Mac and Queso Fundido Recipe (2024)

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.

Easy Mac and Cheese, 1lb Cavatappi, 5 C milk/heavy cream (Whatever I had left), 2 Tsp onion powder, 1 Tsp smoked paprika, 1/2 C diced fresh mozzarella, 2 C grated Mexican Cotija cheese, 1 C shredded Parmesan, 1 Tsp Kosher Salt, Black Pepper, 1/4 Tsp Cayenne, 1/2 Tbl Red Pepper Flakes, approximately 8 oz of sliced sautéed mushrooms, 3 Tbl salted Kerrygold butter: Bring milks to a simmer, add pasta and cook until softened, add seasonings, cheeses, butter and stir until combined. Add mushroom/chive

Delicious! I added an extra 4 oz of pasta. For the sauce, I added a pinch more paprika and onion powder to give it more varied flavor. I’d recommend another 5 oz of mushrooms if you decide to increase the serving of pasta.

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.

Made this for my book club and it was devoured and I almost didn't get any! Due to comments about it being way too saucy I ended up doubling the mushrooms, TJ soyrizo, and pasta, and keeping the sauce as written. I actually bought all my ingredients at TJs and used the brown rice rotini! *chefs kiss*

This is the most peculiar recipe. I did 12oz of pasta per other comments and am so glad I did. But WOW the goopy comments weren’t exaggerating. Wayyyy too much mozzarella for a “sauce.” It honestly had more of a melted marshmallow consistency. Like slime? A very wet dough? Definitely not a “sauce.” My hand literally cramped trying to fold the cheese and pasta together, hahaha. Tasty but cumbersome to stir, serve, and eat.

Love the creaminess. Needed much more spice for our tastes. Next time would use a combo of mozzarella (for that creaminess), pepper jack, and cheddar. Definitely more mushrooms. And add both hot and smoked paprika. But overall - a winner.

This was delicious! The cheese sauce turned out super thick at first, so I ended up slowly stirring in about a cup of extra milk at the end to thin it enough to be saucy, and it was still quite thick! Next time I might try 2 Tbsp flour instead of 3. In the end, I also wished that I had more mushrooms in the final product, maybe 1.5-2x as much. Served with topped with green onions as suggested, as well as fried shallots I had on hand. This was undoubtedly the best mac I’ve made at home. Thanks!!

8 oz of pasta definitely seems a little skimpy for the amount of luscious cheese sauce you get, so I measured by eye and came out with 4 portions. This was *delicious* and will make again. Also, I'd bet that it would come out fabulously as a baked casserole — maybe doubling the recipe with a buttery crumb and cheese topping. Would be a crowd pleaser.

Better left over the next day. Too goopy the first time around.

Needed more seasoning, very rich, so much mozzarella instead of a nice creamy sauce it was too stringy and viscous for me. Way too heavy. Will not be making this again.

Delish! I baked the mac & queso so it had a crispy topping, then served with the mushrooms & soyrizo (I substituted) on top as recommended. Great comfort supper for a snowy night.

Used Trader Joe's vegan chorizo.... works perfectly and you can't tell the difference.

omg. Just made the mac from this recipe and served with leftover chili from a few days ago. So good! I didn't have the Mexican cheese blend either, I used cheddar and a little bit of smoked gouda. Worked very well.

This is one of the best mac-and-cheese recipes I've ever made. I did make a few minor tweaks. I used orecchiette instead of cavatappi because I love the way orecchiette "cradles" the cheese; more mushrooms than the recipe called for; pepperjack cheese instead of Mexican blend; and Chipotle chile powder to taste. I also had homemade double stock on hand. A definite keeper!

This recipe works very well. Be aware that there is an awful lot of sauce for the amount of pasta. You could easily 3/4 the sauce amount.The indicated amount of smoked paprika is enough to create a good smoked flavor, in case you're wondering. I had portobello mushrooms on hand, not cremini, but they tasted perfectly combined with the chorizo.

Delicious! Dumped mushrooms & chorizo into pot

Delicious. Next time I will use the pasta cooking water to loosen the sauce.