This Tex-Mex twist on traditional macaroni and cheese is hearty and satisfying enough to be a main course—it’s like a loaded nacho plate in casserole form. Spicy Mexican chorizo is browned; tossed with pasta, green chiles or pickled jalapeños, and a creamy cheddar–Monterey Jack sauce; then baked with crushed tortilla chips on top for crunch. Pass around some hot sauce for an extra kick.
What to buy: Mexican chorizo (not to be confused with its Spanish counterpart) is a fresh pork sausage that must be cooked prior to eating. It can be mild or spicy, and is found at gourmet markets or online. If you can’t find Mexican chorizo, you can sub in any fresh, spicy sausage.
This recipe was featured as part of our 3 Surprising Twists on Standard Macaroni and Cheese.