Macaroni and Cheese is a dinnertime classic, beloved by children and adults alike. This contemporary twist combines chipotle hot sauce, tangy cheddar, and smoky chorizo for a sophisticated and hearty variation. Add onions or tomatoes if desired, and substitute any cheeses that you crave. The flexibility of the dish allows for the addition of many flavors, but the end result is still a satisfying and heartwarming meal that will be loved by all!
1 lb elbow macaroni pasta
2 Tbsp olive oil
4 oz chorizo, crumbled
4 Tbsp butter
2 c. milk
1 tbs dry mustard
1 tbsp chipotle hot sauce
2 c. sharp white cheddar cheese
1 c. breadcrumbs
Heat oven to 350 degrees F.
Cook pasta in salted, boiling water until al dente. Drain and set aside.
Heat large skillet over medium heat. Add olive oil and saute chorizo until browned. Remove and set aside.
Lower heat and melt butter. Add flour, whisking for 1 minute. Slowly whisk in milk and bring to a simmer, continuing to whisk constantly. While stirring, add mustard and hot sauce. Stir in cheese (reserving ½ c. for topping).
Pour the drained pasta into the cheese sauce and toss gently to combine. Carefully transfer to a 3 quart casserole dish. Top with chorizo, reserved cheese, and bread crumbs. Bake for 35 minutes or until golden brown and bubbling. Serve immediately.