If you can’t find chorizo, use smoked sausage and add a pinch of ground cumin.
Chorizo Macaroni and Cheese
Yield: 4 to 6 servings
Ingredients
- 4 (6-inch) corn tortillas
- 1 tablespoon vegetable oil
- 1 teaspoon kosher salt
- 3⁄4 pound smoked chorizo sausage, coarsely chopped
- 1⁄2 cup chopped yellow onion
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1 cup shredded Monterey Jack cheese, divided
- 8 ounces orecchiette pasta, cooked
- 1⁄2 cup chopped fresh cilantro
Instructions
- Preheat oven to 350°. Brush both sides of tortillas with oil; cut into 1⁄2-inch strips. Spread evenly on a baking sheet; sprinkle with salt.
- Bake, stirring occasionally, until lightly browned and crisp, approximately 10 minutes. Let cool completely.
- In a large skillet, cook sausage and onion over medium heat, stirring occasionally, until browned, approximately 8 minutes. Drain; set aside.
- In same pan, melt butter over medium heat. Add flour; cook, whisking constantly, 1 minute. Whisk in milk, salt, and pepper. Bring to a boil over medium-high heat, whisking constantly. Reduce heat to medium-low. Cook, whisking constantly, until thickened, 2 minutes. Remove from heat.
- Stir in 1⁄2 cup cheese until melted. Stir in sausage mixture and cooked pasta. Sprinkle with remaining 1⁄2 cup cheese and cilantro. Serve with tortilla strips.