Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 cup unsalted butter
- 1/2 cup all-purpose flour
- 4 cups whole milk
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 2 cups shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup cooked chorizo, crumbled
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Large pot for boiling pasta
- Large saucepan for making cheese sauce
- Whisk
- Oven-safe baking dish
Step-by-step instructions:
1. Preheat oven to 350°F.
2. Cook macaroni according to package instructions until al dente. Drain and set aside.
3. In a large saucepan, melt butter over medium heat. Whisk in flour until smooth and cook for 1-2 minutes.
4. Gradually whisk in milk, salt, black pepper, cayenne pepper, ground cumin, garlic powder, and onion powder. Cook, whisking constantly, until mixture thickens and comes to a boil.
5. Reduce heat to low and stir in cheddar cheese and Monterey Jack cheese until melted and smooth.
6. Stir in cooked chorizo and cilantro.
7. Add cooked macaroni to cheese sauce and stir until well combined.
8. Transfer mac and cheese to an oven-safe baking dish.
9. Bake for 20-25 minutes, or until bubbly and golden brown on top.
- Time:
Preparation time: 15 minutes
- Cooking time: 35 minutes
Temperature:
- Oven temperature: 350°F
Serving size:
- 8 servings
Nutritional information:
- Calories: 600
- Fat: 35g
- Carbohydrates: 44g
- Protein: 26g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- You can use any type of cheese instead of cheddar and Monterey Jack.
- You can use any type of cooked sausage instead of chorizo.
Variations:
- Add diced tomatoes, green chilies, or jalapeños for a spicier version.
- Use bacon instead of chorizo for a different flavor.
- Add breadcrumbs on top before baking for a crispy texture.
Tips and tricks:
- Make sure to cook the macaroni al dente so it doesn't become mushy when baked.
- Use whole milk for a creamier sauce.
- Stir the cheese sauce constantly to prevent it from burning or sticking to the bottom of the pan.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or oven until heated through.
Presentation ideas:
- Serve in individual ramekins for a more elegant presentation.
- Garnish with additional cilantro or shredded cheese.
Garnishes:
- Chopped fresh cilantro
- Shredded cheese
Pairings:
- Serve with a side salad or steamed vegetables.
Suggested side dishes:
- Caesar salad
- Roasted broccoli
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add more milk until desired consistency is reached.
- If the mac and cheese is too dry, add more cheese sauce or milk.
Food safety advice:
- Make sure to cook the chorizo thoroughly before adding it to the mac and cheese.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Mac and cheese originated in Italy and was brought to the United States by Thomas Jefferson.
- Chorizo is a type of sausage that originated in Spain and is commonly used in Mexican cuisine.
Flavor profiles:
- Creamy, cheesy, spicy, savory
Serving suggestions:
- Serve as a main dish for dinner or as a side dish for a party or potluck.
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