Mexi Mac & Cheese


I get my recipe ideas from a variety of sources. I scour the web, watch cooking shows and daydream about BBQ daily. This recipe, however, came about completely by accident. Two unexpected events led to the creation of what I think is my tastiest dish yet. 1) On a quick trip to the grocery store for diapers, I made a pass through the meat section (as is my custom) and stumbled upon a great deal on bulk spicy chorizo. The deal was too good pass up. I didn't have any plans for how to use the sausage, but I bought a couple pounds anyway. 2) A casual dinner, for which I was supposed to make mac and cheese, was canceled.

My disappointment about no longer making mac and cheese, combined with my need to find a good use for the chorizo in my refrigerator, led to Mexi Mac & Cheese. This dish is the perfect balance of creamy decadence and invigorating spice. Adding chorizo to the mac and cheese makes the dish so hearty it has to be a main course.

3 cups of elbow macaroni or mini farfalle pasta
1/4 Cup butter
1/4 Cup flour
2 cups milk
1/2 lb Velveeta (cubed)
8 oz shredded chedder
8 oz shredded monterary jack (or pepper jack)
1.5 lbs ground spicy Mexican chorizo
1/2 cup finely diced pickled jalapenos

Servings: 6-8



Brown the chorizo over medium heat in a large skillet. Drain the excess fat and set the chorizo aside. Cook the pasta as directed on the package. Drain and set the pasta aside as well.


In the same large skillet used for the chorizo, melt the butter over medium heat. Stir in the flour.


Gradually add the milk. Stir until the mixture begins to thicken.


When the sauce begins to thicken, add the velveeta and half of the shredded cheese. Continue stirring until the cheese has melted.


Add the chorizo, pasta and jalapenos to a large, oven safe casserole dish.


Pour the cheese sauce over the pasta, meat and peppers. Mix everything together and top with the remainder of the shredded cheese. Bake in the oven @ 350 for 25-30 minutes.


When the cheese on top is melted and browned, you know it's ready to eat. Serve with a salad or steamed vegetables for a complete meal.

This mac and cheese is truly one of the best things I've ever made. Two simple addtions (chorizo and jalapenos) to my traditional mac and cheese recipe make all the difference. If you're a mac and cheese lover and can tolerate a fair amount of spice, this is a must for you.

1 Response to "Mexi Mac & Cheese"

  1. Anonymous says:

    lookin good

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