Stuffed up, and stuffed full. Let’s face it, there’s no better cure for the common cold than a weekend on the couch and a belly full of mac and cheese. Starve a fever, feed a cold…. right? Right. So whether you’re suffering from a case of the sniffles, a case of the Mondays, or a case of running out of shows to binge watch on Netflix, mac-n-cheese-Rx is there for you. And if what ails you calls for a stronger dose than fake powder from a blue box, pull up a chair and behold: queso fundido mac and cheese.
Oh, you’re unfamiliar with the majesty that is queso fundido? Allow me to paint you a picture. Imagine cheesy fondue sauce, but Mexican-style, served up in a screamin’ hot cast iron skillet. Scoop it up with some warm tortillas, or crunchy chips and you’ve got yourself a midnight snack for the ages. But we’re not drunk tonight, people. We’re sick. So were pouring that cheese sauce over pasta, and nursing ourselves back to health.
1 lb pasta (any mac n’ cheese appropriate shape)
1 link “soyrizo” or fresh chorizo
1½ cups grated Monterey Jack cheese
1½ cups grated cheddar cheese
¾ cup whole milk
¾ cup light beer
3 tbs flour
Handful tortilla chips, crunched
Handful cilantro, chopped
Sour cream, hot sauce, and lime to garnish
Bring a large pot of water to a boil and find yourself the curliest, “Q”-iest shape of pasta that you can get your hands on. This whimsical shape I happened upon in my pantry is “trottole.” But anything sproingy will do. Salt your water heavily and dump in those noodles. Cook the pasta until it’s just al dente, not a pile of mush. Or I will find you, and I will kill you. If you’re not sure how to time it, just cook your pasta one minute less than package instructs.
Now while your pasta is boiling away, grate your cheese and slice up a jalapeño. Heat a pan to medium-high heat and add in your chorizo product of choice with some olive oil. I used some “soy-rizo” because I had some left over from feeding a bunch of vegans last week. And it actually tastes damn delicious. But a link of soft, un-cured chorizo would be equally, if not more, delicious. Which ever you use, just be sure to remove it from the casing and cook it until its gets brown and caramelized.
Then, toss in your sliced jalapeño and cook for another few minutes until softened. If your pan looks dry at this point (which is might if you use the soy sausage instead of the real deal) add in another tbs or two of olive oil. Then sprinkle 3 tbs of flour into the pan and reduce the heat to medium.
Cook the flour for a minute or so just to get the raw taste out and slowly whisk your beer, then add the milk into the chorizo mixture. Keep whisking until it gets nice and thick. Turn off the heat and slowly stir in the grated cheese. When the pasta is done and drained, combine it with the cheese sauce. If you were a quitter you could stop here and dig into some pretty epic mac and cheese. But today, we’re going for the big finish.
Pour the pasta with sauce into a baking dish and crumble tortilla chips all over the top. Pop that baby under the broiler until slightly browned and assemble your toppings. Hot sauce, sour cream, lime, and cilantro should do the trick.
And since you’re home sick and all alone, this pasta feed will feed your lazy ass for days. There, we’re feeling better already.
- 1 lb pasta (any mac n’ cheese appropriate shape)
- 1 link “soyrizo” or fresh chorizo
- 1½ cups grated Monterey Jack cheese
- 1½ cups grated cheddar cheese
- ¾ cup whole milk
- ¾ cup light beer
- 1 jalapeño
- 3 tbs flour
- Handful tortilla chips, crunched
- Handful cilantro, chopped
- Sour cream, hot sauce, and lime to garnish
- Boil your pasta in heavily salted water
- While the pasta is cooking, grate cheese and slice 1 jalapeño
- Heat a pan to medium-high heat and add in your chorizo product of choice with some olive oil
- Cook until browned, add sliced jalapeño, and cook for a few more minutes
- If your pan looks dry at this point, add in another tbs or two of olive oil
- Sprinkle 3 tbs of flour into the pan and reduce the heat to medium
- Cook the flour for a minute or so and slowly whisk your beer, then the milk into the chorizo mixture
- Keep whisking until it gets nice and thick
- Turn off the heat and slowly stir in the grated cheese
- When the pasta is done and drained, combine it with the cheese sauce
- Pour the pasta with sauce into a baking dish and crumble tortilla chips all over the top
- Broil until slightly browned
- Serve with sour cream, cilantro, lime, and hot sauce