Chorizo Mac and Cheese
- 8 oz. elbow shaped pasta
- 9 oz. ground chorizo
- 3 tablespoons all-purpose flour
- 3 cups milk
- 3 cups cheddar cheese shredded
- 3 cups Mexican melting Quesadilla cheese
- 3 tablespoons butter plus ½ a stick for bread crumb topping (optional)
- ¾ cups unseasoned panko bread crumbs
There’s mac and cheese, and then there’s chorizo mac and cheese. It’s one of our favorite dishes to make (and eat!), but today we’re going to make a version that cuts down on the fat without losing the taste. This dish is super easy to make and is full of Mexican flavor.
We drained the chorizo after cooking (a lot of people incorporate the grease from the chorizo into the recipe). If you want to reduce the calories even more, you can skip the breadcrumb topping... it's totally optional. We also used 2% milk (you can also use 1% or nonfat milk), and we were still able to make a delicious mac and cheese recipe.
Not only is milk delicious, wholesome and good for the entire family, it has a foundational role in many foods we all love, like ice cream, yogurt and cheese. It plays a pretty important role in this chorizo mac and cheese recipe too!
We created this video in honor of National Nutrition Month, and we wanted to give special kudos to Chef Lorena Garcia, the March spokesperson for Month of Nutrition with Siempre Leche/milk life. She's all about helping families stay active and encouraging them to make nutritious choices by drinking milk. You can learn more about what she's doing here.
Enjoy, and don’t forget to visit fuertesconleche.com for more tasty milk recipes and information.
- Chefs Amelia and Catalina