
One-Pot Chorizo Mac and Cheese with a Crispy Chorizo Topping
Ingredients
- 1 pound elbow pasta
- 1/4 teaspoon Cayenne pepper
- 1 teaspoon onion powder
- 1 teaspoon nutmeg
- 4 tablespoons butter
- 3 cups milk
- 2.5 cups cheddar cheese, shredded
- 3 oz plain cream cheese
- 1 cup gruyere cheese, shredded
- 1 cup American cheese, shredded
- 1/4 cup flour
- Salt and pepper, to taste
- Sliced chorizo (quantity according to preference)
Instructions
- Preheat oven to 350.
- In a large oven-safe pot, crisp the sliced chorizo over medium heat until it's golden brown and releases its flavorful oils. Once crispy, remove the chorizo from the pot and set it aside.
- Melt 4 tablespoons of the butter over medium heat in a large stockpot. Whisk in the flour. Reduce heat to medium low and cook for 1 minute, continuously stirring. Gradually whisk in the milk and 2 cups of water, then stir in the macaroni. Increase to medium-high heat and bring to a boil. Stir frequently until al dente, 8-10 minutes.
- Add the cream cheese, cheddar, gruyere, American, cayenne, onion powder, and nutmeg in the pot.
- Add Mac and cheese into 9x13 baking pan. Top with the crispy chorizo. Bake for 15 min to 20 or until top is browned.