Baked macaroni with a sauce of cheddar and pepper jack cheese and Mexican chorizo.
Mexican chorizo has been one of our family’s food staples for as long as I can remember.
This week we tried our hand at a chorizo version of mac and cheese.
Elise Bauer
(As if regular mac and cheese wasn’t good enough, hah!)
Aye aye aye, this turned out great!
Spicy, creamy, cheesy.
Elise Bauer
Assuming you like heat.
It integrates with the sauce better than other styles of Mexican chorizo.
The cornstarch will help prevent the cheese sauce from getting too stringy.
Elise Bauer
Put the milk into a small saucepan and heat until steamy.
Keep warm while you are preparing the recipe, do not let boil.
Once the water is at a full boil, add the macaroni to the pot.
Elise Bauer
While the water is heating and the macaroni cooking, prepare the chorizo cheese sauce.
Remove chorizo from its casing and put into a medium thick-bottomed saucepan on medium high heat.
When the chorizo begins to sizzle, reduce the heat to medium.
Elise Bauer
Cook the chorizo, stirring often, for 2 minutes.
Add the minced red onion and cook the mixture until the onions soften, about 3-4 minutes.
When the macaroni is cooked, but still a bit firm, drain it and set aside.
Elise Bauer
Preheat oven to 375.
Add the flour to the pot with the chorizo and mix well.
Everything will clump up.
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Add the hot milk a tablespoon at a time, stirring constantly.
Mix the grated cheese into the chorizo milk sauce.
Pour the macaroni and cheese into a small casserole dish.
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verify the top is level.
Dust the top with the breadcrumbs, then dot with the butter.
Bake until the breadcrumbs are golden, about 20 to 25 minutes.
Elise Bauer
If you want, serve with chopped avocados, crema fresca, and chopped fresh cilantro.
Elise Bauer
