Chorizo & Pepper Jack Mac & Cheese Recipe - Laura Vitale - Laura in the Kitchen Episode 745

Ingredients

• 2 cups Whole Milk (prefer whole milk for richness)
• 2 cups Pepper Jack Cheese (shredded; can substitute with cheddar or mozzarella)
• 8 oz Spanish Chorizo (sliced into half‑moon pieces)
• 4 Tbsp Unsalted Butter (divided: 2 Tbsp for roux, 2 Tbsp for topping)
• 2 Tbsp All-Purpose Flour (for roux)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Paprika
• 1 pinch Ground Nutmeg (adds depth; use sparingly)
• 1/2 tsp Salt
• 1/4 tsp Black Pepper (freshly ground)
• 12 oz Corkscrew Pasta (Rotini) (any ridged pasta works)
• 1/2 cup Breadcrumbs (can use panko for extra crunch)
• 1/2 cup Extra Pepper Jack Cheese (for topping)
• 2 Tbsp Butter (for dotting) (cut into small pieces)

Instructions

1. Preheat Oven

   Set the oven to 400°F (200°C) and let it preheat while you prepare the sauce and pasta.

   Time: PT10M

   Temperature: 400°F

2. Make the Roux

   Melt 2 Tbsp butter in a saucepan over medium heat. Sprinkle in 2 Tbsp flour and stir continuously for about 1½ minutes until the mixture turns a light golden color and the raw flour taste disappears.

   Time: PT2M

3. Create the Cream Sauce

   Gradually whisk in 2 cups whole milk, then add 1 tsp garlic powder, 1 tsp onion powder, 1 tsp paprika, a pinch of ground nutmeg, ½ tsp salt, and ¼ tsp black pepper. Cook on medium‑low, stirring, until the sauce thickens enough to coat the back of a spoon (about 5 minutes).

   Time: PT5M

4. Add Cheese

   Stir in 2 cups shredded pepper jack cheese until fully melted and the sauce is smooth.

   Time: PT2M

5. Cook the Pasta

   Bring a large pot of salted water to a rolling boil. Add 12 oz rotini and cook 8‑10 minutes until al dente. Drain and set aside.

   Time: PT10M

6. Crisp the Chorizo

   Heat a skillet over high heat. Add the sliced Spanish chorizo and cook, stirring occasionally, for about 5 minutes until the pieces are crispy and most of the fat has rendered. Transfer to a paper‑towel‑lined plate to drain.

   Time: PT5M

7. Combine Pasta, Sauce, and Chorizo

   In a buttered 9‑inch baking dish, gently fold together the cooked pasta, cheese sauce, and crispy chorizo until evenly coated.

   Time: PT2M

8. Add Toppings

   Sprinkle ½ cup breadcrumbs, ½ cup extra shredded pepper jack, and dot the surface with the remaining 2 Tbsp butter cut into small pieces.

   Time: PT2M

9. Bake

   Place the dish in the preheated oven and bake for 15‑20 minutes, or until the top is golden brown and the sauce is bubbling.

   Time: PT20M

   Temperature: 400°F

10. Rest and Serve

    Remove from oven and let the mac and cheese rest for 5 minutes before serving to allow the sauce to set.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

25g

Carbohydrates

45g

Fat

35g

Fiber

2g