Chorizo Mac and Cheese with Poblanos
User Reviews
5.0
9 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
8 servings
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Calories
626 kcal
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Course
Main Course
Chorizo Mac and Cheese with Poblanos
Report
This kicked up Chorizo Mac and Cheese with Poblanos is the mac and cheese you never knew you needed in your life. It's the perfect balance of cheesy carbs with a hint of spice and smokiness, making it an excellent side dish or main course!
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Ingredients
Herbed Bread Crumbs:
- 1 cup panko Japanese bread crumbs
- 2 tablespoons unsalted butter melted
- ¼ cup (1 ounce / 30 grams) shredded Gruyère cheese
- 2 tablespoons finely chopped fresh herbs such as parsley, chives, or a combination
- Kosher salt and freshly ground black pepper
Chorizo:
- 8 ounces (225 grams) smoked chorizo cut into ½-inch dice
Cheese Sauce:
- 1 (12-ounce) can evaporated milk
- ¼ cup milk
- ¼ cup heavy cream
- 2 cups (8 ounces / 225 grams) shredded sharp Cheddar cheese
- 1 cup (4 ounces / 115 grams) shredded Gruyère cheese
- 1 cup (4 ounces / 115 grams) crumbled goat cheese
- 2 teaspoons Sriracha
- 1 teaspoon dry mustard
- Kosher salt and freshly ground black pepper
Mac and Cheese:
- 1 pound short pasta such as radiatore, ziti, or cavatappi
- 2 poblano (fresh ancho) chiles, roasted, peeled, seeded, and cut into ½-inch dice
- 2 egg yolks
- 2 teaspoons finely chopped fresh chives for garnish (optional)
Instructions
- To make the herbed crumbs: Combine the panko and melted butter in a small bowl until the panko is evenly coated with the butter. Stir in the Gruyère and herbs. Set aside until ready to use.
- To cook the chorizo: Heat a large skillet over medium heat. Add the chorizo and cook, stirring occasionally, until browned and crispy, about 5 to 7 minutes. Using a slotted spoon, transfer the chorizo to paper towels to drain. Set aside until ready to use.
- To make the cheese sauce: Bring the evaporated milk, fresh milk, and cream just to boil in a large saucepan over medium heat, taking care that the mixture does not boil over. Reduce to low heat and gradually whisk in the cheddar, Gruyère, and goat cheese. Mix until the cheeses are melted and the sauce is smooth (this may take a few minutes of constant whisking). Whisk in the sriracha and mustard and season to taste with salt and pepper. Set the cheese sauce aside and keep it warm.
- To make the mac and cheese: Place a rack in the center of the oven and preheat oven to 400°F. Grease a large 3-quart baking dish or large cast iron skillet.
- Cook the pasta in a large pot of boiling salted water until a couple minutes shy of al dente (it will bake and soften further in the oven). Drain well. Return the pasta to the cooking pot and stir in the cheese sauce, chorizo and poblanos. Then stir in the egg yolks, mixing well.
- Spread the mixture in the oiled dish and sprinkle the herbed crumbs on top. Bake until the crumbs are golden brown, about 20 to 25 minutes. Sprinkle with chopped chives, if using, and serve hot.
Notes
- Evaporated milk has a richer flavor than fresh milk, so it's a good addition here. If you don’t happen to have canned milk, use 1 ½ cups fresh regular milk and ½ cup heavy cream.
- Roast the poblanos in the oven or over a flame until they are soft and the skin is charred in spots. Let them cool slightly before peeling the skin (it should easily tear off—if it doesn't, you haven't roasted them long enough) and then seeding and chopping for the recipe.
- I prefer reheating leftover chorizo mac and cheese in a small casserole dish in my toaster oven in order to retain the crunchy topping.
- You can assemble this dish a day in advance without adding the topping, and cover and refrigerate it. Before you're ready to bake it, add the panko topping. It may require a few minutes extra to bake from a cold state.
- Adapted from Share
Nutrition Information
Show Details
Calories
626kcal
(31%)
Carbohydrates
52g
(17%)
Protein
30g
(60%)
Fat
33g
(51%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Cholesterol
153mg
(51%)
Sodium
558mg
(23%)
Potassium
256mg
(7%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 626 kcal
% Daily Value*
| Calories | 626kcal | 31% |
| Carbohydrates | 52g | 17% |
| Protein | 30g | 60% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 153mg | 51% |
| Sodium | 558mg | 23% |
| Potassium | 256mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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