Chorizo Mac and Cheese

By á-30

Ingredients

• 1 Lb. Elbow Macaroni
• 6 cups water
• 1 Tbsp. Sea Salt
• 5 oz. Pork Chorizo (Cacique)
• 1 Tbsp Olive Oil
• 6 Tbsp. Butter
• 1/2 Cup Flour
• 2 Cups Warmed Half and Half
• 2 Cups Warmed Milk
• 2 Cups Shredded Sharp Cheddar
• 16 oz Velveeta 2 % Milk Processed Cheese
• 1 Tbsp Ground Mustard
• 1 Tbsp Worcestershire
• Salt and Pepper to taste
• 1/2 cup Seasoned Bread crumbs
• 1/2 cup Shredded Parmesan Cheese

Preparation

Step 1

Preheat oven to 350 degrees F.

In a large pot of boiling water, add salt and cook the pasta to al dente.

While the pasta and chorizo are cooking, in a separate pot melt the butter. Whisk in the flour and slowly add the warm milk, Worcestershire, ground mustard, salt/pepper, sharp cheddar and processed cheeses whisking until well blended. Add cooked chorizo sausage and al dente macaroni mixing thoroughly with béchamel cheese sauce.

Add mixture to 9 x 13 baking dish topping with seasoned bread crumbs and parmesan cheese.

Bake for 30 minutes in a 350 degree oven. Remove from oven and rest for five minutes before serving.