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–+ servings
Chorizo Mac and Cheese

Chorizo Mac and Cheese

Yield: 4 servings
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
A fun tex-mex twist on the traditional mac and cheese that the whole family will love!
5 stars (4 ratings)

Ingredients

  • 2 cups elbow macaroni
  • 1 tablespoon olive oil
  • 6 ounces Mexican chorizo, casing removed
  • 1 small red onion, diced
  • ½ red bell pepper, diced
  • 2 jalapeños, diced
  • 2 tablespoons all-purpose flour
  • 1 cup milk, warmed
  • 1 cup shredded cheddar cheese
  • 1 cup shredded jalapeño pepper jack cheese
  • 1 cup corn kernels
  • 1 cup canned black beans
  • 2 teaspoons lime juice
  • 2 tablespoons Panko

Instructions

  • 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.