A recipe for Chorizo Mac and Cheese! Fresh chorizo sausage and diced red onion are tossed with pasta and a creamy cheese sauce, then baked until golden.
Course Main
Cuisine N/A
Keyword blue cheese, chorizo, mac and cheese, macaroni and cheese, noodle, pasta, pork
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
0 minutesminutes
Total Time 1 hourhour
Servings 1(9x13 inch) Casserole
Ingredients
1pounddried macaronior a favorite shape that holds cheese well
1poundfresh Mexican chorizo
1smallred oniondiced
3tablespoonsall purpose flour
2cupswarm milk
3/4teaspoonsalt
1/2teaspoonpaprika
1/4teaspoonfreshly ground black pepper
8ouncesshredded Cheddar cheese
8ouncesshredded Monterey Jack or Pepper Jack cheese
1/4cupbread crumbs
Olive oil for drizzling
Fresh parsleyfor topping, optional
Instructions
Preheat oven to 375˚F and grease a 9x13 baking dish.
Bring a large pot of salted water to a boil. Add the macaroni and cook until nearly al dente, just beginning to become tender. Drain. Be careful not to overcook since the pasta will continue to soften while baking.
Place a large saucepan over medium high heat. Remove the chorizo from its 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, followed by the salt, paprika, and black pepper. Once the mixture begins to thicken, remove from heat.
Once the milk has stopped bubbling, slowly add the cheese by the handful, mixing until smooth. Toss in the drained pasta and transfer to the greased baking dish.
Evenly top the pasta with breadcrumbs and drizzle with olive oil. Bake in preheated oven until the cheese sauce is bubbly, about 25 minutes.
Serve warm from the oven. If desired, top with freshly chopped parsley.