Chorizo Mac and Cheese
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
4 servings
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Course
Main Course
Chorizo Mac and Cheese
Report
A fun tex-mex twist on the traditional mac and cheese that the whole family will love!
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Ingredients
- 2 cups elbow macaroni
- 1 tablespoon olive oil
- 6 ounces Mexican chorizo casing removed
- 1 small red onion diced
- ½ red bell pepper diced
- 2 jalapeños diced
- 2 tablespoons all-purpose flour
- 1 cup milk warmed
- 1 cup shredded cheddar cheese
- 1 cup shredded jalapeño pepper jack cheese
- 1 cup corn kernels
- 1 cup canned black beans
- 2 teaspoons lime juice
- 2 tablespoons panko
Instructions
- Preheat oven to 375 degrees F. Lightly oil an 8×8 baking dish or coat with nonstick spray.
- In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
- Heat olive oil in a large skillet over medium high heat. Add chorizo and cook until dry and crisp, about 2 minutes, making sure to crumble the chorizo as it cooks. Add red onion, bell pepper and jalapeños and cook until the onions begin to soften, about 3-4 minutes.
- Whisk in flour until well combined. Then gradually whisk in milk and cook, whisking constantly, until incorporated, about 1-2 minutes. Whisk in cheeses until smooth, about 1-2 minutes. Remove from heat. Stir in pasta, corn, black beans and lime juice.
- Spread pasta mixture into the prepared baking dish. Sprinkle Panko evenly over the top. Place into oven and bake for 20-25 minutes, or until golden brown.
- Let cool for 10 minutes before serving.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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