Chorizo Queso Mac n’ Cheese
Serves 10
Directions
- 1Roast chopped bell peppers and onions in the oven at 400 degrees.
- 2Combine ground beef, pork chorizo, salt, paprika, oregano, cumin, black pepper, enchilada sauce, fire roasted tomatoes, garlic purée, chipotle peppers, adobo sauce, apple cider vinegar, and roasted vegetables in a slow cooker, mixing until combined.
- 3Cook in the slow cooker on high for 2-3 hours or on low for 3-4 hours.
- 4Break up the cooked meat and add pasta that has been cooked for half the recommended time on its packaging.
- 5Pour in blended queso sauce made from cottage cheese, cream cheese, cheddar, cheddar powder, enchilada sauce, and milk.
- 6Add chopped cilantro and mix everything together.
- 7Cover and cook on high to finish the pasta and thicken the sauce.
Ingredients
- 32 oz ground beef (93% lean)
- 8 oz pork chorizo
- 1 tbsp coarse salt
- 1 tbsp ground paprika
- 1 tbsp ground oregano
- 1 tsp ground cumin
- 1.5 tsp ground black pepper
- 120 g red enchilada sauce
- 14 oz fire roasted tomatoes
- 2 tbsp garlic purée
- 1 tbsp chipotle peppers
- 1 tbsp adobo sauce
- 3 tbsp apple cider vinegar
- 2 whole orange bell pepper
- 2 whole red bell pepper
- 1 whole onion
- 672 g pasta (shells)
- 800 g cottage cheese (2%)
- 100 g cream cheese (1/3 fat)
- 150 g extra sharp cheddar cheese
- 30 g cheddar powder
- 240 g red enchilada sauce
- 300 ml milk
- salt (optional)
- pepper (optional)
- cilantro (optional)
Equipment
baking sheetovenslow cookerblender
Tips
- Cook pasta for half the time shown on the box to prepare it for the slow cooker.
- Add 2-3 tablespoons of milk when reheating for a creamier sauce.
- Store in the freezer for several months.
- Reheat in the microwave for approximately 4 minutes.
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