Chorizo Mac and Cheese

Ingredients

• 1.5 tablespoons Unsalted Butter (softened, cut into small pieces)
• 8 ounces Mexican Chorizo (crumbled or sliced into small pieces)
• 1 tablespoon Vegetable Oil (for sautéing chorizo)
• 7 ounces Heavy Cream (full‑fat for a rich sauce)
• 4.5 ounces Whole Milk (adds creaminess without being too heavy)
• 0.25 teaspoons Onion Powder
• 0.25 teaspoons Garlic Powder
• 0.25 teaspoons Roasted Garlic Herb Seasoning (optional, adds depth)
• 0.5 teaspoons Crushed Chili Flakes (adjust to taste)
• 0.5 teaspoons Smoked Paprika
• 8 ounces Elbow Macaroni (dry weight)
• 3.5 ounces Cheddar Cheese (shredded; can use a blend of cheddar and Monterey Jack)
• 1 ounce Extra Shredded Cheddar (for topping)

Instructions

1. Prepare Ingredients

   Measure all ingredients, crumble the chorizo, grate the cheddar, and set a pot of salted water to boil for the macaroni.

   Time: PT5M

2. Cook Chorizo

   Melt 1.5 tbsp butter and add 1 tbsp oil in the large skillet over medium‑high heat. Add the crumbled chorizo and sauté for 2–3 minutes until it starts to brown and release its oil.

   Time: PT3M

   Temperature: Medium‑high heat

3. Transfer Chorizo

   Using a slotted spoon, transfer the cooked chorizo to a bowl and set aside. Leave the rendered fat in the skillet for the sauce.

   Time: PT1M

4. Make the Cheese Sauce

   Reduce heat to medium. Add 7 oz heavy cream and 4.5 oz milk to the skillet, whisking continuously. Stir in onion powder, garlic powder, roasted garlic herb seasoning, chili flakes, and smoked paprika. Simmer gently for 5 minutes until the sauce thickens slightly.

   Time: PT5M

   Temperature: Medium heat

5. Cook the Macaroni

   While the sauce simmers, add the 8 oz elbow macaroni to the boiling water. Cook for 10–11 minutes, stirring occasionally, until al dente.

   Time: PT11M

   Temperature: Boiling

6. Combine Chorizo and Sauce

   Return the cooked chorizo to the skillet with the sauce. Reduce heat to low and let it mingle for 4–5 minutes, allowing the flavors to meld.

   Time: PT5M

   Temperature: Low heat

7. Add Pasta and Adjust Consistency

   Drain the macaroni and add it to the skillet. Pour in 2–4 oz reserved pasta water as needed, stirring until the pasta is evenly coated with the sauce.

   Time: PT3M

   Temperature: Low heat

8. Melt the Cheese

   Sprinkle 3.5 oz shredded cheddar over the pasta. Stir continuously until the cheese melts and the sauce becomes glossy.

   Time: PT2M

   Temperature: Low heat

9. Finish and Serve

   Transfer the mac and cheese to serving bowls, top with the extra 1 oz shredded cheddar and a pinch of chili flakes for extra heat. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

430

Protein

20g

Carbohydrates

35g

Fat

25g

Fiber

2g