Saturday, July 14, 2012

Chorizo Mac and Cheese

It is as excessive, indulgent and downright delectable as it sounds. Finely chopped smoky, spicy chorizo sausage is cooked to render out the fat, which then serves as the base for a rich and gooey cheese sauce of melted Parmigiano Reggiano, Cheddar and provolone cheeses. The sauce cozily blankets perfectly cooked pasta, hiding the pleasant surprise of tasty chorizo bits inside. And what would a proper homemade macaroni and cheese be if it didn’t have a toasted, buttery breadcrumb topping? Please. This ain’t no blue box blues.

Nope, chorizo mac and cheese is clearly not for anyone who is on a diet, but it is for everyone who loves treating themselves to cheesy comfort food deliciousness once in a while. For a second I kind felt like I had to feel guilty about making it, but then I kind of didn’t at all. If making chorizo mac and cheese is wrong, then I don’t want to be right.

Here is a guilty confession: for a second, while rendering all that chorizo, I had a quick vision of myself on an episode of Epic Meal Time, the YouTubers famous making and devouring creative meat-loaded recipes topped with bacon strips and bacon weaves, and rack up calories like you wouldn’t believe. Popping and sizzling, the chorizo smelled so good as it oozed all of its wonderful fatty goodness into the pan. And then I added butter, milk, cheese and pasta. It kind of made me want to make a video of myself shoving my face with it.

Chorizo Mac & Cheese
Yield: about 10 servings
- 1 pound fusilli pasta (or other), cooked al dente
- 2 links chorizo sausage (6-7ounces), casings removed, finely chopped
- ¼ cup onion (about ½ medium onion), small dice
- 6 tablespoons unsalted butter, plus two tablespoons
- 6 tablespoons flour
- 3 cups milk
- ½ cup shredded Parmigiano Reggiano
- 1 cup shredded yellow cheddar
- 1 cup shredded provolone
- 1 teaspoon dry yellow mustard
- Nutmeg, salt and pepper, to taste
- ½ cup unseasoned breadcrumb
1) Preheat oven to 400 degrees F.
2) Heat a medium saucepan over medium heat. Add the chorizo and cook, stirring frequently, until the fat renders out. Add 6 tablespoons of butter and stir until melted. Add the onions and cook until softened, about 3 minutes.
3) Add the flour and cook, stirring continually, for about 1 minute. Add the milk. Bring to a boil, using a whisk to stir continually. Reduce to a simmer and cook, whisking, until thickened.
4) Reduce the heat to low. Add the cheeses and stir until smooth. Add the mustard along with the nutmeg, salt and pepper to taste and cook for 1 minute.
5) Add the cooked pasta to the cheese sauce; toss to coat. Pour the pasta into a 7x11-inch baking dish.
6) Melt the remaining 2 tablespoons of butter. Add the melted butter to the breadcrumb; mix well. Top the mac & cheese with the breadcrumb. Bake 10 minutes, or until the breadcrumb is toasted.

1 comment:

Victoria said...

There are few things I enjoy more than homemade macaroni and cheese. Really, I'm serious. It tops my list!! Yours looks so fabulous and I love the chorizo as well as the blend of cheeses. And of course the crunchy topping :) Yum!