Mexican Mac with Salsa Verde

This egg-based cheese sauce is made in a similar way as Pasta Carbonara, but not Italian at all. It incorporates Mexican flavors with Wisconsin asadero cheese, chilies, cumin, oregano and salsa verde.

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Servings: 6


  • 1 tablespoon + 1 1/4 teaspoon kosher salt, divided
  • 4 eggs
  • 1/2 cup half and half
  • 1 cup salsa verde
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1 4-ounce can green chilies
  • 8 ounces elbow pasta
  • 4 tablespoons unsalted butter
  • 1 cup (4 ounces) Wisconsin asadero cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin monterey jack cheese, shredded
  • 1/2 cup Wisconsin cheddar cheese, shredded
  • 1/2 cup (2 ounces) Wisconsin cheddar cheese, finely shredded, for topping
  •   pico de gallo, for garnish


Bring large pot of water to boil with 1 tablespoon kosher salt.

In medium bowl, combine eggs, half and half, salsa verde, remaining salt, pepper, cumin, garlic powder, oregano and green chilies; mix well.

Add macaroni to boiling water and cook for about 5 minutes – just under al dente. Drain and place back into hot pot over low heat. Add in half of egg mixture and half of asadero, monterey jack and cheddar cheese and slowly stir until cheese begins to melt, about 1-2 minutes.

Add in the rest of the egg mixture and cheese and gently continue to stir over low heat for about 5 minutes, until velvety and creamy.

Turn off heat and allow the macaroni to sit for approximately 3-4 minutes – this will help sauce to slightly thicken.

Place in ovenproof dish and top with remaining finely shredded cheddar cheese and place under broiler to melt cheese, watching carefully. Serve warm. Garnish with shredded cheese and fresh salsa.

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