Cheesy Chorizo Macaroni Bake 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:

• Mix the cornstarch with the 2 cheeses in a bowl: and set aside. The cornstarch will help prevent the cheese sauce from getting too stringy.
• Heat the milk: Put the milk into a small saucepan and heat until steamy. Keep warm while you are preparing the recipe, do not let boil.
• Cook the macaroni pasta: Put 2 quarts of water, salted with 1 Tbsp salt, into a large pot and heat to a boil. Once the water is at a full boil, add the macaroni to the pot. Return to a boil, and cook, uncovered, for about 2 minutes less than the macaroni package specifies, so that it is al dente, cooked, but still firm to the bite.
• Drain macaroni, preheat oven: When the macaroni is cooked, but still a bit firm, drain it and set aside. Preheat oven to 375°.

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.