Queso Fundido Mac and Cheese Recipe

Queso Fundido Mac N Cheese combines two beloved comfort classics: creamy, baked macaroni and cheese and spicy, melty queso fundido. Tender pasta is coated in a lusciously smooth cheese sauce made with Oaxaca (or mozzarella), sharp cheddar, and Monterey Jack, then layered with a rich chorizo and poblano queso fundido topping. The dish finishes in the oven until the top is bubbly and golden—perfect for family dinners, potlucks, or any occasion that calls for bold, satisfying flavor.

This recipe balances creaminess with bright, slightly spicy notes from jalapeño or poblano and the savory depth of Mexican chorizo. It’s easy to scale, simple to prepare ahead of time, and crowd-pleasing whether you serve it as a main or a hearty side.

For the mac

• 8 oz macaroni or pasta of your choice
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 2 cups milk of choice (almond milk or dairy milk both work)
• 1 cup reserved pasta water
• 1 1/4 cup shredded Oaxaca or mozzarella cheese
• 1 1/2 cup shredded sharp cheddar cheese
• 1 1/4 cup shredded Monterey Jack cheese
• Salt and freshly ground black pepper, to taste

For the queso fundido topping

• 8 oz Mexican chorizo, casing removed (or use soy chorizo for a vegetarian version)
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 jalapeño or poblano pepper, diced (adjust for heat preference)
• 1 roma tomato, chopped
• 1/2 cup shredded Oaxaca or mozzarella cheese
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• Fresh cilantro, chopped (for garnish)

• Preheat your oven to 400°F (200°C).
• Bring a large pot of salted water to a rolling boil. Add the macaroni and cook according to package instructions, stopping 1–2 minutes before it reaches al dente so it finishes cooking in the oven.
• Reserve 1 cup of the starchy pasta water, then drain the pasta and set it aside.
• While the pasta cooks, heat a skillet over medium heat and add the chorizo. Break the chorizo into small pieces as it browns and cook until it is fully cooked through and fragrant, about 5–7 minutes.
• Add the chopped onion, minced garlic, and diced jalapeño or poblano to the skillet. Sauté for 4–5 minutes, or until the vegetables are softened and translucent.
• Stir in the chopped tomato, cook for another 1–2 minutes to meld flavors, then remove the skillet from heat and set the chorizo mixture aside.
• In a separate large pot over medium heat, melt the butter. Whisk in the flour and cook for about 2 minutes, stirring constantly, to form a pale roux—do not let it brown.
• Gradually whisk in the milk, continuing to stir until the sauce begins to thicken, about 4–6 minutes. Keep the heat moderate so the sauce becomes smooth without scorching.
• Reduce the heat to low and add the shredded cheeses for the mac: Oaxaca (or mozzarella), sharp cheddar, and Monterey Jack. Stir continuously until the cheese melts and you have a glossy, velvety sauce.
• Season the sauce with salt and freshly ground black pepper to taste. If the sauce is thicker than you prefer, thin it with some reserved pasta water until you reach the desired consistency.
• Add the cooked macaroni to the cheese sauce, stirring gently to coat every piece of pasta in the sauce.
• Transfer the mac and cheese to a greased 9×13-inch baking dish. Evenly sprinkle the remaining cheeses over the top.
• Spoon the prepared chorizo, pepper, and tomato mixture (the queso fundido topping) over the mac and cheese in an even layer.
• Bake in the preheated oven for 15–20 minutes, or until the edges are bubbling and the top is golden and slightly crisp.
• Carefully remove from the oven, garnish with chopped fresh cilantro, and allow the dish to rest for a few minutes before serving so it sets slightly.
• Serve hot and enjoy the rich, creamy mac and cheese topped with spicy, melty queso fundido—great with pickled jalapeños, a squeeze of lime, or a simple green salad.

Notes