Hi, I’m Kate. Today, I’m gonna show you how to make chorizo mac n cheese recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Chorizo Mac n Cheese Recipe
Chorizo Mac n Cheese is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions daily. Chorizo Mac n Cheese is something which I have loved my whole life. They are nice and they look fantastic.
To begin with this recipe, we have to prepare a few ingredients. You can have chorizo mac n cheese using 13 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chorizo Mac n Cheese:
- Prepare milk or water
- Get pasta of choice (I use a mixture of Penne and Rotini)
- Make ready unsalted butter, divided
- Make ready sodium citrate
- Get grated sharp cheddar cheese
- Get grated Gouda cheese
- Make ready sausage sauce, such as Frank’s RedHot
- Make ready mustard powder
- Get garlic powder
- Get grated Gruyère cheese
- Get fresh Chorizo sausage links
- Take panko bread cbs
- Take grated Parmigiana Reggiano
Instructions to make Chorizo Mac n Cheese:
- Preheat oven to 350°F. In a medium pot of salted boiling water, cook elbow macaroni until just shy of al dente, about 2 minutes less than cooking time indicated on package. Drain, then transfer pasta to a large mixing bowl and toss with 2 tablespoons (30g) butter until butter is melted and pasta is evenly coated. Set aside.
- In a large saucepan, bring 3 cups (720ml) water or milk to a simmer. Whisk in sodium citrate until fully dissolved. While maintaining a gentle simmer, add Cheddar and Gouda cheeses in small increments, using an immersion blender to incorporate it completely into the sauce before the next addition. When all the cheese is added and the sauce is smooth and glossy, blend in sausage sauce, mustard powder, and garlic powder. Season with salt, if necessary.
- Cook Chorizo sausage links on grill, broiler or pan, until skin is crispy. Slice cooked sausage into small slivers and add to cheese sauce, mixing in evenly.
- Scrape cheese sauce into pasta and mix until evenly coated. Let cool slightly, then add grated Gruyère and mix well. Scrape pasta into a 9- by 13-inch baking dish and smooth surface into an even layer.
- Add panko to a small mixing bowl. Melt remaining 3 tablespoons butter, then add to panko and mix until evenly coated. Add grated Parmesan to Panko and mix evenly. Season with salt, if so desired). Scatter panko mixture all over surface of mac and cheese in an even layer. Bake on top rack of oven until browned and bubbling, about 20 minutes (ovens can vary; check often to prevent top from burning).
- Let mac and cheese rest 15 minutes, then serve. Leftover mac and cheese can be refrigerated for up to 5 days; it reheats surprisingly well in the microwave or oven.
So that’s going to wrap this up for this special dish chorizo mac n cheese recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Happy cooking.
