Baked macaroni with a sauce of cheddar and pepper jack cheese and Mexican chorizo.
1. Mix the corn starch with the 2 cheeses in a bowl and set aside. The corn starch will help prevent cheese from being to stringy.
2. Put the milk into a small saucepan and heat until steamy. Keep warm while you are preparing the recipe don't boil.
3. Put 2 quarts of water, salted with 1 tbsp salt, into a large pot and heat to boil. Once water is boiling, add the macaroni. Cook for 2 minutes less than package recommends.
4. While the water is heating and mac cooking, prepare the chorizo cheese sauce. Remove chorizo from its casing and put into a medium thick bottomed saucepan on medium high heat. When the chorizo begins to sizzle, reduce the heat to medium. Cook chorizo, stir often, for 2 minutes. Add the minced red onion and cook the mixture until the onions soften about 3-4 minutes.
5. When the mac is cooked, but firm, drain it and set aside. Preheat oven to 375.
6. Add the flour to the pot with the chorizo and mix well. Everything will clump up. Reduce the heat to medium-low and cook, stir constantly and scrape the bottom of the pot, for 2 minutes. Add the hot milk a tablespoon at a time, stir constantly. When all the milk has been added, heat the mixture to a gentle simmer and cook for two minutes.
7. Mix the grated cheese into the chorizo milk sauce. Mix in the cooked mac into the chorizo cheese sauce. Stir in the lime juice. Pour the mac and cheese into a small caserole dish. Make sure the top is level. Dust the top with breadcrumbs, then dot with the butter. Bake until the breadcrumbs are golden, about 20-25 minutes.
Serve with cilantro, avocados, crema fresco
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Serving Size: 1 Serving (155g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 473 | ||
Calories from Fat: 185 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.6g | 27 % | |
Saturated Fat 10.4g | 52 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 53mg | 16 % | |
Sodium 478.2mg | 16 % | |
Potassium 301.2mg | 8 % | |
Total Carbohydrate 50g | 15 % | |
Dietary Fiber 2.1g | 9 % | |
Sugars, other 47.9g | ||
Protein 21g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 473
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