Chorizo Mac-N-Cheese
Storm Watch 2014 is here.
We’ve had a super mild winter. And by super mild, I mean we really haven’t had one. I still have a flip flop tan and it’s been averaging between 70-80 everyday for months. Well, get out your emergency supplies, make sure you have batteries in your flashlights and totally forget how to drive a vehicle in that stuff that falls from the sky cause THE BIGGEST WINTER STORM IN THE HISTORY OF MANKIND is about to hit Southern California. I swear, the news reports on my Facebook make this storm sound like we should be huddled in our bathtubs. Calm down SoCal….
We need the rain….badly. Otherwise, my annual trip to the Kern River will turn into my annual trip to see a whole bunch of rocks.
After you are done boarding up your windows and making sure you have water and canned goods on hand, make this Mac-N-Cheese. We went to dinner with some friends over the weekend and this was on the menu. It is just not right how good it is.
Ingredients
3 cups elbow macaroni
1 cup milk
1/2 cup heavy cream
1 tablespoon corn starch
1 cup shredded cheddar cheese
1 cup shredded jack cheese
6 ounces Mexican chorizo
1/2 cup minced red onion
2 tablespoons flour
4 tablespoons panko
1/2 stick of butter, softened
4 tablespoons sriracha
Directions
Preheat oven to 375.
Mix the corn starch with the cheeses in a bowl and set aside. The corn starch will help prevent the cheese sauce from getting too stringy. Put the milk into a small saucepan and heat until steamy. Keep warm while you are preparing the recipe, do not let boil.
Boil 2 quarts of water, salted with 1 tablespoon salt. Once the water is at a full boil, add the macaroni to the pot. Return to a boil, and cook, uncovered, for 7 minutes. Once the macaroni is done, drain and return to the pot.
Now for the chorizo cheese sauce. Remove chorizo from its casing and add to a thick-bottomed saucepan on medium high heat. When the chorizo begins to sizzle, reduce the heat to medium. Cook the chorizo, stirring often, for 2 minutes. Add the minced red onion and cook the mixture until the onions soften, about 3-4 minutes. Add the flour to the pot with the chorizo and mix well. Reduce the heat to medium-low and cook, stirring constantly and scraping the bottom of the pot, for 2 minutes. Add the hot milk a 1/2 cup 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 grated cheese into the chorizo sauce. Pour the cheese sauce over the macaroni and stir to combine. Pour the macaroni and cheese into a small casserole dish. Pour the heavy cream over the top. Mix the sriracha and softened butter until it is well incorporated. Dust the top with the panko, then dot with the sriracha butter. Bake until the panko is golden, about 20 to 25 minutes.
Kether
May 12, 2014
YUM! Do you think soyrizo would work?
Jessica
May 13, 2014
Yes! I love the Trader Joe’s Soyrizo!