Chorizo Mac & Cheese

This is more southwestern inspired. It is actually a gussied up bog-standard mac and cheese recipe.

Chorizo sausage is actually Spanish but in the US it is spicier and often bought raw, unlike in Spain. It is also used in Mexico and parts of the Caribbean. It is not super spicy.

Chorizo can be bought as raw links, ground, or smoked in the US. Any will work.

This will require several pots, or at least some bowls to hold items after they are cooked. It is possible to time steps(cook the macaroni, make the Béchamel sauce, and cook the Chorizo and poblano at the same time) so it is all ready to put together around the same time.

Chorizo Mac & Cheese

10 oz macaroni, any shape
3 c whole milk
1/2 C unsalted butter
1/2 C flour
1 tsp salt
5 Chorizo sausauge links, sliced
OR
1 lb ground Chorizo
4 poblano peppers, chopped
10 oz shredded Oaxaca or Asedero Cheese
Paprika or Smoked Paprika - optional

• In a large pot, cook the macoroni as directed
• Drain and rinse the macaroni in cold water
• On medium-high, heat the milk just until it bubbles - not boils. About 190F
• Set it aside
• In another pot, or pour the milk in a glass bowl, melt the butter over medium heat
• Dump the flour in and whisk it for about 3 minutes until it is a very light brown
• Pour the milk in, 1 cup at a time while whisking
• It will initially get very thick, but will loosen up
• It is done when you can stick a spoon in it and it will stick to the spoon when you take it out
• In a frying pan, cook the Chorizo until it is brown, add the poblano and saute for 2-3 minutes
• If needed, warm the sauce back up over medium heat. Add a little milk to thin it if needed
• Add the cheese and stir until it is melted and smooth
• Stir in the Chorizo mixture
• Slowly stir in the macaroni, one scoop at a time until it is all well coated
• Spoon into a bowl and garnish with paprika

Remove the chorizo, poblano, smoked paprika, and Oaxaca cheese. Replace the cheese with sharp cheddar and Romano and is it a very good, but basic mac and cheese recipe.

If you like a more noodle-y mac and cheese, use 12 oz of macaroni. That is what I did in the picture above.

If you want a less saucy sauce, use 2 cups or so and save the remaining for something else. I personally like noodle-y and sauce-y mac and cheese.

Oaxaca and Asedero are basically the same cheese. They just come from different regions of Mexico. Using some other cheese like Monetary Jack along with Oaxaca might knock it up a notch.

The milk, butter, flour and salt is called Béchamel sauce - if you ignore the lack of nutmeg - a basic, but versatile French sauce.

If the sauce is too thick when it is time to put it together, add a tablespoon or two of milk and whisk it.

The sauce can be covered and refrigerated for a few days if needed. It will just need a little milk to thin it out when reheating.

Edit: After a little reflection, it might have been better to mix the macaroni and sauce in the bowl since it gets a little clumpy in the fridge.