Chorizo and Tomato Mac 'n Cheese
55Prep Time Minutes
80Total Time Minutes
10Number of 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
|% Daily Value|
|Total Fat||34 g||52%|
|Saturated Fat||19 g||95%|
|Dietary Fiber||3 g||10%|
|Vitamin C||6 mg||10%|
|Vitamin A||1248 iu||25%|
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.
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.
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.
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.