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Mac and Cheese Delicioso

2011 February 14
by Katy

A Mexican twist on mac and cheeseWe made a delicious twist on mac and cheese for dinner the other day, and thought we’d share.  I love to cook, so we’ll keep posting things we try and like, and we hope you’ll share your good ideas with us, too.  A warning, though –  I’m a “little of this and a little of that” type of cook.  Recipes just seem so restraining! …drives my mom and sister crazy.  For the sake of coherence, I’ll try to estimate some measurements for the blog.  Please post any amendments you make in the comments to help everyone out!

Serves 2


  • Elbow pasta
  • 3 links of chorizo  (Mexican sausage)*
  • 1/4 c. pepper jack cheese
  • 1/4 c. melting quesadilla cheese*
  • 2 – 3 c. uncooked spinach
  • Mushrooms to taste.  We used about 1/2 cup.


1) Put some water on to boil.  Once boiling, add in pasta to cook.

2) We cut the sausage into pieces about 1 in. long.  Put each 1 in. piece in a frying pan on medium high.

3) Wash the mushrooms, cut them in half, and add them to the pan.

4) Cook until the sausage is brown, flip, and brown the other side.

5) Turn it down to medium heat and let both the sausage and mushrooms cook through and brown all over. An important thing to note is that some chorizo comes in casing you can cook, and some of it comes in a plastic casing you need to take off before cooking.  If you can’t tell which of these categories yours falls into, just take off the casing :)

6) When they’re done, dump the chorizo and mushrooms into a colander and let the grease drain in the sink until you’re ready to use them.  (I rinse almost all brown meat to get rid of excess fat, but resist the temptation with chorizo because it’s so flavorful.)

7) Put your spinach in the frying pan on medium heat with just a tsp. or two of butter, olive oil, vegetable oil… whatever you’ve got. (A little fat left over from the chorizo will work, too.)  Tossing it for a minute, allowing it to wilt, but not cook too thoroughly. (I prefer wilted spinach, and Chris likes it cooked more.  Your choice.)

8) Drain your noodles and throw everything EXCEPT the spinach into the noodle pot. Stir thoroughly until the cheese covers the noodles.  Toss in the spinach at the last minute to keep the wilted texture. Enjoy!

Let us know if you try it, have any amendments to the recipe or have any recipe recommendations for us in the comments!

* We usually find that Food Lion is the best place to get Mexican ingredients.  They usually have the best Mexican food selection and the best prices.  If you look around, there will be a special cooler section of Mexican food.  This is where the chorizo and Mexican cheeses are.  It’s not always right next to the other cheese – tricky. The cheese you need is usually among a lot of “queso fresco” and “mozzarella” which is, incidentally, entirely different tasting than the “mozzarella” in the regular cheese section.  Make sure you get one that specifically says it’s for melting so that it’ll melt and stick to the noodles!

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5 Responses
  1. February 15, 2011

    Sounds yummy! I’m the same way when I cook. Keep posting new recipe ideas! :-)

  2. Chris permalink*
    February 15, 2011

    Hi Kristy! I’m glad you liked the recipe. I have to say that I enjoyed it as well, though Katy did the cooking and I just did the eating!

    We are planning to expand our recipe section because Katy is quite the cook and we have some great recipes to share. In fact, I’ll be posting a recap of our Valentine’s Day dinner (which I actually prepared, believe it or not!) later today, so if you haven’t subscribed already, I would encourage you to do so to make sure you don’t miss out!

  3. February 17, 2011

    This looks so good!! My husband absolutely hates mushrooms which means more for me. Oh, I can’t wait to try it.

  4. February 17, 2011

    Thanks Jamie! Let us know how it turns out for you!

  5. February 17, 2011

    Jamie – That’s one of my favorite parts about cooking mushrooms with Chris! He doesn’t hate them, but there’s definitely no complaints if I hog them… which I am known to do :)

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