Best Mac And Queso Fundido Recipes

Mac and Queso with Sausage image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 12

Kosher salt
6 ounces cavatappi or fusilli
3 hot turkey sausage links (about 8 ounces), casings removed
1 tablespoon all-purpose flour
3/4 teaspoon chili powder
1/4 teaspoon ground cumin
1 cup whole milk
4 ounces processed cheese (such as Velveeta), cubed
2 large eggs, lightly beaten
1/3 cup sour cream
1 10-ounce can diced tomatoes with chiles, drained
1 cup shredded Mexican cheese blend (about 4 ounces)

Steps:

Preheat the broiler. Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, then transfer to an 8-inch square flameproof baking dish.
Meanwhile, cook the sausage in a medium saucepan over medium-high heat, breaking up the meat, until browned and crisp, about 10 minutes. Add the flour, chili powder, cumin and 1/2 teaspoon salt and cook, stirring, until combined, about 1 minute. Slowly whisk in the milk, scraping up any browned bits. Add the processed cheese and whisk until melted and smooth, 1 to 2 minutes. Remove from the heat and whisk in the eggs. Return the saucepan to medium-low heat and cook, whisking, until thickened, 1 to 2 minutes. Whisk in the sour cream and tomatoes.
Pour the cheese sauce over the pasta and stir to combine. Sprinkle with the shredded cheese and broil until melted and bubbling, 2 to 3 minutes.

Mac and Queso Fundido image

Provided by Margaux Laskey

Time 30m

Yield 4 servings

Number Of Ingredients 17

Kosher salt and freshly ground black pepper
1 tablespoon vegetable or canola oil
5 ounces mushrooms, preferably cremini, sliced (about 2 cups)
1/4 pound fresh chorizo or hot Italian sausage, casing removed (optional)
8 ounces cavatappi (corkscrew) or other small pasta
2 tablespoons unsalted butter
4 garlic cloves, minced
3 tablespoons all-purpose flour
1 cup chicken stock, vegetable stock or water
3/4 cup milk
1/4 cup heavy cream
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1 1/2 cups shredded mozzarella
1 cup shredded Mexican cheese blend
1/2 cup shredded Parmesan
Sliced scallions, for serving

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.