748kcal
Equipment
- cast iron pan (12 inch)
Ingredients
- 1 pound loose Mexican chorizo
- 1 pound pasta I used lumache (aka shellbows)
- 1 medium yellow onion sliced into strips
- 2 poblano peppers sliced into strips
- 2 serrano peppers sliced into half rounds
- 3 cloves garlic minced
- 15 ounces crema I used the brand Cacique
- 12 ounces Oaxaca cheese shredded
- 8 ounces jack cheese
garnish
- chopped scallions
- crushed tortilla chips
- chopped cilantro
Instructions
- Bring a 12 inch cast iron skillet to medium heat and add a splash of peanut or other high heat oil. Add in the chorizo and cook, breaking up as you cook, until it has darkened a few shades and is fully cooked. Remove from heat, leaving the oil in the pan.
- This is a good time to drop the pasta into some well salted boiling water
- Add in the onion and both peppers. Cook and stir to char on the outsides, about 8 minutes.
- Add in the garlic and return the chorizo to the pan. Cook and stir for 3 - 5 minutes.
- Remove the pan from the heat and add in the drained pasta, and about 1/2 cup of the pasta cooking water. Also add the crema, and 3/4 of the cheese. Stir a bit to combine. Top with the remaining cheese and pop into the oven.
- Bake about 20 minutes until the top is starting to lightly brown. Remove from the oven.
- Top with the chips, scallions, and cilantro and serve.
Nutrition
Calories: 748kcal | Carbohydrates: 53g | Protein: 34g | Fat: 44g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 104mg | Sodium: 1180mg | Potassium: 231mg | Fiber: 3g | Sugar: 5g | Vitamin A: 894IU | Vitamin C: 26mg | Calcium: 340mg | Iron: 1mg