Chorizo and Tomato Mac 'n Cheese

Prep
Time
Total Time
Number Of
Ingredients
10
Servings8

Baked macaroni and cheese is elevated to special status with the addition of crumbled chorizo and diced tomatoes. Recipe developed by George Duran for Hunt's

Ingredients
  • PAM® Original No-Stick Cooking Spray
  • 12 ounces fresh pork chorizo (Mexican-style)
  • 8 ounces dry elbow macaroni, uncooked
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, undrained
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 3 cups whole milk
  • 2 cups shredded sharp Cheddar cheese
  • 1/2 teaspoon salt
  • 1/2 cup Italian-style bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup butter, melted
 
Directions
  1. Preheat oven to 400°F. Spray 13x9-inch baking dish with cooking spray. Heat skillet over medium-high heat; cook chorizo 5 minutes or until crumbled. Drain; set aside.
  2. Prepare macaroni according to package directions, omitting salt. Drain; return to pan. Add undrained tomatoes and chorizo to cooked pasta. Stir to combine; set aside.
  3. Melt 1/4 cup butter in medium saucepan over medium heat. Whisk in flour until smooth. Cook 4 to 6 minutes or until flour mixture is browned, whisking constantly. Gradually add milk, whisking constantly. Reduce heat; simmer 10 to 12 minutes or until sauce thickens slightly, stirring frequently. Remove from heat. Add Cheddar cheese and salt; stir until cheese melts. Pour sauce over pasta mixture; stir to combine. Place in prepared dish.
  4. Stir together bread crumbs, Parmesan cheese and melted butter in small bowl. Sprinkle mixture evenly over top. Cover with aluminum foil; bake 15 minutes. Remove foil; bake 10 minutes more or until topping is golden brown. Let stand 5 minutes before serving.
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Nutrition Information
Calories: 557 View complete nutrition information
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