Best Chorizo Mac And Cheese Recipes

FANCY MANCHEGO MAC AND CHEESE WITH CHORIZO

Fancy Manchego Mac and Cheese With Chorizo image

From Rachel Ray Magazine (published in the March 2009 edition). Love manchego cheese, this should be a good combination.

Provided by Marz7215

Categories < 60 Mins

Time 50m

Yield 1 pasta dish, 6 serving(s)

Number Of Ingredients 13

Ingredients

1 lb cavatappi pasta (hollow corkscrew) or 1 lb other short- cut pasta
extra virgin olive oil, for drizzling
1/2 lb raw chorizo sausage, casting dicarded, chopped
3 tablespoons butter
2 shallots, chopped
3 -4 garlic cloves, finely chopped
3 tablespoons flour
1/3 cup dry sherry
1 cup chicken broth
1 cup whole milk or 1 cup half-and-half
2 cups shredded manchego cheese
2 cups frozen peas, thawed1/4 cup chopped jarred pimiento peppers
1/2 cup coarsley chopped flat leaf parsley

Steps:

Bring a large pot of water to boil, salt it. Add the pasta and cook until aldente. Drain.
While the pasta is working, in a large skillet, heat a drizzle of olive oil over medium heat. Add the chorizo and cook until crisp, 2 to 3 minutes. Transfer to a paper towel lined plate.
In a medium saucepan, over medium heat add the shallots and garlic and cook until tender about 5 minutes. Whisk in the flour and whisk in the sherry. Stir in the chicken broth andmilk and cook until thickened; season with pepper. Stir in the cheese. Fold in the peas and pimientos.
Drain the pasta, toss with sauce and top with chorizo and parsely.

CHORIZO MAC AND CHEESE

Chorizo Mac and Cheese image

Make and share this Chorizo Mac and Cheese recipe from Food.com.

Provided by CJAY8248

Categories Mexican

Time 35m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 11

Ingredients

2 cups elbow macaroni
1 cup milk
1 teaspoon cornstarch
4 ounces shredded cheddar cheese (about 1 cup)
4 ounces shredded monterey jack pepper cheese (about 1 cup)
6 ounces mexican chorizo sausage (El Mexicano brand)
1/2 cup minced red onion
2 tablespoons flour
2 teaspoons lime juice
2 tablespoons breadcrumbs
1 tablespoon butter

Steps:

Mix the cornstarch with the 2 cheeses in a bowl and set aside. The cornstarch will help prevent the cheese from getting too stringy.
Put the milk into a small saucepan and heat until steamy. Keep warm, do not boil.
Put 2 qts. of water, salted with 1 Tblsp. salt, into a large pot and heat to a boil. Once the water is at a full boil, add the macaroni. Return to a boil, and cook, uncovered for about 2 minutes less than the macaroni package specifies.
While the macaroni is cooking, prepare the chorizo cheese sauce. Remove chorizo from its casing and put in a medium thick-bottomed saucepan on medium high heat. When the chorizo starts to sizzle, reduce heat to medium. Cook, stirring often, for 2 minutes. Add the minced onion and cook the mixture until the onions soften, about 3-4 minutes.
When the macaroni is cooked, but still a little firm, drain it and set aside. Preheat oven to 375*.
Add the flour to the pot with the chorizo and mix well. Everything will clump up. Reduce the heat to medium-low and cook, stirring constantly and scaping the bottom of the pot, for 2 minutes. Add the hot milk a tablespoon at a time, stirring constantly. When all the milk has been added, heat the mixture to a gentle simmer and cook for 2 minutes.
Mix the shredded cheese in to the chorizo milk sauce. Mix in the cooked macaroni into the chorizo cheese sauce. Stir in the lime juice. Pour the mac and cheese into a small casserole dish. Make sure the top is level. Dust the top with breadcrumbs, then dot with the butter. Bake until the breadcrumbs are golden, about 20-25 minutes.