MAC AND QUESO FUNDIDO
This recipe, adapted from "Chicano Eats: Recipes From My Mexican-American Kitchen" (Harper Design, 2020) by Esteban Castillo, is less dip than it is pasta - a smoky, spicy version of the best boxed macaroni and cheese you've ever had. Make a very simple roux, to which you add smoked paprika and three types of grated cheese (mozzarella, Mexican cheese blend and Parmesan). Stir in the noodles until they are glossy and coated. You could stop there or take it over the top by finishing the dish with crumbled, cooked chorizo and sautéed mushrooms.
Provided by Margaux Laskey
Categories dinner, meat, noodles, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Bring a large pot of well-salted water to a boil over high heat for the pasta.
- As the water comes to a boil, heat the vegetable oil in a large skillet over medium. Add the mushrooms and cook until crispy and golden brown all over, about 5 minutes on each side. Season with a pinch of salt and pepper, and transfer to a plate. Wipe out the skillet.
- Line another plate with paper towels. Add the chorizo to the skillet and cook, crumbling the meat with a spatula, until the fat has rendered and the chorizo is crispy, 10 to 12 minutes. Remove and set aside on the paper towels to drain.
- Drop the pasta into the boiling water and cook according to the package directions. Drain and return the pasta back to the pot.
- Meanwhile, in the skillet, melt the butter over medium heat. Stir in the garlic and cook for 2 minutes. Whisk in the flour, then slowly whisk in the stock. Once the stock is incorporated, whisk in the milk and cream until smooth. Whisk in onion powder and smoked paprika, then cook until the mixture begins to thicken, about 3 minutes. Remove from the heat and stir in the mozzarella, Mexican cheese blend and Parmesan until completely melted. Adjust the salt to taste.
- Add the cheese sauce to the pasta and stir to evenly coat the pasta in the sauce. Leave in the pot or transfer to a serving dish and top with the mushrooms and chorizo, if using. Garnish with scallions and serve immediately.
QUESO MACARONI AND CHEESE
Oh yes we did! This creamy, zippy spin on macaroni and cheese is a queso lover's dream come true. Top with your favorite fresh toppings for a simple casserole that no one can resist.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 10
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package.
- Meanwhile, in 5-quart Dutch oven, heat oil over medium-high heat. Add bell pepper, cumin and salt; cook 2 to 3 minutes, stirring occasionally, until peppers are just starting to soften. Transfer to small bowl; stir in green chiles, and reserve.
- Return Dutch oven to medium heat; melt butter in Dutch oven. With whisk, stir in flour until smooth. Cook and stir 1 to 2 minutes or until mixture is smooth and bubbly.
- Gradually stir in milk. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in Velveeta™ cheese, and cook until melted, stirring occasionally. Stir in pasta and reserved vegetables. Remove from heat. Pour mixture into baking dish; top with Cheddar cheese.
- Bake 20 to 25 minutes or until edges are bubbly and cheese is melted. Top with remaining ingredients.
Nutrition Facts : Calories 500, Carbohydrate 53 g, Cholesterol 65 mg, Fat 2, Fiber 3 g, Protein 21 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 1120 mg, Sugar 11 g, TransFat 1/2 g
EASY SAUSAGE QUESO
This queso is quick to make, tastes great, and requires only 6 ingredients. To make prep even faster, feel free to use precooked pork sausage patties. Serve over nachos or use to dip tortilla chips in.
Provided by thedailygourmet
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 4
Number Of Ingredients 6
Steps:
- Pour cream into a saucepan and heat over medium heat. Add shredded Oaxaca cheese and stir until melted, about 5 minutes. Season with chiles, cumin, and garlic salt. Stir to combine.
- Mix sausage into cheese sauce and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 329.7 calories, Carbohydrate 2.9 g, Cholesterol 108.1 mg, Fat 28.1 g, Fiber 0.1 g, Protein 16.6 g, SaturatedFat 16.9 g, Sodium 694.5 mg, Sugar 0.4 g
INSTANT POT® SAUSAGE QUESO
Got a craving for queso but don't want to wait on a slow cooker? Instant Pot® to the rescue! Feel free to use the ground meat of your choice (hamburger, turkey, or chicken) and don't forget the chips!
Provided by Soup Loving Nicole
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Crumble sausage in a large skillet and cook over medium-high heat until no longer pink, about 5 minutes. Drain excess grease.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, and jalapeno; cook for 3 minutes. Add chili powder and cumin and cook for 2 minutes more. Stir in sausage, beer, and tomatoes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remain pressure manually. Remove the lid. Add Cheddar and Monterey Jack cheeses; whisk vigorously until melted. Serve immediately.
Nutrition Facts : Calories 412.9 calories, Carbohydrate 3.8 g, Cholesterol 107.3 mg, Fat 31.1 g, Fiber 0.7 g, Protein 28.4 g, SaturatedFat 16.1 g, Sodium 893.6 mg, Sugar 0.8 g
HALF-TIME SAUSAGE MAC AND CHEESE
This recipe is delicious! Unfortunately, it is loaded with calories, but it is great for when you want to have that occasional splurge for comfort food. I got this recipe from People magazine, I believe, of all places. I didn't even know they published recipes but it was in an edition I happen to be browsing through right before the Super Bowl this year. I made it for a party and it was gone in no time. This cheese sauce would be awesome on it's own I think as well. You can definitely make this without the sausage and it would be great as well but it makes a wonderful one-dish meal if included.
Provided by CookingONTheSide
Categories One Dish Meal
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- To prep before, make light roux; melt the 4 ounces butter in heavy bottomed pan, slowly add the flour and stir until combined and smooth.
- Cook over medium heat until just golden brown; set aside.
- Grill sausages or bake in oven and set aside.
- Preheat oven to 350 degrees.
- In large pot, boil water and cook macaroni al dente.
- While pasta cooks, heat oil in a large skillet and add onions.
- Saute onions over low heat, stirring frequently.
- Add the roux to the onions and add the milk gradually, whisking to work out any lumps.
- Bring sauce to a full boil, then reduce heat and add cheese one slice at a time.
- Simmer until smooth and thickened.
- Adjust seasoning to taste with salt, pepper and nutmeg.
- Strain through a fine-mesh colander, if desired.
- Add heavy cream and simmer to a good flavor and consistency.
- Rub an ovenproof casserole dish with the garlic, then add the macaroni, sliced sausage and sauce; mix well.
- In a small bowl, mix melted butter and bread crumbs and sprinkle mixture on top.
- Cover with foil and bake for 35 minutes.
- Then take foil off, add grated cheese and cook uncovered for an additional 5 minutes. Let rest before serving.
CREAMY MACARONI AND CHEESE SAUSAGE CASSEROLE
Really you can add in anything you want to this, but I prefer sausage meat, frozen peas are also good to add in. Make certain to put a cookie sheet under the baking dish in case of spills, the casserole dish will be very full, or you can bake it in a larger casserole dish. This is delicious even made without the sausage meat added in, but for a main meal I suggest to add in the cooked sausage. You will love this!
Provided by Kittencalrecipezazz
Categories Cheese
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 12
Steps:
- Remove the sausage meat from the casings and brown in a skillet; set aside.
- Cook the pasta in boiling salted water (do not cook completely, cook only until VERY firm-tender, as the pasta will cook further in the oven) drain, but DO NOT rinse.
- Place the drained macaroni back in the pot and add in the cooked sausage meat, mix to combine with a wooden spoon; set aside while preparing the cheese sauce.
- In a heavy bottom saucepan, melt the butter or margarine.
- Add in flour, black pepper and garlic powder; whisk for 5 minutes or until thick.
- Slowly add in the milk and whipping cream; whisk continuously for about 6-8 minutes until bubbly and thickened.
- Turn off the heat and add in grated cheddar cheese, Cheese Whiz and Parmeasn cheese; stir with a wooden spoon until all the cheeses have melted and the mixture is smooth (this should take about 3 minutes).
- Pour the cheese sauce over the pasta/sausage meat mixture; stir well with a wooden spoon.
- At this point season with salt if desired.
- Transfer the mixture into a buttered 13 x 9-inch baking dish or a larger casserole dish.
- Sprinkle with 1 cup grated cheddar cheese, then sprinkle with 1 cup Parmesan cheese.
- Set oven to 350 degree.
- If you are baking it in a 13x9-inch baking dish it will be very full, so place the casserole onto a cookie sheet to catch any spills.
- Bake uncovered for about 30-35 minutes, or until hot and bubbly.
- Let sit for 15 minutes or longer before serving.
- Delicious!
Nutrition Facts : Calories 1249.1, Fat 90.2, SaturatedFat 51.5, Cholesterol 274.2, Sodium 2149.5, Carbohydrate 57.1, Fiber 2.1, Sugar 4.3, Protein 52
COUNTRY SAUSAGE MAC CASSEROLE
This is a hearty mac and cheese dish.The added sausage and vegetables make it a winner!Quick and Easy to make. Yet most enjoyable. The entire family will enjoy the change from ordinary mac and cheese!My husband worked for Bob Evans Restaurants, this is one of the recipes from them, slightly adjusted.
Provided by BB502
Categories < 60 Mins
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- In medium skillet, crumble and cook the sausage; drain on paper towels.
- In medium saucepan, combine milk, cheese and mustard; cook and stir over low heat until the cheese melts and the mixture is smooth.
- Stir in sausage, tomatoes,mushrooms, onions and cayenne pepper; remove from heat.
- Cook elbow macaroni and drain.
- In large bowl, combine macaroni and the cheese mixture;gently toss until well coated.
- Spoon into greased 2-quart casserole dish.
- Cover and bake 15-18 minutes.
- Remove from oven, sprinkle with Parmesan cheese; return to oven, uncovered, for 5 minutes more.
- Let stand 10 minutes before serving.
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