Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings: 6


  • 1 cup russet potatoes, peeled, cubed and boiled
  • 4 cloves garlic, peeled
  • 3/4 cup raw cashews
  • 1 1/4 cup unsweetened plain almond milk
  • 1 can diced green chiles
  • 1/2 cup pickled jalapenos
  • 1 T pickled jalapeno brine
  • 1 tsp. ground cumin
  • 2 tsp. Himalayan sea salt
  • 1 lb. pasta shells
  • 1 package Abbot's Butcher "Chorizo"
  • 2 T extra virgin olive oil
  • fresh cilantro
  • fresh radish


  • For the sauce, peel, cube, and boil your potatoes until fork tender. Once they’re cooked through add them with all the other sauce ingredients to a high powered blender, and blend until completely smooth.
  • Transfer to sauce pan over low heat, and stir frequently until ready to use (adding more almond milk if becoming too thick).
  • Once your sauce is ready, cook your pasta according to the package instructions & drain.
  • While your pasta is cooking, add your oil to a skillet over medium high heat, and add your chorizo. Cook it until browned & slightly crispy.
  • Mix your pasta & sauce together, and place in a baking dish or mini cast iron pans, and broil for a few minutes to get the cheese sauce nice and browned on top.
  • Top the Mac & cheese with your chorizo, and some cilantro & radish for garnish.