Dinners/ Pasta

Four Cheese Chimichurri Mac & Cheese

Four Cheese Chimichurri Mac & Cheese | The Foodwright

Hi friends! I don’t have much to say today other than hello, I love you, I think you’ll really like this mac and cheese, and you’re the best.

Okay maybe a few more words than that.

Four Cheese Chimichurri Mac & Cheese | The Foodwright

At work the other day, a local taco place catered lunch. One of the sides was this mac and cheese that was absolutely & completely the best macaroni and cheese I had ever tasted in my life.

I started freaking out to Brig that I had just tasted the best macaroni and cheese of life and it was literally all that occupied my thoughts. I was determined to recreate it.

I knew there was something different about it, so I searched and searched online until I found their menu and boom. Just as I suspected, there was chimichurri thrown into the mix.

And so, I present to you: 4 Cheese Chimichurri Mac & Cheese. The Best Macaroni and Cheese of Life.

Four Cheese Chimichurri Mac & Cheese | The Foodwright

Just in case you’ve never heard of chimichurri before, it’s a magical herby green sauce. This recipe will leave you with a little extra and I highly recommend pairing it with beef, chicken, or shrimp! Oooh or salmon! YUM.

Traditionally, chimichurri has quite a bit of olive oil thrown in the mix but because I was stirring it into so much cream and butter, I decided to leave it out. (In case you wanted to know.)

This dish is just the perfect blend of traditional comfort food & something a little snazzy, and I think you’ll like it a lot. There’s a ridiculous amount of cheese (as can be deduced by the title) and I wouldn’t have it any other way. It’s herby, slightly spicy, and delightfully indulgent. Skinny mac does not belong here today, my friends. No sirree.

Four Cheese Chimichurri Mac & Cheese | The Foodwright


16 oz dry elbow pasta

4 oz pepper jack cheese, shredded

8 oz white cheddar cheese, shredded

8 oz monterey jack cheese, shredded

4 oz mozzarella cheese, shredded

4 T unsalted butter

1/4 c flour

2 c heavy cream

1 c 1% milk

crushed tortillas chips, for topping

for the chimichurri: 

1 bunch parsley leaves

1 bunch cilantro leaves

2 t minced garlic

2 T fresh lime juice (about 1 or 2 limes)

2 T red wine vinegar

1/2 t dried oregano leaves

1/2 t cumin

1/4 t course sea salt

1/4 t red pepper flakes

1/4 t ground black pepper

1/2 yellow onion, chopped into large chunks


Preheat oven to 350.

Cook pasta according to package directions and set aside.

Combine all chimichurri ingredients in a food processor and pulse until a pesto-like consistency. Set aside.

In a large saucepan on medium heat, melt the butter. Whisk in the flour and let bubble for 1 minute. Whisk in the heavy cream and milk and continue whisking until it starts to thicken. Carefully add in all of the cheese and stir until melted. Take about 1/2 c of the chimichurri (or more, to taste) and stir into the sauce. Fold the macaroni noodles into the sauce.

In a lightly greased 9 x 9 pan, pour in the macaroni & cheese and top with crushed tortilla chips. Bake for 25-30 minutes, until the tortilla chips are golden & the cheese is bubbly!

Four Cheese Chimichurri Mac & Cheese | The Foodwright

xo, Lucia

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