gourmet chorizo mac and cheese

gourmet chorizo mac & cheese recipe

ne of the nice things about the return of cooler temperatures is that it's not insane to turn on the oven and bake again.  Here in the PNW it's pretty rare to find someone with A/C in their home, so during the summer months we're all sweat and open windows and complaining (even though we just spent the last 6 months complaining about the rain).  So turning on the oven to bake something just sounds so unappealing until October hits.  There's something about the feeling of being a bit chilled and then eating something warm and filling that warms you up from the inside that's just so cozy.  

Mac + Cheese is one of those warm comfort foods.  I don't remember actually having "gourmet" mac + cheese growing up, just the Kraft boxed kind which, honestly, even though it's questionably "real" food, I still kind of love.  That being said, a fancy gourmet mac + cheese made with real cheese is hard to beat.  Plus, with just two of us, it keeps for a few days and is uhh-mazing if you reheat it by frying it up in a pan on the stovetop.  So good.  

gourmet chorizo mac & cheese recipe
gourmet chorizo mac & cheese recipe gourmet chorizo mac & cheese recipe

(recipe slightly adapted from alton brown)
Ingredients
1/2 lb elbow macaroni
1/2 lb chorizo
3 tablespoons butter
3 tablespoons flour
1 tablespoon powdered mustard
2.5 cups milk
1/2 cup yellow onion, finely diced
1 bay leaf
1/2 teaspoon paprika
1 large egg
1 cup Kerrygold Aged Cheddar Cheese
1 cup Kerrygold Dubliner Cheese
1 teaspoon kosher salt
Fresh black pepper

Topping:
3 tablespoons butter
1 cup panko bread crumbs

1. Preheat oven to 350 degrees F.  In a large pot of boiling, salted water cook the pasta to al dente.

2. While the pasta is cooking, cook up the chorizo and set aside.

3. In a separate pot, melt the butter. Whisk in the flour and mustard until it's lump-free and keep it moving for about five minutes. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

4. Temper in the egg (Neither Dan or I had ever done this, so if you're like, "the heck does that mean?" go here.  If you do know what it means, congrats, you are a fancier cook than us). Stir in 3/4 of the cheese. Season with salt and pepper. Fold in the macaroni and chorizo and pour into a 2-quart casserole dish. Top with the remaining cheese.

5. To make the topping, melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs.

6. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

gourmet chorizo mac & cheese recipe