Queso Mac & Cheese

  • Servings 2 pounds
  • Prep Time
  • Total Time
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Take mac and cheese to a spicy new place with the flavorful additions of chorizo ground turkey and chopped jalapeño. Serve for lunch, for dinner or as a side to please patrons with a new take on comfort food.
Queso Mac & Cheese


Queso Mac & Cheese

Yield: 6 pounds

3 oz. Chorizo Ground Turkey, cooked and hot
1 lb. Cavatappi noodles, dry
1 gallon Water
2 tbsp. Salt, for cooking
1 ½ tbsp. Queso, fresh and crumbled
1 sprig Fresh cilantro
2 ½ oz. Pico de gallo
Blue and gold corn chips, as needed

Mac & Cheese Topping

⅓ cup Potato chips, crushed
¾ cup Panko bread crumbs
2 tbsp. Parmesan cheese
1 tbsp. Butter, melted

Cheese Blend

4 cups Cheese sauce
8 oz. Mild yellow cheddar cheese, grated
8 oz. Pepper jack cheese, grated
10 oz. Velveeta, diced
1 cup Milk
2 Jalapeños, fresh and chopped
Salt and pepper, to taste


To prepare the Queso Mac & Cheese:

  1. Boil the pasta until cooked al dente. Drain and rinse with cold water. Let cool.
  2. Pour the cold pasta into a buttered pan (approximately 9 x 13 inches). Combine the Mac & Cheese Topping ingredients, blend well and add to the pasta along with the Cheese Blend. Spread evenly.
  3. Bake in a preheated oven until hot and bubbly around the edges (to an internal temperature of 175–185℉).
  4. While the mac and cheese is heating, sauté the turkey chorizo (in pieces about the size of a dime) until hot and crumbly.
  5. Remove the mac and cheese from the oven, then top with the cooked turkey chorizo, sprinkle with the fresh queso and garnish with the cilantro sprig.
  6. Serve the pico de gallo and chips on the side.

To prepare the Cheese Blend:

  1. Heat the cheese sauce in a heavy-duty saucepan. Bring to a boil. Lower to a simmer, and then fold in grated cheeses and diced Velveeta. Blend well.
  2. Add the milk and jalapeño, then add salt and pepper as desired.


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