Chorizo Queso Mac and Cheese

50 mins
Serves 10
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Directions

  1. 1Roast bell peppers and onions at 400°F for 20-25 minutes.
  2. 2Roast bell peppers and onions at 400°F for 20-25 minutes.
  3. 3Roast bell peppers and onions at 400°F for 20-25 minutes.
  4. 4In a slow cooker, combine ground beef, pork chorizo, spices, red enchilada sauce, fire roasted tomatoes, garlic purée, chipotle peppers, adobo sauce, and apple cider vinegar.
  5. 5In a slow cooker, combine ground beef, pork chorizo, spices, red enchilada sauce, fire roasted tomatoes, garlic purée, chipotle peppers, adobo sauce, and apple cider vinegar.
  6. 6In a slow cooker, combine ground beef, pork chorizo, spices, red enchilada sauce, fire roasted tomatoes, garlic purée, chipotle peppers, adobo sauce, and apple cider vinegar.
  7. 7Add the roasted vegetables and mix until combined.
  8. 8Add the roasted vegetables and mix until combined.
  9. 9Add the roasted vegetables and mix until combined.
  10. 10Cook on high for 2-3 hours or low for 3-4 hours.
  11. 11Cook on high for 2-3 hours or low for 3-4 hours.
  12. 12Cook on high for 2-3 hours or low for 3-4 hours.
  13. 13Break up the meat mixture and add half-cooked pasta shells.
  14. 14Break up the meat mixture and add half-cooked pasta shells.
  15. 15Break up the meat mixture and add half-cooked pasta shells.
  16. 16Pour the blended queso sauce over the pasta and meat.
  17. 17Pour the blended queso sauce over the pasta and meat.
  18. 18Pour the blended queso sauce over the pasta and meat.
  19. 19Add a handful of cilantro and mix.
  20. 20Add a handful of cilantro and mix.
  21. 21Add a handful of cilantro and mix.
  22. 22Cover and cook for 15-20 minutes to finish cooking the pasta and thicken the sauce.
  23. 23Cover and cook for 15-20 minutes to finish cooking the pasta and thicken the sauce.
  24. 24Cover and cook for 15-20 minutes to finish cooking the pasta and thicken the sauce.

Ingredients

  • 2 orange bell peppers
  • 2 orange bell peppers
  • 2 orange bell peppers
  • 2 red bell peppers
  • 2 red bell peppers
  • 2 red bell peppers
  • 1 onion
  • 1 onion
  • 1 onion
  • 32 oz 93% ground beef
  • 32 oz 93% ground beef
  • 32 oz 93% ground beef
  • 8 oz pork chorizo
  • 8 oz pork chorizo
  • 8 oz pork chorizo
  • 1 tablespoon coarse salt
  • 1 tablespoon coarse salt
  • 1 tablespoon coarse salt
  • 1 tablespoon ground paprika
  • 1 tablespoon ground paprika
  • 1 tablespoon ground paprika
  • 1 tablespoon ground oregano
  • 1 tablespoon ground oregano
  • 1 tablespoon ground oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cumin
  • 1.5 teaspoon ground black pepper
  • 1.5 teaspoon ground black pepper
  • 1.5 teaspoon ground black pepper
  • 120 g red enchilada sauce
  • 120 g red enchilada sauce
  • 120 g red enchilada sauce
  • 14 oz fire roasted tomatoes
  • 14 oz fire roasted tomatoes
  • 14 oz fire roasted tomatoes
  • 2 tablespoons garlic purée
  • 2 tablespoons garlic purée
  • 2 tablespoons garlic purée
  • 1 tablespoon chipotle peppers
  • 1 tablespoon chipotle peppers
  • 1 tablespoon chipotle peppers
  • 1 tablespoon adobo sauce
  • 1 tablespoon adobo sauce
  • 1 tablespoon adobo sauce
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons apple cider vinegar
  • 672 g pasta
  • 672 g pasta
  • 672 g pasta
  • 800 g 2% cottage cheese
  • 800 g 2% cottage cheese
  • 800 g 2% cottage cheese
  • 100 g 1/3 fat cream cheese
  • 100 g 1/3 fat cream cheese
  • 100 g 1/3 fat cream cheese
  • 150 g extra sharp cheddar cheese
  • 150 g extra sharp cheddar cheese
  • 150 g extra sharp cheddar cheese
  • 30 g cheddar powder
  • 30 g cheddar powder
  • 30 g cheddar powder
  • 300 ml milk
  • 300 ml milk
  • 300 ml milk
  • 1 handful cilantro
  • 1 handful cilantro
  • 1 handful cilantro

Equipment

ovenslow cookerbaking sheetblender