The flavor of this chorizo mac n cheese will blow you away and is macro-friendly

Ingredients

• 2 pieces Dried Chili Peppers (rehydrated in hot water for 20 minutes)
• 2 cloves Garlic (peeled)
• 1 tablespoon Apple Cider Vinegar (adds acidity to the chorizo)
• 1 tablespoon Chili Seasoning Blend (store‑bought or homemade blend of chili powder, cumin, smoked paprika)
• 1 pound Lean Ground Beef (93% lean) (base for low‑fat chorizo)
• 12 ounces Elbow Macaroni (whole‑wheat optional for extra fiber)
• 2 cups Low‑Fat Cheddar Cheese, shredded (for the cheese sauce)
• 1 cup Low‑Fat Cheddar Cheese, shredded (extra topping before baking)
• 1 cup Low‑Fat Cottage Cheese (adds protein and creaminess to the sauce)
• 1 cup Nonfat Milk (liquid base for the sauce)
• 4 ounces Reduced‑Fat Cream Cheese (helps create a smooth sauce)
• 2 tablespoons Nutritional Yeast (umami boost)
• 1 teaspoon Mustard Powder (adds subtle tang)
• 1 teaspoon Salt (to taste)
• ½ teaspoon Black Pepper (freshly ground)
• 1 tablespoon Olive Oil (for cooking the chorizo beef)

Instructions

1. Rehydrate Chili Peppers

   Place the dried chili peppers in a bowl, cover with hot water, and let soak for 20 minutes until softened.

   Time: PT20M

2. Make Chorizo Seasoning Paste

   Drain the chilies, add them to the food processor with garlic, apple cider vinegar, and the chili seasoning blend; blend until completely smooth.

   Time: PT5M

3. Marinate Ground Beef

   In a mixing bowl, combine the lean ground beef with the chili paste, mix thoroughly, cover, and refrigerate for at least 1 hour (overnight for best flavor).

   Time: PT5M

4. Cook Chorizo Beef

   Heat olive oil in a skillet over high heat, add the marinated beef, break it up, and cook 8‑10 minutes until fully browned and no pink remains.

   Time: PT10M

5. Cook Pasta

   Bring a large pot of salted water to a boil, add elbow macaroni, and cook al dente according to package (8‑9 minutes). Drain and set aside, reserving ½ cup pasta water.

   Time: PT10M

   Temperature: boiling

6. Make Cheese Sauce

   In the same pot (or a saucepan), combine shredded low‑fat cheddar, cottage cheese, cream cheese, nonfat milk, nutritional yeast, mustard powder, salt, and pepper. Heat over medium heat, whisk constantly until the cheese melts and the sauce is smooth.

   Time: PT10M

   Temperature: medium heat

7. Mix Pasta with Sauce and Chorizo

   Add the drained pasta and cooked chorizo beef to the cheese sauce, stirring until everything is evenly coated. If the sauce is too thick, add a splash of the reserved pasta water.

   Time: PT5M

8. Assemble and Top

   Transfer the mac and cheese mixture to a greased 9x13‑inch baking dish and sprinkle the extra cup of shredded low‑fat cheddar evenly over the top.

   Time: PT5M

9. Bake Mac and Cheese

   Preheat the oven to 375°F, place the dish inside, and bake for 15 minutes until the cheese on top is melted and lightly golden.

   Time: PT15M

   Temperature: 375°F

10. Rest and Serve

    Remove from oven and let rest for 5 minutes before serving. This allows the sauce to set.

    Time: PT5M

Nutrition Facts

Calories

500

Protein

35 g

Carbohydrates

45 g

Fat

15 g

Fiber

4 g

Ingredient Substitutions

• Instead of Dried Chili Peppers: canned chipotle peppers in adobo, red pepper flakes
• Instead of Garlic: garlic powder (½ tsp)
• Instead of Apple Cider Vinegar: white wine vinegar
• Instead of Chili Seasoning Blend: taco seasoning
• Instead of Lean Ground Beef (93% lean): ground turkey, ground chicken
• Instead of Elbow Macaroni: cooked quinoa, gluten‑free pasta
• Instead of Low‑Fat Cheddar Cheese, shredded: low‑fat mozzarella
• Instead of Low‑Fat Cheddar Cheese, shredded: low‑fat mozzarella
• Instead of Low‑Fat Cottage Cheese: Greek yogurt
• Instead of Nonfat Milk: unsweetened almond milk
• Instead of Reduced‑Fat Cream Cheese: low‑fat ricotta
• Instead of Nutritional Yeast: parmesan cheese
• Instead of Mustard Powder: dry mustard
• Instead of Olive Oil: cooking spray

Equipment Needed

• Large Pot
• Colander
• Skillet or Large Sauté Pan
• Food Processor or Blender
• Baking Dish (9x13 inch)
• Oven
• Measuring Cups and Spoons
• Spatula or Wooden Spoon
• Mixing Bowl

Critical Steps — Do Not Skip

• Rehydrating the dried chilies until soft
• Blending the chili paste to a smooth consistency
• Ensuring the ground beef is fully cooked
• Creating a smooth cheese sauce without lumps
• Baking until the top cheese melts and turns golden

Chef Tips from the Video

• Use whole‑wheat elbow macaroni for extra fiber and a nuttier flavor.
• Add a pinch of smoked paprika to the topping for an extra smoky note.
• Stir in a scoop of unflavored whey protein isolate into the cheese sauce for a protein boost without changing flavor.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw in refrigerator before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Marinate the chorizo mixture overnight for deeper flavor.
• Cook the pasta ahead of time and store it refrigerated.
• The cheese sauce can be prepared up to a day in advance; reheat gently before mixing.

Frequently Asked Questions