Mac n’ cheese chorizo edition

Ingredients

• 8 oz Chorizo (diced; crisped in skillet)
• 2 Tbsp Unsalted Butter (cut into cubes)
• 2 Tbsp All-Purpose Flour (for roux)
• 2 cup Whole Milk (2% milk, room temperature)
• 8 oz Elbow Pasta (uncooked)
• 2 cup Sharp Cheddar Cheese (shredded)
• 0.5 cup Parmesan Cheese (grated, for topping)
• 0.5 tsp Salt (to taste)
• 0.25 tsp Black Pepper (freshly ground)
• 0.25 tsp Paprika (optional, for extra smoky flavor)

Instructions

1. Crisp the Chorizo

   Dice the chorizo into 1‑½‑inch pieces. Heat the large skillet over medium‑high heat and add the chorizo, cooking until the pieces are browned and crisp, about 5 minutes. Transfer the chorizo to a paper‑towel‑lined plate, leaving the rendered fat in the pan.

   Time: PT5M

   Temperature: Medium‑high

2. Make the Roux

   Reduce heat to medium. Add the butter to the same skillet and melt. Sprinkle the flour over the butter and whisk constantly for 2 minutes until the mixture turns a light golden color.

   Time: PT2M

   Temperature: Medium

3. Create the Cheese Sauce

   Slowly pour the milk into the roux while whisking. Continue to whisk for 5 minutes until the sauce thickens and coats the back of a spoon. Season with salt, pepper, and optional paprika.

   Time: PT5M

   Temperature: Medium

4. Cook the Pasta in the Sauce

   Add the uncooked elbow pasta to the sauce, stirring to coat. Add 2 cups of water (or low‑sodium chicken broth) to ensure enough liquid for the pasta to cook. Bring to a gentle boil, then reduce to a simmer and cook, stirring occasionally, until the pasta is al dente, about 10 minutes.

   Time: PT10M

   Temperature: Medium‑low

5. Incorporate the Cheeses

   Remove the skillet from heat. Stir in the shredded cheddar and half of the grated Parmesan until fully melted and the sauce is glossy.

   Time: PT2M

6. Transfer to Baking Dish

   Pour the mac and cheese mixture into the prepared baking dish, spreading evenly.

   Time: PT1M

7. Add Crispy Chorizo and Remaining Parmesan

   Scatter the crisped chorizo evenly over the top and sprinkle the remaining Parmesan cheese.

   Time: PT1M

8. Bake

   Place the dish in a pre‑heated oven at 375°F and bake for 15 minutes, or until the top is golden‑brown and the sauce is bubbling.

   Time: PT15M

   Temperature: 375°F

Nutrition Facts

Calories

560

Protein

25g

Carbohydrates

45g

Fat

30g

Fiber

2g