Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Become a Member

Get access to more than 30 brands, premium video, exclusive content, events, mapping, and more.

Already have an account? Sign In

Brands

Cooking

Recipe: Mexican Chili Mac 'n' Queso

A bit of frozen chorizo extends your backcountry options.

Get full access to Outside Learn, our online education hub featuring in-depth fitness, nutrition, and adventure courses and more than 2,000 instructional videos when you sign up for Outside+ Sign up for Outside+ today.

[first night feast]

Mexican Chili Mac ‘n’ Queso

Serves 6

1 lb. penne or elbow macaroni

1 small can chopped green chilies

2-3 cloves garlic, finely chopped

4-5 green scallions, chopped

1 package spicy (not sweet) chorizo, either ground or in the casings. If in casings, remove casings and finely dice.

1 cup grated parmesan

1 cup grated cheddar

Cook pasta until al dente and drain well. Sauté garlic, chorizo, chilies, and scallions in a little olive oil until softened. Combine chorizo mixture with pasta, top with both cheeses and mix well.



*Backpackers’ Tips: At home, prep the chorizo mixture and combine it in a zip-top bag, then freeze. It will stay cold in your pack for a day or two). Cheese will stay freshest if left in chunks, then grated or finely diced in camp.