maandag 25 november 2013

Reynolds Still Chorizo Mac and Cheese (Kopie)


I’ve always been a BIG fan of the Mac and Cheese so today when treating myself with a little not so good for you tailgating feast, I decided to create my own recipe for a MANly Macaroni and Cheese. A Reynolds Still exclusive!

1 Lb. Elbow Macaroni
6 cups water
1 Tbsp. Sea Salt
5 oz. Pork Chorizo (Cacique)
1 Tbsp Olive Oil
6 Tbsp. Butter
½ 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
½ cup Seasoned Bread crumbs
½ cup Shredded Parmesan Cheese


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.

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