Mexican Mac n Cheese

Ingredients

• 8 oz Elbow Macaroni (uncooked, about 2 cups)
• 2 Tbsp Unsalted Butter (for tossing pasta)
• 1/2 tsp Onion Powder (seasoning for pasta)
• 1/2 tsp Garlic Powder (seasoning for pasta)
• 1/4 tsp Salt (seasoning for pasta and sauce)
• 8 oz Mexican Chorizo (crumbled; can be fresh or pre‑cooked)
• 4 oz Sharp Cheddar Cheese (shredded)
• 4 oz Mozzarella Cheese (shredded; whole‑milk preferred)
• 4 Tbsp Unsalted Butter (for cheese sauce)
• 1 Tbsp All-Purpose Flour (for roux)
• 2 cup Half‑and‑Half (room temperature)
• 1/4 tsp Black Pepper (freshly ground)
• 2 oz Additional Sharp Cheddar Cheese (shredded, for topping)
• 2 oz Additional Mexican Chorizo (crumbled, for topping)

Instructions

1. Cook the Macaroni

   Bring a large pot of salted water to a boil. Add the elbow macaroni and cook for 9 minutes, or until al dente. Stir occasionally to prevent sticking.

   Time: PT9M

2. Drain and Season Pasta

   Drain the macaroni in a colander. Return to the pot, add 2 Tbsp butter, ½ tsp onion powder, ½ tsp garlic powder, and ¼ tsp salt. Toss until evenly coated.

   Time: PT3M

3. Cook the Chorizo

   Heat a skillet over medium heat. Add the 8 oz crumbled chorizo and cook, breaking it up with a spatula, until browned and cooked through, about 7 minutes.

   Time: PT7M

4. Make the Cheese Roux

   In a saucepan melt 4 Tbsp butter over medium heat. Whisk in 1 Tbsp flour and cook for 1 minute to form a roux. Slowly whisk in 2 cups half‑and‑half, stirring constantly until the mixture thickens, about 3 minutes.

   Time: PT5M

5. Add Cheeses and Seasonings

   Stir in the shredded sharp cheddar followed by mozzarella, one handful at a time, allowing each to melt before adding the next. Season with a pinch of salt, ½ tsp onion powder, and ¼ tsp black pepper. Mix until smooth.

   Time: PT2M

6. Combine Pasta, Sauce, and Chorizo

   In the baking dish, combine the seasoned macaroni, cheese sauce, and the cooked chorizo. Stir gently to distribute evenly.

   Time: PT3M

7. Add Topping

   Sprinkle the additional 2 oz shredded cheddar and the remaining 2 oz crumbled chorizo over the top of the casserole.

   Time: PT2M

8. Bake Until Melted and Golden

   Place the dish in a pre‑heated oven at 350°F and bake for 15 minutes, or until the cheese on top is melted, bubbly, and lightly golden.

   Time: PT15M

   Temperature: 350°F

Nutrition Facts

Calories

550

Protein

25 g

Carbohydrates

45 g

Fat

30 g

Fiber

2 g