Macaroni and Cheese is a favorite side (though I probably eat enough for it to be considered a main) dish of mine during the holiday season. I have a couple of mac and cheese recipes already on the blog, but thought this Chorizo Mac and Cheese would be a nice ending to Thanksgiving week.
This was actually my first time cooking with Mexican chorizo. I loved the spice it brought to the Macaroni and Cheese without overwhelming the dish. I used Spanish/Portuguese Chorizo for Caldo Verde a couple of months ago, but Mexican chorizo is a bit different. Mexican chorizo is a fresh sausage made from ground meat (pork) seasoned with red chile powder and other spices. Spanish and Portuguese chorizos are cured or smoked and seasoned with smoked paprika. I was able to find Mexican chorizo at the grocery store, but you can also make your own at home. I have not tried any yet, but there are a few recipes floating around, including this one at Honest Cooking.
Chorizo Mac and Cheese
Adapted from Sew You Think You Can Cook, from Simply Recipes
Chorizo Mac and Cheese
Ingredients
- 1 pound Macaroni or a favorite shape that holds cheese well
- 8 ounces shredded Cheddar cheese
- 8 ounces shredded Monterey Jack or Pepper Jack cheese
- 2 teaspoons cornstarch
- 1 pound Mexican chorizo
- 1 red onion diced
- 2 heaping tablespoons all purpose flour
- 2 cups warm milk
- 1/4 cup bread crumbs
- Olive oil for drizzling
Instructions
- Preheat oven to 375 degrees F and grease a 9x13 baking dish.
- In a large pot, bring water seasoned with salt to a boil. Add pasta and cook until nearly al dente, just beginning to become tender. Drain.
- In a medium bowl, toss shredded cheeses with the cornstarch.
- Place a large saucepan over medium high heat. Remove chorizo from casing and crumble into the pan. Continue to break apart the chorizo as it cooks. Once browned, stir in the onion and reduce heat to medium. Cook, stirring often, until softened and translucent. Stir in the flour. While stirring, slowly pour in the milk. Mix in the cheese until smooth. Toss in the drained pasta and transfer to the greased baking dish. Evenly top with breadcrumbs and drizzle with olive oil.
- Bake in preheated oven until the cheese sauce is bubbly, about 25 minutes.
- Serve hot.
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