Chorizo Mac And 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.

CHORIZO MAC AND CHEESE

Steps:

• Preheat oven to 375 degrees F. Lightly oil an 8×8 baking dish or coat with nonstick spray. In a large pot of boiling salted water, cook pasta according to package instructions; drain well. Heat olive oil in a large skillet over medium high heat. Add chorizo and cook until dry and crisp, about 2 minutes, making sure to crumble the chorizo as it cooks. Add red onion, bell pepper and jalapeños and cook until the onions begin to soften, about 3-4 minutes. Whisk in flour until well combined. Then gradually whisk in milk and cook, whisking constantly, until incorporated, about 1-2 minutes. Whisk in cheeses until smooth, about 1-2 minutes. Remove from heat. Stir in pasta, corn, black beans and lime juice. Spread pasta mixture into the prepared baking dish. Sprinkle Panko evenly over the top. Place into oven and bake for 20-25 minutes, or until golden brown. Let cool for 10 minutes before serving.

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!

SPICY MACARONI AND CHEESE WITH CHORIZO SAUSAGE

Steps:

• Heat oven to 350 degrees F.
• Cook the pasta in salted, boiling salted water until al dente. Drain in a colander.
• Add the cherry tomatoes to a sheet tray, drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, until visibly plump and softened.
• Heat a large skillet over medium heat. Add 2 teaspoons of olive oil. Saute the chorizo in a saute pan until crisp. Remove.
• Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour, stirring for 1 minute. Whisk in the warmed milk and bring to a boil. Continue to whisk constantly. Stir while adding the mustard, hot sauce and Worcestershire. Stir in the cheese; reserving 1/2 cup for the topping. The mixture will thicken as the heat increases.
• Pour the drained pasta into the cheese sauce and mix well. Add to a 3-quart casserole dish. Add the chorizo and roasted cherry tomatoes. Top with reserved cheese and the fried onions. Bake for 35 minutes. Can be made ahead, covered and refrigerated. Bring to room temperature before baking if refrigerated.

SMOKY BEAN & CHORIZO MAC 'N' CHEESE

Steps:

• Heat the oil in a large heavy-based frying pan or flameproof casserole dish set over a medium heat and fry the chorizo for 5 mins until crisp. Remove from the pan with a slotted spoon and set aside on a plate lined with kitchen paper.
• Add the onion and fry for 8-10 mins, or until sticky and golden. Add the garlic, paprika, chipotle paste and ground coriander, then tip in the tomatoes, sugar and beans. Stir everything together and simmer, uncovered, for 15 mins or until reduced. Stir the chorizo back into the pan and season to taste.
• Meanwhile, make the cheese sauce. Melt the butter in a pan until foaming, then stir in the flour and cook for 2 mins. Stir in the mustard. Remove from the heat and gradually whisk in the milk, a little at a time. Return the pan to the heat and cook for 3-4 mins more, whisking continuously until thick and smooth. Grate over some nutmeg, stir in 200g of the cheddar and season to taste.
• Heat the oven to 200C/180C fan/ gas 6. Cook the pasta in a pan of boiling water for 2 mins less than the pack instructions. Drain and toss with the cheese sauce. Tip the cheesy pasta into a large baking dish, then drop the smoky bean mixture into it in spoonfuls. Top with the remaining cheddar and the mozzarella, then bake for 25 mins, or until golden and bubbling.
• Meanwhile, make the guacamole. Put the avocado flesh in a bowl with the lime juice and zest, and roughly mash to a chunky texture. Stir through the chilli and half the coriander and season to taste. Serve the mac 'n' cheese with guacamole on the side, with the remaining coriander scattered over.

CHORIZO MAC AND CHEESE

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.