- Prep time
- 10 minutes PT10M
- Cook time
- 20 minutes PT20M
- 6–8 servings
Spicy, creamy and satisfying, this mac and cheese combines all our favorite Mexican flavors into one crowd-pleasing dish.
- 12 ounces elbow pasta
- 8 ounces chorizo
- 1 yellow onion, small diced
- 1 jalapeño, minced
- 2 tablespoons flour
- 2 cups milk
- 1 cup Fresh to Market Enchilada Sauce
- 12 ounces cheddar cheese, shredded
- 1 cup corn tortilla strips
- 2 tablespoons chopped cilantro
- ½ cup queso fresco, crumbled
Cook pasta al dente, per package instructions.
In a large sauce pot, brown the chorizo. Drain off all but 2 tablespoons of excess fat and add the onion and jalapeño. Sauté until onion is translucent. Add the flour and stir to incorporate.
Add the milk ½ cup at a time, being sure to fully incorporate before adding more. Once all of the milk is incorporated and the mixture is smooth, add the enchilada sauce. Bring to a simmer and add the cheese. Remove from the heat and stir until all of the cheese is melted and the sauce is smooth.
Add the cooked pasta and toss until it is evenly coated. Transfer to a serving dish. Top with tortilla strips, chopped cilantro and queso fresco.