Mac and Queso Fundido Recipe (2024)

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Cooking Notes

LGL

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.

Tony

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.

Margaret

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.

Fareed I.

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

Smita

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.

Julia W.

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.

SS

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*

Tamara

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.

tammy

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.

JRH

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!!

Sharon

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.

s.martiny

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

DB

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.

Mare

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.

Ken Fricklas

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

pma

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.

AJ0224

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!

Eleonore Aarsen

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.

spbjackson

Delicious! Dumped mushrooms & chorizo into pot

travis

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

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Mac and Queso Fundido Recipe (2024)

FAQs

What cheese is queso fundido made of? ›

Queso Fundido is usually made with Asadero, Mennonite, Manchego or Chihuahua cheeses.

What's the difference between queso dip and queso fundido? ›

Not to be confused with the Tex-Mex Queso which is basically a bowl of runny, hot cheese (kind of like a spicy mornay sauce). Queso Fundido has the added additions of spicy pork chorizo and roasted peppers folded in. Which peppers to use depends on the regional or personal preference of the cook.

How to keep mac and cheese creamy? ›

You want equal amounts of butter and flour by weight. This is key. Throw in too much flour, and sure the sauce might get thick, but it also might taste floury and be lumpy. Even if you get the roux right, use too much or reduce your sauce down too far, and the macaroni and cheese will turn out dry.

How to stop macaroni cheese from drying out? ›

Add 1 tablespoon of milk per cup of mac and cheese and mix to incorprate as much as possible. *If you'd like to add more creaminess and flavor, substitute half-and-half or cream.

Which queso is for melting? ›

Queso asadero is Mexican cheese that's great for melting. It is soft, white and creamy with a mild taste, and is often used to make pizzas, quesadillas and queso fundido.

Is Oaxaca cheese the same as queso? ›

Is Oaxaca the same as queso fresco or cotija cheese? Oaxaca cheese is quite different from queso fresco or cotija cheese. Oaxaca is a mild cheese with a stringy texture like mozzarella, and it melts easily. Cotija cheese is more like aged parmesan, with a sharp tangy flavor and a granular texture that won't melt.

What does queso fundido mean in English? ›

What Is Queso Fundido? Possibly one of God's greatest gifts to mankind, the literal Queso Fundido translation is “melted cheese” (aka perfection). This dish is also referred to as queso flameado (the flambéed version made with liquor) and is served as an appetizer in many restaurants throughout Mexico.

What do Mexicans call queso? ›

Queso is a Spanish word that translates to “cheese” in English. However, when people refer to “queso” in the context of food, they are usually talking about a type of melted cheese dip that is commonly enjoyed as a snack or appetizer, particularly in Tex-Mex and Mexican cuisines.

What kind of cheese is Asadero? ›

Asadero cheese is a mild, semi-soft cheese that's originally made in Northwest Mexico, particularly in the province of Chihuahua. Asadero is made with a special kneading and stretching process that gives the cheese a distinctive, stringy texture.

What not to do when making mac and cheese? ›

Here's what several experts say are the biggest mistakes when it comes to making macaroni and cheese at home and how to avoid making them.
  1. Using Only Cheddar cheese. ...
  2. Not Adding Spice and Seasoning with Salt. ...
  3. Choosing the Wrong Pasta. ...
  4. Overcooking. ...
  5. Skimping on the Toppings.
May 21, 2020

What are the three best cheeses for mac and cheese? ›

What Is the Best Cheese for Mac and Cheese? Sharp cheddar is the overwhelming popular choice, but for extra-creamy results, we think medium cheddar is even better. Other delicious options include Gruyère, smoked Gouda, and Monterey Jack.

How does Gordon Ramsay make the best mac and cheese? ›

Preparation
  1. In a large pot over medium heat, combine the pasta and milk. ...
  2. Once the pasta is cooked, remove the pan from the heat and add the butter, cheddar cheese, salt, and pepper. ...
  3. Divide between serving bowls and top with the bread crumbs.
  4. Enjoy!
  5. All your favorite recipes, stored in one place.
May 4, 2023

Do I need a roux for mac and cheese? ›

You don't have to make a roux for mac and cheese.

Can you put too much cheese in mac and cheese? ›

Can you put too much cheese in mac and cheese? Yes, adding more cheese than a recipe calls for will not improve the dish. Too much cheese will result in a dish that is heavy and greasy.

What cheese is commonly used in queso? ›

Asadero: Asadero cheese is commonly used in Mexican cuisine for its melting qualities. It has a buttery flavor that works well in queso.

What type of cheese is queso de hoja? ›

Queso de Hoja (sheet or layer cheese) is a traditional staple of the Dominican Republic. This cow's milk cheese, somewhat similar to Mozzarella in appearance, has a delicate taste and soft, moist texture. Its name is derived from the sheets or layers that make up the cheese and can easily be peeled away by hand.

What is Oaxaca melting cheese? ›

Oaxaca cheese (Spanish: queso Oaxaca) (/wəˈhɑːkə/ wə-HAH-kə), also known as quesillo and queso de hebra, is a white, semihard, low-fat cheese that originated in Mexico. It is similar to unaged Monterey Jack, but with a texture similar to mozzarella or string cheese.

What is queso quesadilla cheese made of? ›

INGREDIENTS: CULTURED PASTEURIZED GRADE A MILK AND SKIM MILK, SEA SALT, ENZYMES AND BETA-CAROTENE (FOR COLOR). CONTAINS MILK.

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