Chorizo Mac and Cheese

Cuisine: Fusion

Crispy chorizo, melted cheese, and al dente pasta... what's not to love??

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

Ingredients

  • 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

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Directions

  1. Prepare pasta according to package directions.
  2. Heat a sauté pan over medium to high heat. Add the chorizo and cook until crispy. Remove with a slotted spoon and place on a plate lined with a paper towel. Reserve.
  3. Melt 3 tablespoons of butter in a sauce pan over low heat. Add flour and whisk for two minutes until combined. Slowly add in milk, whisking unit well combined. Add in 2.5 cups of cheddar cheese and 2.5 cups of Mexican cheese, a handful at a time, until melted (reserve the rest for the topping). Remove from heat.
  4. Drain pasta and mix into the cheese sauce with half of the crumbled chorizo (reserve the other half for the topping.) Pour into a casserole dish and top with the remaining cheese and chorizo.
  5. For the breadcrumb topping, combine ½ a stick of unsalted butter (at room temperature) and the unseasoned panko bread crumbs. Layer over the mac and cheese.
  6. Transfer to the oven and broil until brown (about 5 minutes). Serve and enjoy!
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