Chorizo Mac And Cheese Recipes

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SPICY MACARONI AND CHEESE WITH CHORIZO SAUSAGE



Spicy Macaroni and Cheese with Chorizo Sausage image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 14

1 pound penne pasta
3 cups cherry tomatoes
2 teaspoons olive oil, plus drizzling
Salt and pepper
1 package chorizo, casings removed and finely chopped
6 tablespoons butter
1/2 cup all-purpose flour
4 cups milk, warm
1 teaspoon dry mustard
1 tablespoon hot sauce
1 tablespoon Worcestershire sauce
2 cups shredded Monterey pepper jack
1 cup sharp white Cheddar
1 (2.7-ounce) can fried onions

Steps:

  • Heat oven to 350 degrees F.
  • Cook the pasta in salted, boiling salted water until al dente. Drain in a colander.
  • Add the cherry tomatoes to a sheet tray, drizzle with olive oil and season with salt and pepper. Bake for 20 minutes, until visibly plump and softened.
  • Heat a large skillet over medium heat. Add 2 teaspoons of olive oil. Saute the chorizo in a saute pan until crisp. Remove.
  • Melt 6 tablespoons butter in a large saucepot over medium heat. Add flour, stirring for 1 minute. Whisk in the warmed milk and bring to a boil. Continue to whisk constantly. Stir while adding the mustard, hot sauce and Worcestershire. Stir in the cheese; reserving 1/2 cup for the topping. The mixture will thicken as the heat increases.
  • Pour the drained pasta into the cheese sauce and mix well. Add to a 3-quart casserole dish. Add the chorizo and roasted cherry tomatoes. Top with reserved cheese and the fried onions. Bake for 35 minutes. Can be made ahead, covered and refrigerated. Bring to room temperature before baking if refrigerated.

CHORIZO MAC AND CHEESE



Chorizo Mac and Cheese image

A fun tex-mex twist on the traditional mac and cheese that the whole family will love!

Provided by Chungah Rhee

Yield 4 servings

Number Of Ingredients 14

2 cups elbow macaroni
1 tablespoon olive oil
6 ounces Mexican chorizo, casing removed
1 small red onion, diced
1/2 red bell pepper, diced
2 jalapeños, diced
2 tablespoons all-purpose flour
1 cup milk, warmed
1 cup shredded cheddar cheese
1 cup shredded jalapeño pepper jack cheese
1 cup corn kernels
1 cup canned black beans
2 teaspoons lime juice
2 tablespoons Panko

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.

CHORIZO MAC AND CHEESE



Chorizo Mac and Cheese image

Add smoky chorizo to regular mac and cheese, for a Spanish-style twist on this family favourite pasta dish! Made in just 30 minutes!

Provided by Beth Sachs

Categories     Pasta

Time 30m

Number Of Ingredients 13

50 g Butter
175 g Chorizo (sliced)
2 Garlic Cloves (chopped)
50 g Plain Flour
600 ml Milk
200 g Extra Mature Cheddar (grated)
100 g Block Mozzarella (grated)
1 tsp Smoked Paprika
1/4 tsp Cayenne Pepper
1 tsp Dijon Mustard
250 g Macaroni
25 g Panko Breadcrumbs
2 tbsp Parmesan (grated)

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.

Nutrition Facts : Calories 881 kcal, Carbohydrate 73 g, Protein 44 g, Fat 45 g, SaturatedFat 22 g, Cholesterol 116 mg, Sodium 1160 mg, Fiber 3 g, Sugar 10 g, ServingSize 1 serving

CHORIZO MAC AND CHEESE



Chorizo Mac and Cheese image

Baked macaroni with a sauce of cheddar and pepper jack cheese and Mexican chorizo.

Provided by Elise Bauer

Categories     Budget     Casserole     Comfort Food     Casserole     Cheese     Chorizo     Mac Cheese     Macaroni     Pasta

Time 1h

Yield 4

Number Of Ingredients 11

2 cups elbow macaroni
1 cup milk
1 teaspoon cornstarch
4 ounces shredded cheddar cheese (about 1 cup)
4 ounces shredded pepper jack cheese (about 1 cup)
6 ounces Mexican chorizo
1/2 cup minced red onion
2 Tbsp flour
2 teaspoons lime juice
2 Tbsp breadcrumbs
1 Tbsp butter

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°.

Nutrition Facts : Calories 605 kcal, Carbohydrate 33 g, Cholesterol 101 mg, Fiber 2 g, Protein 31 g, SaturatedFat 19 g, Sodium 956 mg, Sugar 5 g, Fat 39 g, ServingSize Serves 4, UnsaturatedFat 0 g

CHORIZO MAC AND CHEESE



Chorizo Mac and Cheese image

Make and share this Chorizo Mac and Cheese recipe from Food.com.

Provided by CJAY8248

Categories     Mexican

Time 35m

Yield 1 casserole, 4 serving(s)

Number Of Ingredients 11

2 cups elbow macaroni
1 cup milk
1 teaspoon cornstarch
4 ounces shredded cheddar cheese (about 1 cup)
4 ounces shredded monterey jack pepper cheese (about 1 cup)
6 ounces mexican chorizo sausage (El Mexicano brand)
1/2 cup minced red onion
2 tablespoons flour
2 teaspoons lime juice
2 tablespoons breadcrumbs
1 tablespoon butter

Steps:

  • Mix the cornstarch with the 2 cheeses in a bowl and set aside. The cornstarch will help prevent the cheese from getting too stringy.
  • Put the milk into a small saucepan and heat until steamy. Keep warm, do not boil.
  • Put 2 qts. of water, salted with 1 Tblsp. salt, into a large pot and heat to a boil. Once the water is at a full boil, add the macaroni. Return to a boil, and cook, uncovered for about 2 minutes less than the macaroni package specifies.
  • While the macaroni is cooking, prepare the chorizo cheese sauce. Remove chorizo from its casing and put in a medium thick-bottomed saucepan on medium high heat. When the chorizo starts to sizzle, reduce heat to medium. Cook, stirring often, for 2 minutes. Add the minced onion and cook the mixture until the onions soften, about 3-4 minutes.
  • When the macaroni is cooked, but still a little firm, drain it and set aside. Preheat oven to 375*.
  • Add the flour to the pot with the chorizo and mix well. Everything will clump up. Reduce the heat to medium-low and cook, stirring constantly and scaping the bottom of the pot, for 2 minutes. Add the hot milk a tablespoon at a time, stirring constantly. When all the milk has been added, heat the mixture to a gentle simmer and cook for 2 minutes.
  • Mix the shredded cheese in to the chorizo milk sauce. Mix in the cooked macaroni into the chorizo cheese sauce. Stir in the lime juice. 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. Bake until the breadcrumbs are golden, about 20-25 minutes.

CHORIZO MAC AND CHEESE RECIPE



Chorizo mac and cheese recipe image

Chorizo mac and cheese is a more adult version of a classic macaroni.

Provided by Jules Mercer

Categories     Dinner

Time 35m

Yield Serves: 8

Number Of Ingredients 10

500g macaroni
350g chorizo
300g Manchego
200g Cheddar
jar of piquillo peppers
600ml whole milk
1 tsp paprika
1 garlic clove, crushed
2tbsp plain flour
60g breadcrumbs or panko

Steps:

  • Preheat the oven to 200C. Cook the macaroni in a large saucepan of salted boiling water according to packet instructions, then drain.
  • Meanwhile, heat a frying pan on a medium-high heat. Add the chorizo and cook for 5 minutes, or until browned. Transfer to a plate, reserving the chorizo fat in the pan.
  • Blend together the peppers, milk, paprika, garlic and generous pinch of salt and pepper until smooth.
  • Heat the chorizo pan, whisk the flour into the chorizo fat, then add the blended pepper and milk, whisking as you go until the sauce has thickened. Stir in half the Manchego and cheddar, whisking until smooth.
  • When your cheese has just started to melt, add the cooked macaroni and chorizo. Stir well to combine before transferring to a baking dish.
  • Sprinkle with the remaining cheese and the breadcrumbs. Pop into the oven for 20-25mins, or until the cheese and bread topping is golden.

Nutrition Facts : @context https, Calories 786 Kcal, Fat 46 g, SaturatedFat 24 g, Carbohydrate 55 g

CHORIZO CHILE MAC 'N' CHEESE RECIPE BY TASTY



Chorizo Chile Mac 'N' Cheese Recipe by Tasty image

Here's what you need: beef chorizo, olive oil, red bell pepper, small jalapeño, Mccormick® ground cumin, McCormick® Ground Cinnamon, McCormick® Smoked Paprika, McCormick® Onion Powder, all purpose flour, heavy cream, shredded sharp cheddar cheese, shredded pepper jack cheese, kosher salt, dried cellentani pasta, panko breadcrumbs, olive oil, shredded sharp cheddar cheese, jalapeño

Provided by McCormick

Categories     Dinner

Yield 4 servings

Number Of Ingredients 18

16 oz beef chorizo
1 teaspoon olive oil
1 ⅓ cups red bell pepper, diced/small
⅓ cup small jalapeño, diced
1 ¼ teaspoons Mccormick® ground cumin
¾ teaspoon McCormick® Ground Cinnamon
½ teaspoon McCormick® Smoked Paprika
½ teaspoon McCormick® Onion Powder
1 tablespoon all purpose flour
45 oz heavy cream
2 ⅓ cups shredded sharp cheddar cheese
2 ⅓ cups shredded pepper jack cheese
1 teaspoon kosher salt
1 lb dried cellentani pasta, cooked according to package instructions
1 cup panko breadcrumbs
3 teaspoons olive oil
¾ cup shredded sharp cheddar cheese
1 jalapeño, thinly sliced

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!

BAKED CHORIZO CHEESY MAC



Baked Chorizo Cheesy Mac image

Make and share this Baked Chorizo Cheesy Mac recipe from Food.com.

Provided by Shug22

Categories     Macaroni And Cheese

Time 25m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 5

1 (12 5/8 ounce) package kraft four cheese homestyle Mac n' Cheese Deluxe
8 ounces chorizo sausage, cooked
2 tablespoons 30% extra-light vegetable oil spread
1/2 cup 2% low-fat milk
1/2 cup cheddar cheese, shredded

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!

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    #60-minutes-or-less     #time-to-make     #course     #cuisine     #preparation     #main-dish     #mexican     #dietary     #high-calcium     #high-in-something

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