Mexican Mac and Cheese
Mexican Mac and Cheese
Ingredients
For the Macaroni
- 2 cups elbow macaroni pasta, uncooked
- 1 teaspoon salt, for pasta water
For the Chorizo
- 1 pound Mexican chorizo, casings removed
- 1 tablespoon olive oil
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1/2 cup sour cream
- 1 cup nacho cheese sauce
- 2 cups shredded Mexican cheese blend
- 1 tablespoon chipotle in adobo sauce, finely minced, plus 1 teaspoon adobo sauce
For Assembly and Topping
- 1 cup shredded Mexican cheese blend
- 2 cups cheesy tortilla chips, crushed (about 5-6 ounces)
For Garnish
- 1/4 cup sliced pickled jalapeños
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 5 min•🌡️ 375
- 2
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min
- 3
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the Mexican chorizo, breaking it up with a spoon. Cook until browned and cooked through, about 8-10 minutes. Drain off any excess fat and transfer the chorizo to a plate lined with paper towels; set aside.
⏱️ 10 min
- 4
In the same skillet (no need to clean), melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min
- 5
Gradually whisk in the whole milk and heavy whipping cream until the mixture is smooth and thickened, about 3-5 minutes. Bring to a gentle simmer, stirring frequently.
⏱️ 5 min
- 6
Reduce heat to low. Stir in the sour cream, nacho cheese sauce, and 2 cups of shredded Mexican cheese blend until fully melted and smooth. Stir in the minced chipotle in adobo sauce and adobo sauce. Taste and adjust seasoning if needed.
⏱️ 7 min
- 7
Add the cooked elbow macaroni and the browned chorizo to the cheese sauce. Stir gently until all ingredients are thoroughly coated.
⏱️ 3 min
- 8
Pour the macaroni and cheese mixture into the prepared baking dish. Sprinkle the remaining 1 cup of shredded Mexican cheese blend evenly over the top, then scatter the crushed cheesy tortilla chips over the cheese layer.
⏱️ 3 min
- 9
Bake for 25-30 minutes, or until the mac and cheese is bubbly around the edges and the topping is golden brown and crispy.
⏱️ 30 min•🌡️ 375
- 10
Remove from oven and let rest for a few minutes before serving. Garnish with sliced pickled jalapeños.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Mexican Mac and Cheese
Ingredients
For the Macaroni
- 2 cups elbow macaroni pasta, uncooked
- 1 teaspoon salt, for pasta water
For the Chorizo
- 1 pound Mexican chorizo, casings removed
- 1 tablespoon olive oil
For the Cheese Sauce
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 cup heavy whipping cream
- 1/2 cup sour cream
- 1 cup nacho cheese sauce
- 2 cups shredded Mexican cheese blend
- 1 tablespoon chipotle in adobo sauce, finely minced, plus 1 teaspoon adobo sauce
For Assembly and Topping
- 1 cup shredded Mexican cheese blend
- 2 cups cheesy tortilla chips, crushed (about 5-6 ounces)
For Garnish
- 1/4 cup sliced pickled jalapeños
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish and set aside.
⏱️ 5 min•🌡️ 375 - 2
Bring a large pot of salted water to a rolling boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
⏱️ 10 min - 3
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the Mexican chorizo, breaking it up with a spoon. Cook until browned and cooked through, about 8-10 minutes. Drain off any excess fat and transfer the chorizo to a plate lined with paper towels; set aside.
⏱️ 10 min - 4
In the same skillet (no need to clean), melt the unsalted butter over medium heat. Whisk in the all-purpose flour and cook for 1-2 minutes, stirring constantly, to create a roux.
⏱️ 3 min - 5
Gradually whisk in the whole milk and heavy whipping cream until the mixture is smooth and thickened, about 3-5 minutes. Bring to a gentle simmer, stirring frequently.
⏱️ 5 min - 6
Reduce heat to low. Stir in the sour cream, nacho cheese sauce, and 2 cups of shredded Mexican cheese blend until fully melted and smooth. Stir in the minced chipotle in adobo sauce and adobo sauce. Taste and adjust seasoning if needed.
⏱️ 7 min - 7
Add the cooked elbow macaroni and the browned chorizo to the cheese sauce. Stir gently until all ingredients are thoroughly coated.
⏱️ 3 min - 8
Pour the macaroni and cheese mixture into the prepared baking dish. Sprinkle the remaining 1 cup of shredded Mexican cheese blend evenly over the top, then scatter the crushed cheesy tortilla chips over the cheese layer.
⏱️ 3 min - 9
Bake for 25-30 minutes, or until the mac and cheese is bubbly around the edges and the topping is golden brown and crispy.
⏱️ 30 min•🌡️ 375 - 10
Remove from oven and let rest for a few minutes before serving. Garnish with sliced pickled jalapeños.
⏱️ 5 min