Chorizo Mac and Cheese
Total Time
45 minutes
Prep Time
10 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(4)
Ingredients
4 servings
- 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
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Preparation
Step 1
Preheat oven to 375 degrees F. Lightly oil an 8×8 baking dish or coat with nonstick spray.
Step 2
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Step 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.
Step 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.
Step 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.
Step 6
Let cool for 10 minutes before serving.
Step 7
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Chef's notes
This dish is spicy, meaty, and chock full of veggies. It's not too cheesy, making it light enough to have more than one serving at a time.
