For real
Mexican Flavor

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Mexican Mac & Cheese
Prep: 15 minutes   Cook: 45 minutes   Serves: 6 

 

8 ounces FUD® or La Chona® Pork Chorizo, casing removed (½ cup)

½ (16-ounce) package elbow macaroni

3 tablespoons unsalted butter

2 garlic cloves, minced

3 tablespoons all-purpose flour

2 cups half and half

1 teaspoon salt

¼ teaspoon ground nutmeg

1/8 teaspoon white pepper

1 package (12 ounces) FUD® or La Chona® Oaxaca Cheese, diced

6 ounces FUD® or La Chona® Panela Cheese, shredded (1½ cups)

¼ cup FUD® or La Chona® Mexican Style Cream

1 cup panko breadcrumbs 

2 tablespoons olive oil

1 tablespoon chopped fresh cilantro


INSTRUCTIONS

  1. Preheat oven to 375°. In large skillet, cook chorizo over medium-high heat 7 minutes or until cooked through, stirring occasionally. With slotted spoon, transfer to paper towel-lined plate. 

  2. In large saucepot, cook macaroni as label directs; drain and return to saucepot.  

  3. In large skillet, melt butter over medium-high heat. Whisk in garlic and flour and cook 2 minutes or until lightly browned. Whisk in half and half, salt, nutmeg and pepper, and cook 4 minutes or until smooth and slightly thickened. Stir in cheeses, and cook 2 minutes or until smooth, stirring frequently. Remove from heat and whisk in cream. Fold chorizo and cheese mixture into macaroni until combined; transfer to 2-quart baking dish.

  4. In small bowl, combine breadcrumbs, olive oil and cilantro; evenly sprinkle over macaroni mixture. Bake 30 minutes or until edges bubble and top is browned. 

 

Approximate nutritional values per serving: 779 Calories (437 Calories from Fat), 49g Fat (25g Saturated), 110mg Cholesterol, 1499mg Sodium, 51g Carbohydrates, 1g Fiber, 6g Sugars, 33g Protein

 

Chef Tip

Serve sprinkled with additional cooked chorizo for boulder flavor.

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For real
Mexican Flavor