Chorizo mac and cheese is in the house! We know how difficult and boring reading a plain ol’, LONG recipe can be. To make cooking, and reading the recipe, more enjoyable for you, we’ve made a cooking GIF guide for our Chorizo and Tomato Mac ‘n Cheese recipe developed by Chef George Duran. No one likes to read long recipes, so we’re hoping these GIFs make it fun… Ohhh look at the pretty moving pictures!
What you’ll need:
|PAM® Original No-Stick Cooking Spray||3 cups whole milk|
|12 ounces fresh pork chorizo (Mexican-style)||2 cups shredded sharp Cheddar cheese|
|8 ounces dry elbow macaroni, uncooked||1/2 teaspoon salt|
|1 can (14.5 oz each) Hunt’s® Petite Diced Tomatoes, undrained.||1/2 cup Italian-style bread crumbs|
|1/4 cup butter||1/2 cup grated Parmesan cheese|
|1/4 cup all-purpose flour||1/4 cup butter, melted|
Let’s get cookin’!
Here comes our star ingredient: Chorizo. Heat a skillet over medium-high heat and cook it for about 5 minutes or until crumbled. Once done drain and set aside.
Prepare the macaroni according to the package directions, omitting salt. Drain; return to pan.
This is where things start to come together. Add undrained tomatoes and chorizo to the cooked pasta and stir to combine all these luscious ingredients; once done set aside.
Get ready to whisk your little heart away! Melt 1/4 cup butter in medium saucepan over medium heat. Whisk in flour until smooth and cook 4 to 6 minutes or until flour mixture is browned while whisking constantly.
Your hand might start to get tired at this point but hang in there, we’re almost done whisking. Gradually add milk to the flour mixture and continue whisking. Reduce heat and let it simmer for 10-12 minutes or until sauce thickens slightly, stirring frequently. Remove from heat and add Cheddar cheese and salt; stir until cheese melts.
Pour sauce over pasta mixture and…you guessed it—stir to combine. Place into prepared dish from Step 1.
Stir together bread crumbs, Parmesan cheese, and melted butter in small bowl. Sprinkle mixture evenly over top.
We know you’re probably overexcited to try this recipe already—we are too! Cover the dish with aluminum foil and bake for 15 minutes. Remove foil and bake for another 10 minutes or until topping is golden brown.
You did it! You’ve made your very own spicy mac and cheese with chorizo and tomato. Let this beauty sit for 5 minutes before chowing down. Enjoy!!!