Spicy Chorizo & Poblano Mac and Cheese
This creamy and spicy mac and cheese features a rich cheese sauce combined with flavorful chorizo and a touch of heat from poblano peppers.
Equipment
- large pot
- skillet
- large saucepan or Dutch oven
- whisk
- 9x13 inch baking dish
Ingredients
Pasta
- 1 pound elbow macaroni or other small pasta shape
Roux
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
Cheese Sauce
- 3 cups whole milk
- 3 cups shredded cheese blend of sharp cheddar and Monterey Jack
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper to taste
- smoked paprika Pinch of
Add-ins
- 1/2 lb crumbled chorizo
- 2 poblano peppers seeded and diced
Instructions
Cooking Pasta
- Bring a large pot of salted water to a boil, then cook the pasta according to package directions until al dente. Drain the pasta well and set it aside.
Prepare Chorizo and Poblano
- While the pasta cooks, brown the crumbled chorizo in a skillet, then drain any excess fat. In the same pan, sauté the diced poblano peppers until they are softened.
Make the Roux
- In a large saucepan or Dutch oven, melt the butter over medium heat. Whisk in the flour constantly for 1-2 minutes until a smooth paste forms.
Create the Cheese Sauce
- Gradually whisk in the milk until smooth, then continue whisking as it heats and thickens for 5-7 minutes. Remove from heat and stir in the Dijon mustard, salt, pepper, and smoked paprika.
Add the Cheese
- Add the shredded cheese a handful at a time, stirring constantly until fully melted and smooth. Taste the sauce and adjust seasonings as needed.
Combine Ingredients
- Add the cooked pasta to the cheese sauce and stir until evenly coated. Then, add the cooked chorizo and poblano peppers and mix well to combine.
Bake (Optional)
- For a baked version, transfer the mac and cheese to a greased 9x13 inch baking dish. Bake in a preheated oven at 375°F (190°C) for 20-30 minutes, or until bubbly and golden brown.
Notes
For an extra kick, consider adding a pinch of cayenne pepper to the cheese sauce. If you prefer a milder dish, you can use bell peppers instead of poblanos. This recipe is also great with a breadcrumb topping for added texture when baking.