Chorizo and Tomato Mac 'n Cheese

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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

  • 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
  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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