Spicy, creamy, and satisfying, this mac and cheese combines fantastic Mexican flavors into one crowd-pleasing dish. 

Preparation

Cook pasta al dente per package instructions.

In a large sauce pot, brown the chorizo. Drain off all but 2 tablespoons of excess fat, then add the onion and jalapeño. Sauté until onion is translucent, then add the flour and stir to incorporate.

Add the milk ½ cup at a time, being sure to fully incorporate before adding more. Once all of the milk is incorporated and the mixture is smooth, add the enchilada sauce. Bring to a simmer and add the cheese. Remove from heat and stir until all of the cheese is melted and the sauce is smooth.

Add the cooked pasta and toss together until evenly coated. Transfer to a serving dish. Top with tortilla strips, chopped cilantro, and queso fresco.