Chorizo Mac and Cheese PT45M https://img4.recipesrun.com/201907/2019/1101/28/a/083222/300x200x50.jpg 4 servings Ingredients: 2 tbsp. Panko 2 tsp. lime juice 1 cup canned black beans 1 cup corn kernels 1 cup shredded jalapeño pepper jack cheese 1 cup shredded cheddar cheese 1 cup milk, warmed 2 tbsp. all-purpose flour 2 jalapenos, diced 1/2 red bell pepper, diced 1 small red onion, diced 6 oz. Mexican chorizo, casing removed 1 tbsp. olive oil 2 cups elbow macaroni

Chorizo Mac and Cheese

By Ellie

4 Person
45 Minutes
0 Calories
A fun tex-mex twist on the traditional mac and cheese that the whole family will love!

Ingredients

  • 2 tbsp. Panko

  • 2 tsp. lime juice

  • 1 cup canned black beans

  • 1 cup corn kernels

  • 1 cup shredded jalapeño pepper jack cheese

  • 1 cup shredded cheddar cheese

  • 1 cup milk, warmed

  • 2 tbsp. all-purpose flour

  • 2 jalapenos, diced

  • 1/2 red bell pepper, diced

  • 1 small red onion, diced

  • 6 oz. Mexican chorizo, casing removed

  • 1 tbsp. olive oil

  • 2 cups elbow macaroni

Method

  • 01
    Preheat oven to 375℉. Lightly oil an 8×8 baking dish or coat with nonstick spray.
  • 02
    In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  • 03
    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.
  • 04
    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.
  • 05
    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.
  • 06
    Let cool for 10 minutes before serving.

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Chorizo Mac and Cheese

A fun tex-mex twist on the traditional mac and cheese that the whole family will love!
01 Information
  • Grade easy
  • Serving 4 servings
  • Prep Time 10 Mins
  • Cook Time 35 Mins
  • Total Time 45 Mins
02 Ingredients
2 tbsp. Panko
2 tsp. lime juice
1 cup canned black beans
1 cup corn kernels
1 cup shredded jalapeño pepper jack cheese
1 cup shredded cheddar cheese
1 cup milk, warmed
2 tbsp. all-purpose flour
2 jalapenos, diced
1/2 red bell pepper, diced
1 small red onion, diced
6 oz. Mexican chorizo, casing removed
1 tbsp. olive oil
2 cups elbow macaroni
03 Method
Step 1
Preheat oven to 375℉. Lightly oil an 8×8 baking dish or coat with nonstick spray.
Step 2
In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
Let cool for 10 minutes before serving.
04 Author
Ellie Ellie
1078 Recipes
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