Servings
Font
Back
Chorizo Mac and Cheese
5 from 12 votes

Chorizo Mac and Cheese

Chorizo Mac and Cheese brings a spicy twist to classic comfort food. Elbow macaroni is combined with crispy Mexican chorizo, sautéed red onions, bell pepper, jalapeños, and a creamy cheese sauce made from cheddar and jalapeño pepper jack. Corn and black beans add texture and a touch of sweetness. This baked casserole has a golden panko crust and a rich, flavorful interior featuring smoky, spicy, and cheesy notes.

Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course

Ingredients

  • 2 cups elbow macaroni
  • 1 tablespoon olive oil
  • 6 ounces Mexican chorizo casing removed
  • 1 red onion diced, small
  • ½ red bell pepper diced
  • 2 jalapeños diced
  • 2 tablespoons all-purpose flour
  • 1 cup milk warmed
  • 1 cup cheddar cheese shredded
  • 1 cup pepper jack cheese shredded, jalapeño flavored
  • 1 cup corn kernels
  • 1 cup black beans canned
  • 2 teaspoons lime juice
  • 2 tablespoons panko

Instructions

    Cup of Yum
  1. Preheat oven to 375 degrees F. Lightly oil an 8×8 baking dish or coat with nonstick spray.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. 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.
  4. 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.
  5. 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.
  6. Let cool for 10 minutes before serving.