The kids like mac and cheese and hubby and I like chorizo so I knew that this was going to be a complete hit or a complete bomb. It turned out that the kids and I really liked it and hubby was not impressed. He wanted more chorizo which is super easy to do, but if you are cooking for a group (or for people who you know don’t want their food too spicy like the kids) you might not want to add the extra chorizo.
2 cups elbow macaroni
1 cup milk
1 teaspoon corn starch
4 ounces shredded cheddar cheese (about 1 cup)
4 ounces shredded pepper jack cheese (about 1 cup)
6 ounces ground Mexican chorizo
1/4 cup red onion, finely minced
2 Tbsp flour
2 teaspoons lime juice
2 Tbsp breadcrumbs
1 Tbsp butter
Avocado slices, optional but highly recommended
Preheat oven to 375 degrees.
Cook pasta according to the directions on the package.
Combine cheese and cornstarch in a bowl and set aside.
Put the milk in a small saucepan to get warm. Do not let it boil.
In a large saucepan, cook chorizo until almost done and then add onions. Cook until onions are soft.
Add flour to the chorizo and stir well.
Add milk a little at a time. Continue to stir until you have a creamy mixture.
Add the cheese to the chorizo mixture and stir until it is well combined.
Add lime juice and pour mixture into casserole dish and spread evenly so the macaroni is level.
Add breadcrumbs to the top and dot with pieces of butter.
Bake for about 20 minutes.
We had this with a small salad and grapes with avocado slices on the side.
What did the family think? The boys loved it. Their dad did not. My favorite part was eating a bite of the warm, somewhat spicy chorizo with a bite of avocado to cool it down. Yum!
Did I change anything? I added less red onion and if you wanted it to be spicier you could definitely add more chorizo or use chunks of chorizo instead of the ground chorizo.
Where did this recipe come from? Simply Recipes