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Chorizo Queso Mac n’ Cheese

Name: Chorizo Queso Mac n’ Cheese
Cook time: 25 min
Total time: 25 min
Ingredients: 907 g ground beef 93/7, raw; 227 g chorizo, pork and beef, cooked; 18 g salt, dry; 6.8 g paprika, dry; 3 g oregano, dried, dry; 2.1 g cumin, dry; 3.4 g black pepper, dry; 120 g enchilada sauce, as sold; 400 g tomato, raw; 17 g garlic, raw; 15 g fresh chili, raw; 6.8 g adobo sauce, dry; 44 g apple, raw; 300 g bell pepper, raw; 300 g bell pepper, raw; 150 g onion, raw; 672 g pasta, dry (uncooked); 800 g cottage cheese, 1% low fat, as sold; 100 g cream cheese, light (low fat), as sold; 150 g cheddar/colby cheese, low fat shredded, as sold; 30 g cheddar/colby cheese, low fat shredded, as sold; 240 g enchilada sauce, as sold; 309 g milk, 1% low fat, as sold; 0.5 g salt, dry

632 kcal48.7 g protein67.4 g carbs18 g fat10 servings

Ingredients (raw weights)

907 g ground beef 93/7, raw
227 g chorizo, pork and beef, cooked
18 g salt, dry
6.8 g paprika, dry
3 g oregano, dried, dry
2.1 g cumin, dry
3.4 g black pepper, dry
120 g enchilada sauce, as sold
400 g tomato, raw
17 g garlic, raw
15 g fresh chili, raw
6.8 g adobo sauce, dry
44 g apple, raw
300 g bell pepper, raw
300 g bell pepper, raw
150 g onion, raw
672 g pasta, dry (uncooked)
800 g cottage cheese, 1% low fat, as sold
100 g cream cheese, light (low fat), as sold
150 g cheddar/colby cheese, low fat shredded, as sold
30 g cheddar/colby cheese, low fat shredded, as sold
240 g enchilada sauce, as sold
309 g milk, 1% low fat, as sold
0.5 g salt, dry

Steps

Blended Queso Sauce:
Cover on high for 15-20 minutes
Allocate to 10 equal sized containers - store in the freezer (they’ll last for several months frozen) - microwave for ~4 minutes to reheat. Add 2-3 tablespoons of milk when reheating for creamier sauce

Recipe by @stealth_health_life · original post. Creator states 600 kcal and 45 g protein per serving.

Macros per serving calculated from USDA FoodData Central using raw weights. Serving ≈ 522 g cooked (estimated – replace with your own weighed number). Log by weight: (your portion g ÷ total cooked batch g) × 10 servings.