Mexican Mac and Cheese

Mexican Mac and Cheese features Wisconsin asiago and monterey jack cheeses combined with classic the Mexican flavors of chorizo and guajillo chiles.

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Servings: 8


  • 7 1/2 ounces Mexican chorizo
  • 2 3/4 cup reduced fat milk, divided
  • 1/4 cup half and half
  • 3 dry guajillo chiles, rehydrated in hot water
  • 3 tablespoons corn starch
  • 12 ounces tri -color rotini pasta
  • 1 1/2 cups (6 ounces) Wisconsin asiago cheese, shredded
  • 1 1/2 cups (6 ounces) Wisconsin monterey jack cheese, shredded
  • 1 4-ounce can diced green chiles
  • 1/2 cup lime-flavored tortilla chips, crushed


Preheat oven to 375°F.

Remove chorizo from its casing and brown in skillet over medium-high heat. Drain chorizo on paper towel.

In heavy-bottomed saucepan, bring to boil two cups of milk, half and half and guajillo chiles. Lower heat and simmer for twenty minutes. Strain milk mixture and discard chiles.

In heat-proof bowl, whisk remaining milk with cornstarch. Carefully, add one half of heated milk mixture and mix together.

Add both milk components back to saucepan and bring to boil. Lower heat and cook until it thickens, about 8-15 minutes.

Meanwhile, cook pasta for five minutes. Drain and set aside.

Once milk mixture has thickened, take saucepan off heat and add cheese.

In large heat-proof bowl, combine cooked pasta, chorizo, diced green chiles and cheese sauce. Pour mixture into 2-quart oval baking dish and top with tortilla chips.

Bake for 20 minutes. Serve immediately.

Tip: This dish packs a lot of flavor from the Mexican chorizo and two types of chiles. You can serve it with a side of guacamole or salsa

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Semi-soft and semi-hard cheese, like Cheddar, Monterey Jack and Mozzarella, should be very cold for easy grating.