Description
This Easy Chorizo Mac and Cheese will have your taste buds dancing. The bold flavor of the chorizo gives the cheddar cheese sauce a nice kick of flavor.
Ingredients
Scale
Pasta
5 cups water
1 pound elbow macaroni or any shape of pasta
1–2 bay leafs
2 teaspoons salt
Chorizo cheese sauceÂ
2 tablespoons neutral oil (avocado oil, canola oil, or vegetable oil)
10 oz longanzia (or any chorizo of your choice) *see note*
1/4 cup all-purpose flour
3 cups milk
1 teaspoon smoked paprika or regular paprika
1 teaspoon garlic powder
1 teaspoon salt
2–3 shredded cheddar cheese (depends on how cheesy you want it)
Instructions
- In a small bowl, place shredded cheese and mix in the cornstarch, then set aside. (this step is optional)
- In a 4-quart pot, place water, bay leaves, and salt over medium to high heat; bring water to a boil, then add pasta and cook for 7-10 minutes until pasta is al dente, meaning the pasta is tender but still a bit firm.
- While the pasta is cooking in another 4-quart pot over medium to high heat, place the oil and remove casing from the longanzia, then break apart into one-inch pieces and place them into the pot. With a cooking spoon, continue breaking the longanzia apart, and cook for 5-7 minutes. You will know when it’s done when it begins to resemble ground beef and the grease is released. *see note**
- Once the longanzia has released the grease, add flour and mix with a whisk for 1-2 minutes.Â
- Then add smoked paprika and garlic powder; mix well with a whisk.
- Bring down the pot to low to medium heat, then add milk and mix with a whisk for 5-7 minutes until it thickens.
- Then add shredded cheese and mix well
- Once the pasta is done, drain the pasta well using a colander, then place the pasta into the pot of sauce and mix well.
Notes
– If you are going to use regular chorizo, which tends to be greasier. After you cook the chorizo, you are going to want to remove the extra grease before continuing to step 3.Â
- Prep Time: 5
- Cook Time: 15