She Strengthens

Spicy Tex-Mex Mac and Cheese: A Hearty Twist on a Classic

Imagine a loaded nacho plate in casserole form – that’s what this Spicy Tex-Mex Mac and Cheese is all about! With its bold flavors and satisfying crunch, it’s a main course that’s sure to please.

The Perfect Blend of Flavors

At the heart of this dish is spicy Mexican chorizo, which adds a depth of flavor and heat. Paired with pasta, green chiles or pickled jalapeños, and a creamy cheddar-Monterey Jack sauce, this mac and cheese is anything but ordinary. And let’s not forget the crunchy tortilla chip topping – the perfect finishing touch!

Mexican Chorizo: The Star of the Show

Mexican chorizo is a fresh pork sausage that must be cooked prior to eating. It can range from mild to spicy, depending on your taste preferences. If you can’t find Mexican chorizo, feel free to substitute it with any fresh, spicy sausage.

Get Ready to Cook!

Here’s what you’ll need:

• 5 ounces corn tortilla chips
• 1 pound small or medium pasta shells
• 5 tablespoons unsalted butter
• 12 ounces fresh Mexican chorizo, casings removed
• 1/2 medium yellow onion, small dice
• 1/3 cup all-purpose flour
• 1 tablespoon plus 1 teaspoon kosher salt, plus more as needed
• 2 teaspoons Dijon mustard
• 1/4 teaspoon cayenne pepper
• 5 cups whole milk
• 8 ounces shredded sharp cheddar cheese (about 2 cups)
• 8 ounces shredded Monterey Jack cheese (about 2 cups)
• 2 (4-ounce) cans chopped pickled jalapeños or green chiles, drained (about 1 cup)

Let’s Get Cooking!

1. Preheat your oven to 400°F and arrange a rack in the middle.
2. Bring a large pot of heavily salted water to a boil. Cook the pasta according to the package directions until just al dente. Drain and rinse with cold water.
3. In a food processor, process the tortilla chips into fine crumbs. Set aside.
4. In a large pot, cook the chorizo over medium-high heat, breaking it up with a wooden spoon, until cooked through. Remove with a slotted spoon and set aside.
5. Reduce the heat to medium and add the remaining butter. Once melted, add the onion and cook until softened. Then, add the flour, salt, mustard, and cayenne, cooking until the flour has darkened slightly in color.
6. While whisking constantly, slowly add the milk to the flour mixture until smooth. Cook until the mixture comes to a simmer and thickens slightly.
7. Add the cheeses and stir until completely melted and smooth. Stir in the reserved pasta, chorizo, and jalapeños or green chiles. Cook until the pasta is heated through and steaming.
8. Transfer the mixture to a 13-by-9-inch baking dish and spread into an even layer. Sprinkle with the crushed tortilla chips and bake until bubbling around the edges.
9. Remove from the oven and let cool for 5 minutes before serving. Pass around some hot sauce for an extra kick!