Mac and Cheese With A Hint Of A Popular Spicy Sausage

Chorizo seems to trend in the world of food like the stock market. Some days everyone can’t seem to get enough chorizo in their diet and other days it tanks harder than John Travolta’s Battle Field Earth.

This instability can only mean one thing. People have yet to discover how to eat chorizo. It’s really not that complicated. It can be used in a wide variety of applications that do not just include Mexican food. Chorizo can be used in southern cooking which often uses spicy sausage.

One recipe that has us all really excited to try is Chorizo Mac n Cheese. You love Mac N Cheese, right? Sure you do, and now it’s even better thanks to a little bit of chorizo.

The chorizo adds a little bit of spice that goes well with the cheese and it gives your Mac N Cheese a little more protein, which is always an added bonus.

Ingredients 

• 1 package Chorizo Sausage, casings removed, divided
• 3 cups sharp cheddar, shredded, divided
• 1 lb elbow pasta, uncooked
• 1 small onion, diced
• 6 tbsp butter
• 1/2 cup all purpose flour
• 4 cup whole milk, warm
• 1/2 tsp ground mustard
• 1 tbsp worcester sauce
• Olive oil
• Salt and pepper, to taste

Instructions

1. Preheat the oven to 350 degrees F.
2. Heat a large soup pot or dutch oven over medium heat, add a little olive oil.
3. Add the chorizo to the large soup pot and cook until browned and fully cooked, stirring to break it up.
4. While the chorizo is cooking, put a large pot of water to boil. Once boiling add a pinch of salt. Add the pasta. Stir to prevent sticking. Cook to al dente. Drain and set aside.
5. Transfer the cooked chorizo to a plate and set aside.
6. Add the butter to the soup pot, allow it to melt. Scrape the bits of chorizo with a whisk.
7. Add the onion, and saute for 2-3 minutes.
8. Add the flour to make a roux. Whisking constantly about 30 seconds.
9. Continue whisking while slowly adding the warm milk.
10. Turn the heat up so to medium-high and whisk until the roux is thick and just beginning to bubble.
11. Add the ground mustard and Worcester sauce. Season with salt and pepper.
12. Add 2 cups of cheese, 1 cup at a time, whisking constantly to incorporate. (reserve remaining 1 cup of cheese for topping)
13. Fold in 1/2 the chorizo sausage. (reserve the remaining for the top)
14. Add the elbow pasta.Stirring until the pasta is well coated and cheesy.
15. Transfer the mac and cheese to a rectangular baking dish.
16. Top with remaining chorizo and cheddar.
17. Bake in preheated oven for 35 minutes or until the cheese is melted and bubbly and bit of the chorizo are charred at the edges.

Recipe source: The Saucy Gourmets

Photo source: Tara’s Multicultural Table