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Guacamole Salsa Mac & Cheese

Say goodbye to Mac-n-Cheese as you know it. Using HERDEZ® Guacamole Salsa, this cheesey goodness is your mouth's new best friend.

10 minutes
25 minutes
35 minutes


  • 1 pound dried elbow pasta
  • 2 tablespoons of butter
  • ½ tablespoons of flour
  • 2 cups of milk
  • 2 cups freshly grated sharp cheddar cheese
  • ½ cup of HERDEZ® Guacamole Salsa
  • ¾ pound of chorizo, cooked and crumbled
  • Jalapenos, sliced
  • Garnish: Queso fresco


  1. Preheat oven to 350 degrees.
  2. Bring a pot of water to a boil and add pasta.
  3. Cook elbow pasta 8-10 minutes or until al dente. Drain and set aside.
  4. Melt butter in a saucepan over medium heat. Stir in flour and cook for 30 seconds, stir constantly with a whisk. (Be careful not to burn the flour mixture.)
  5. Stir in milk and continue stirring for 3 minutes until mixture boils and becomes thick.
  6. Once mixture has thickened, slowly add shredded cheese; gently stir until cheese has melted. Sauce should be creamy and smooth.
  7. To the cheese mixture, add cooked crumbled chorizo and ½ cup of HERDEZ® Guacamole Salsa.
  8. Carefully add the cooked pasta into the cheese sauce and stir to evenly combine.
  9. Transfer to an oven-safe casserole dish or a cast-iron skillet and bake for 10-15 minutes.
  10. Remove from oven and garnish with sliced jalapenos and queso fresco.