Mac and Queso Fundido
Published April 22, 2020
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
845 calories; 50 grams fat; 26 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 59 grams carbohydrates; 3 grams dietary fiber; 7 grams sugars; 40 grams protein; 916 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
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.
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.
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.
Tasty! The amount of cheesy sauce that this recipe makes is enough for 500g/1lb of pasta. I thinned it with pasta water, too.
@Lauren Absolutely, i'm cooking the second half of a box of pasta now bc the the proportion are clearly wild! Someone should change the recipe bc otherwise its helpful
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.
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.
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