MAC AND QUESO FUNDIDO
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.
Provided by Margaux Laskey
Categories dinner, meat, noodles, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of well-salted water to a boil over high heat for the pasta.
- 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.
- 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.
- Drop the pasta into the boiling water and cook according to the package directions. Drain and return the pasta back to the pot.
- 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.
- 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.
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NICOLE RABELO
[email protected]I'm a big fan of mac and cheese, and this recipe did not disappoint. The queso fundido topping was a nice twist on the classic dish. I would definitely recommend this recipe to anyone looking for a new and exciting way to make mac and cheese.
Markus Mcelmurry
[email protected]This dish was a bit too spicy for my taste, but I think that's just a personal preference. My husband loved it, so I'll definitely be making it again for him.
Hermann Tadrika
[email protected]Overall, I thought this recipe was just okay. It wasn't bad, but it wasn't amazing either. I think I'll try a different mac and queso fundido recipe next time.
Lightvenom7
[email protected]This recipe is a great starting point, but I would recommend adding some additional spices to give it more flavor. I added a teaspoon of chili powder and a pinch of cayenne pepper, and it really made a difference.
Mohand Moh
[email protected]I followed the recipe exactly, but my mac and queso fundido turned out dry and crumbly. I'm not sure what went wrong.
Mike Walton
[email protected]This dish was a bit too heavy for my taste. I think I would have preferred it with a lighter cheese, like mozzarella or fontina.
Felisiana Nyigu
[email protected]I'm not usually a fan of mac and cheese, but this recipe changed my mind. The queso fundido topping was the perfect addition, and the overall flavor was amazing. I'll definitely be making this again!
Mathias Wilberg
[email protected]This was my first time making mac and queso fundido, and I'm so glad I tried it. It was surprisingly easy to make, and the end result was so creamy and cheesy. I will definitely be making this again!
Racase Shah
[email protected]I made this mac and queso fundido for a party, and it was a huge hit! Everyone loved the unique flavor combination. I would definitely recommend this recipe to anyone looking for a new and exciting dish to serve at their next gathering.
Wakeel Abbasi
[email protected]This recipe was so easy to follow, and the end result was absolutely delicious. I loved the crispy breadcrumb topping. I can't wait to try different variations of this dish in the future.
Tuhaise Mukama
[email protected]I'm always looking for new ways to make mac and cheese, and this recipe definitely fit the bill. The queso fundido topping was a nice change from the usual cheddar cheese sauce. I'll be making this again for sure!
Kay-Anna Hunt
[email protected]This recipe is a great way to use up leftover mac and cheese. I added some extra veggies, like broccoli and cauliflower, to make it a more complete meal.
Rajon Das
[email protected]This dish was a bit too spicy for my taste, but my husband loved it. I think next time I'll use a milder cheese, like Monterey Jack, to tone down the heat.
Brittany Roy
[email protected]I was skeptical about this recipe at first, but I'm so glad I tried it. The combination of cheese, pasta, and chorizo is simply divine. I highly recommend using a sharp cheddar cheese for the best flavor.
Ahmed Maatallah
[email protected]I love how this recipe combines the flavors of Mexican and American cuisine. The queso fundido adds a nice spicy kick to the classic mac and cheese. I can't wait to serve this at my next potluck!
Prosh Prosh
[email protected]This mac and queso fundido casserole was an explosion of cheesy and gooey goodness! It was easy to prepare, and the end result was a huge hit with my family. We'll definitely be making it again soon!