Chorizo Chile Mac ‘N’ Cheese

Chorizo Chile Mac ‘N’ Cheese

Recipe by McCormick from tasty.co

Dinner 30 Mins.

Ingredients

4

4 servings

  • 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

Instructions

  • 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!

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