Best Smoky Bean Chorizo Mac N Cheese Recipes

CHORIZO MAC AND CHEESE

Steps:

• Preheat the oven to 180°C (160°Fan / Gas Mark 4/ 350F).
• Bring a large pan of salted water to the boil. Cook the macaroni according to packet instructions. Drain and set aside.
• Meanwhile in another large pan, melt the butter over a medium heat.
• Add the chorizo and garlic and fry for a minute to release the chorizo oils.
• Stir in the flour and cook for 2 minutes, stirring all the time.
• Gradually add the milk, turn up the heat and whisk until the sauce thickens. It should coat the back of a wooden spoon. This usually takes a couple of minutes.
• Take the sauce off the heat and add the grated cheddar, mozzarella, smoked paprika, cayenne pepper and Dijon mustard. Stir until the cheese melts into the sauce.
• Add the cooked pasta to the cheese sauce, mix together, and spoon into an ovenproof dish.
• Sprinkle over the panko breadcrumbs and parmesan, and bake in the oven for 20 minutes until golden and bubbling.

SMOKY MAC AND CHEESE

Steps:

• Fill a large pasta pot with a strainer with salted water and bring to a boil over medium-high heat.
• Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook until lightly browned and cooked through, 6 to 8 minutes, breaking up the meat with a rubber spatula or wooden spoon. Use a slotted spoon to transfer the chorizo to a bowl. Add the onions and a large pinch of salt to the skillet and cook, stirring frequently, until the onions are translucent and soft, 4 to 5 minutes. Add the chorizo back to the pan, stir in the vinegar and cook for 1 minute, stirring constantly. Remove from the heat and set aside.
• Melt the butter in a large Dutch oven over medium heat. Whisk in the flour and cook, whisking constantly, until smooth and the flour starts to smell nutty, about 3 minutes. Slowly whisk in the cream until smooth. Whisk in a large pinch of salt and a couple grinds of black pepper. Bring to a low simmer, adjust the heat and cook, whisking frequently, until the mixture is the consistency of thick gravy, about 5 minutes.
• Meanwhile, cook the elbow macaroni in the boiling water according to the package directions for al dente pasta. Drain the macaroni, reserving 1 cup of the cooking water.
• When the cream mixture is thickened, turn off the heat and add the Brie. Next add the Cheddar and Parmesan, hot pasta and chorizo mixture to the Dutch oven. Stir to combine, adding the pasta water as needed to thin out the sauce. Season with additional salt and pepper if needed. Scoop into 6 to 8 bowls and garnish with the parsley and scallions.

CHORIZO CHILE MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the sauce: Add the beef chorizo to a 2-quart pan over medium heat. Once the chorizo starts to sizzle, stir and scrape the bottom of the pan, breaking the chorizo into smaller pieces, 3-5 minutes.
• Transfer half of the chorizo to a medium bowl and set aside.
• To the remaining chorizo, add the olive oil, red bell pepper, and jalapeño, and cook for 2 minutes, until softened. Reduce the heat to medium-low and stir in the McCormick® Ground Cumin, McCormick® Ground Cinnamon, McCormick® Smoked Paprika, McCormick® Onion Powder, and flour. Cook for 2 minutes, until the chorizo is cooked through.
• Increase the heat to medium-high, add the heavy cream, and cook for 6 minutes, stirring occasionally, until the cream begins to simmer. Whisk in the cheddar and pepper Jack cheeses, 1 cup at a time, until the sauce is smooth. Stir in the salt, then cook for 2 minutes more until the sauce has thickened.
• Add in cooked pasta and stir to coat. Transfer to a 9x13-inch (22 x 33 cm) baking dish and spread evenly.
• Make the panko crust: Add the panko bread crumbs and olive oil to the bowl with the reserved chorizo and mix well.
• Sprinkle the cheddar cheese on top of the pasta, then evenly sprinkle the panko chorizo mixture on top.
• Transfer to the oven and bake for 10-20 minutes, or until the crust is golden brown.
• Scoop the mac 'n' cheese into bowls and garnish with sliced jalapeño.
• Enjoy!