Baked Chorizo Cheesy Mac Recipes

CHORIZO MAC AND CHEESE

Steps:

• Preheat the oven to 180°C (160°Fan / Gas Mark 4/ 350F).
• Bring a large pan of salted water to the boil. Cook the macaroni according to packet instructions. Drain and set aside.
• Meanwhile in another large pan, melt the butter over a medium heat.
• Add the chorizo and garlic and fry for a minute to release the chorizo oils.
• Stir in the flour and cook for 2 minutes, stirring all the time.
• Gradually add the milk, turn up the heat and whisk until the sauce thickens. It should coat the back of a wooden spoon. This usually takes a couple of minutes.
• Take the sauce off the heat and add the grated cheddar, mozzarella, smoked paprika, cayenne pepper and Dijon mustard. Stir until the cheese melts into the sauce.
• Add the cooked pasta to the cheese sauce, mix together, and spoon into an ovenproof dish.
• Sprinkle over the panko breadcrumbs and parmesan, and bake in the oven for 20 minutes until golden and bubbling.

CHORIZO MAC AND CHEESE

Steps:

• 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.

BAKED CHEESE WITH CHORIZO

Steps:

• Preheat the oven to 425 degrees F. Oil a 3 or 4 cup ovenproof baking dish.
• In a dry medium skillet, saute the chorizo over medium-high heat until almost crisp. Remove the chorizo to a plate. Add the onion and garlic to the pan juices and cook until soft, about 5 minutes. Return the chorizo to the skillet with the onions and garlic and stir to combine.
• Put 1/2 of cheese in the baking dish and sprinkle with 1/2 of the chorizo mixture. Repeat with the remaining cheese and chorizo mixture. Bake until the cheese is bubbling, about 20 minutes. Serve with flour tortillas for soft tacos.

CHORIZO CHILE MAC 'N' CHEESE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the sauce: Add the beef chorizo to a 2-quart pan over medium heat. Once the chorizo starts to sizzle, stir and scrape the bottom of the pan, breaking the chorizo into smaller pieces, 3-5 minutes.
• Transfer half of the chorizo to a medium bowl and set aside.
• To the remaining chorizo, add the olive oil, red bell pepper, and jalapeño, and cook for 2 minutes, until softened. Reduce the heat to medium-low and stir in the McCormick® Ground Cumin, McCormick® Ground Cinnamon, McCormick® Smoked Paprika, McCormick® Onion Powder, and flour. Cook for 2 minutes, until the chorizo is cooked through.
• Increase the heat to medium-high, add the heavy cream, and cook for 6 minutes, stirring occasionally, until the cream begins to simmer. Whisk in the cheddar and pepper Jack cheeses, 1 cup at a time, until the sauce is smooth. Stir in the salt, then cook for 2 minutes more until the sauce has thickened.
• Add in cooked pasta and stir to coat. Transfer to a 9x13-inch (22 x 33 cm) baking dish and spread evenly.
• Make the panko crust: Add the panko bread crumbs and olive oil to the bowl with the reserved chorizo and mix well.
• Sprinkle the cheddar cheese on top of the pasta, then evenly sprinkle the panko chorizo mixture on top.
• Transfer to the oven and bake for 10-20 minutes, or until the crust is golden brown.
• Scoop the mac 'n' cheese into bowls and garnish with sliced jalapeño.
• Enjoy!

CHEESY CHORIZO MACARONI BAKE

Steps:

• Boil Water (to taste) in a large pot and add season with Salt (to taste). Add the Pasta Shells (400 gram) and cook according to package directions.
• Cut the Spanish Chorizo (1/2) into small slices and cook in a large pan with enough Olive Oil (as needed) to cover the bottom of the pan.
• Once the sausage has cooked through and released some of its oils add the Canned Tomato Purée (to taste) and cook together for a few minutes.
• Once the pasta is cooked, add to the pan with the sauce and mix. Cook together for 2-3 minutes.
• Remove the pasta and add it to a glass or ceramic baking tray and sprinkle a good amount of Shredded Cheese (to taste) on top.
• Set your oven to broil and place your pasta in the top center rack. Let it broil long enough for the cheese to melt and get bubbly.
• Once the cheese has melted and become golden brown, remove and serve.

BAKED CHORIZO CHEESY MAC

Steps:

• Prepare Mac n Cheese according to directions. Stop before step 3. Crumble Chorizo in skillet and cook 7 minutes on medium heat. Tilt pan to drain grease off meat. Combine Macaroni, cheese sauce, and chorizo in loaf pan. Sprinkle with shredded cheese and bread crumb topping. Bake at 425 degrees for 8 minutes. Serve hot!