Chorizo Mac 'n Cheese

Ingredients

• 1 pound Elbow Macaroni (dry)
• 8 oz Mexican Chorizo (remove casing if needed)
• 2 tablespoons Olive Oil (extra virgin)
• 4 tablespoons Unsalted Butter (cut into cubes)
• 4 tablespoons All-Purpose Flour (for roux)
• 2 cups Whole Milk (full‑fat for richness)
• 1 cup Mexican Cheese (freeze 5 minutes before shredding; e.g., queso fresco)
• 1 cup Sharp Cheddar Cheese (shredded)
• 0.5 cup Breadcrumbs (panko preferred for extra crunch)
• 1 teaspoon Salt (for pasta water)
• 0.5 teaspoon Black Pepper (freshly ground)

Instructions

1. Salt the Water and Cook Pasta

   Bring a large pot of water to a boil, add 1 tsp salt until it tastes like sea water, then add the elbow macaroni. Cook al dente, about 8‑10 minutes, then drain and set aside.

   Time: PT10M

2. Cook the Chorizo

   Heat 2 Tbsp olive oil in a skillet over medium heat. Add the Mexican chorizo, breaking it up, and cook until browned but not burnt, about 5 minutes. Transfer to a plate lined with paper towels to drain excess fat.

   Time: PT5M

3. Freeze and Shred the Cheese

   Place the shredded Mexican cheese and cheddar in the freezer for 5 minutes. Then grate both cheeses using a coarse grater.

   Time: PT5M

4. Make the White Sauce (Roux)

   Melt 4 Tbsp butter in the same skillet over medium heat. Whisk in 4 Tbsp flour and cook for 1 minute to form a roux. Slowly whisk in 2 cups milk, stirring constantly until the sauce thickens, about 5‑7 minutes.

   Time: PT7M

5. Combine Cheeses and Chorizo with Sauce

   Reduce heat to low. Stir in half of the shredded Mexican cheese and half of the cheddar until melted. Add the cooked chorizo, then fold in the drained pasta, coating evenly.

   Time: PT5M

6. Prepare the Breadcrumb Topping

   In a small bowl, mix the remaining cheddar, breadcrumbs, and 1 Tbsp melted butter until the crumbs are lightly coated.

   Time: PT3M

7. Assemble in Baking Dish

   Transfer the cheesy pasta mixture to a greased baking dish. Sprinkle the breadcrumb topping evenly over the surface.

   Time: PT2M

8. Bake Until Golden

   Preheat the oven to 350°F. Bake the casserole for 15 minutes, or until the topping is golden brown and crisp.

   Time: PT15M

   Temperature: 350°F

9. Rest and Serve

   Remove from oven and let the dish rest for 5 minutes before cutting. Serve warm.

   Time: PT5M

Nutrition Facts

Calories

620

Protein

25 g

Carbohydrates

55 g

Fat

30 g

Fiber

2 g