Ingredients with Measurements:
- 1 pound elbow macaroni
- 1/2 pound chorizo, casing removed and chopped
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 3 cups whole milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup Queso Cabanillas cheese, shredded
- 1 cup sharp cheddar cheese, shredded
- 1/2 cup panko breadcrumbs
Special equipment needed:
- Large pot for boiling pasta
- Large skillet for cooking chorizo
- Medium saucepan for making cheese sauce
- 9x13 inch baking dish
Step-by-step instructions:
1. Preheat oven to 375°F.
2. Cook elbow macaroni according to package instructions until al dente. Drain and set aside.
3. In a large skillet over medium-high heat, cook chorizo until browned and crispy. Remove from skillet and set aside.
4. In a medium saucepan over medium heat, melt butter. Whisk in flour and cook for 1-2 minutes until mixture turns golden brown.
5. Slowly whisk in milk, garlic powder, onion powder, smoked paprika, ground cumin, cayenne pepper, salt, and black pepper. Cook for 5-7 minutes, stirring constantly, until mixture thickens.
6. Add shredded Queso Cabanillas and sharp cheddar cheese to the saucepan and stir until melted and smooth.
7. In a large mixing bowl, combine cooked macaroni, chorizo, and cheese sauce. Mix until well combined.
8. Transfer mixture to a 9x13 inch baking dish and sprinkle panko breadcrumbs on top.
9. Bake for 20-25 minutes until the top is golden brown and the cheese is bubbly.
- Time:
Preparation time: 15 minutes
- Cooking time: 45 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- This recipe serves 6-8 people.
Nutritional information:
- Calories: 595
- Fat: 31g
- Saturated Fat: 16g
- Cholesterol: 89mg
- Sodium: 1035mg
- Carbohydrates: 49g
- Fiber: 2g
- Sugar: 8g
- Protein: 28g
Substitutions for ingredients:
- You can use any type of pasta instead of elbow macaroni.
- If you don't have Queso Cabanillas cheese, you can use any other type of Mexican cheese such as queso fresco or cotija.
- You can use any type of breadcrumbs instead of panko breadcrumbs.
Variations:
- You can add diced tomatoes, jalapeños, or green chilies to the mac and cheese for a spicy kick.
- You can substitute the chorizo with bacon or ground beef.
- You can add chopped cilantro or scallions on top for extra flavor.
Tips and tricks:
- Make sure to cook the macaroni al dente so it doesn't become mushy when baked.
- Use a good quality cheese for the best flavor.
- You can make the cheese sauce ahead of time and store it in the refrigerator until ready to use.
Storage instructions:
- Store leftover mac and cheese in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat mac and cheese in the microwave or oven until heated through.
Presentation ideas:
- Serve mac and cheese in individual ramekins for a cute presentation.
- Garnish with chopped cilantro or scallions for a pop of color.
Garnishes:
- Chopped cilantro or scallions
Pairings:
- Serve with a side salad or roasted vegetables for a balanced meal.
Suggested side dishes:
- Roasted Brussels sprouts
- Grilled corn on the cob
- Caesar salad
Troubleshooting advice:
- If the mac and cheese is too dry, add a splash of milk to the mixture before baking.
- If the mac and cheese is too runny, add more cheese or breadcrumbs to thicken it up.
Food safety advice:
- Make sure to cook the chorizo thoroughly before adding it to the mac and cheese.
- Store leftover mac and cheese in the refrigerator and consume within 3 days.
Food history:
- Mac and cheese originated in Italy and was brought to the United States by Thomas Jefferson.
- Queso Cabanillas is a type of Mexican cheese that is similar to Monterey Jack.
Flavor profiles:
- This mac and cheese has a spicy and smoky flavor from the chorizo and spices, and a creamy and cheesy flavor from the Queso Cabanillas and cheddar cheese.
Serving suggestions:
- Serve mac and cheese as a main dish for dinner or as a side dish for a barbecue or potluck.
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Region: Spanish