Easiest Way to Prepare Delicious Chorizo Mac n Cheese

Chorizo Mac n Cheese. Baked macaroni with a sauce of cheddar and pepper jack cheese and Mexican chorizo. Photography Credit: Elise Bauer Mexican chorizo has been one of our family's food staples for as long as I can remember. It's spicy, soft, and usually some crazy vibrant orange red color from the chili the meat is mixed with.

Top with reserved cheese and the fried onions. Chorizo and bacon mac 'n' cheese; This competition is now closed. Mix in the cooked macaroni into the chorizo cheese sauce. You can cook Chorizo Mac n Cheese using 13 ingredients and 6 steps. Here is how you cook that.

Ingredients of Chorizo Mac n Cheese

1. You need 3.25 Cups of milk or water.
2. You need 1 pound of pasta of choice (I use a mixture of Penne and Rotini).
3. You need 5 tablespoons (75 g) of unsalted butter, divided.
4. Prepare 4 teaspoons (20 g) of sodium citrate.
5. You need 1 1/4 pounds (567 g) of grated sharp cheddar cheese.
6. You need 4 ounces of grated Gouda cheese.
7. It's 1 teaspoon (5 ml) of hot sauce, such as Frank's RedHot.
8. Prepare 1/2 teaspoon (2 g) of mustard powder.
9. Prepare 1/4 teaspoon (1 g) of garlic powder.
10. Prepare 1/2 pound (225 g) of grated Gruyère cheese.
11. It's 4-5 of fresh Chorizo sausage links.
12. It's 3/4 cup of panko bread crumbs.
13. It's 1/2 Cup of grated Parmigiana Reggiano.

Pour the mac and cheese into a small casserole dish. Make sure the top is level. Dust the top with breadcrumbs, then dot with the butter. Yes, I made mac and cheese but it's definitely not your ordinary mac and cheese.

Chorizo Mac n Cheese step by step

1. Preheat oven to 350°F. In a medium pot of salted boiling water, cook elbow macaroni until just shy of al dente, about 2 minutes less than cooking time indicated on package. Drain, then transfer pasta to a large mixing bowl and toss with 2 tablespoons (30g) butter until butter is melted and pasta is evenly coated. Set aside..
2. In a large saucepan, bring 3 cups (720ml) water or milk to a simmer. Whisk in sodium citrate until fully dissolved. While maintaining a gentle simmer, add Cheddar and Gouda cheeses in small increments, using an immersion blender to incorporate it completely into the sauce before the next addition. When all the cheese is added and the sauce is smooth and glossy, blend in hot sauce, mustard powder, and garlic powder. Season with salt, if necessary..
3. Cook Chorizo sausage links on grill, broiler or pan, until skin is crispy. Slice cooked sausage into small slivers and add to cheese sauce, mixing in evenly..
4. Scrape cheese sauce into pasta and mix until evenly coated. Let cool slightly, then add grated Gruyère and mix well. Scrape pasta into a 9- by 13-inch baking dish and smooth surface into an even layer..
5. Add panko to a small mixing bowl. Melt remaining 3 tablespoons butter, then add to panko and mix until evenly coated. Add grated Parmesan to Panko and mix evenly. Season with salt, if so desired). Scatter panko mixture all over surface of mac and cheese in an even layer. Bake on top rack of oven until browned and bubbling, about 20 minutes (ovens can vary; check often to prevent top from burning)..
6. Let mac and cheese rest 15 minutes, then serve. Leftover mac and cheese can be refrigerated for up to 5 days; it reheats surprisingly well in the microwave or oven..

It's filled with red bell pepper, jalapeños, black beans, corn and best of all, chorizo. Just a couple of months ago, I never even had chorizo and now I'm adding it to everything! This is definitely my favorite kind of mac and cheese yet. It is particularly good in macaroni and cheese, where the creamy sauce creates a perfect balance of flavors. The Mexican variety of chorizo is usually not cooked in the casings, but is instead removed and crumbled up as it cooks.