Chorizo Mac and Cheese

• Meat

  • 12 oz Chorizo

• Pasta & Grains

  • 8 oz Corkscrew pasta

• Baking & Spices

  • 2 tbsp All-purpose flour
  • 1 tsp Paprika, smoked
  • 1/3 cup Red peppers, roasted

• Snacks

  • 1/2 cup Tortilla chips

• Dairy

  • 2 tbsp Butter
  • 3 cups Cheddar cheese
  • 2 cups Milk

Found on azgrabaplate.com

Description

Ingredients

• 8 ounces corkscrew pasta
• 12 ounces chorizo (I used fresh, Mexican-style chorizo)
• 2 tablespoons melted butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 3 cups shredded cheddar cheese
• 1/3 cup roasted red peppers, chopped
• 1 teaspoon smoked paprika
• 1/2 cup tortilla chips, crushed

Directions

• Preheat the oven to 350 degrees F. Lightly spray a baking dish with nonstick cooking spray. Set aside. Prepare the pasta according to the package directions. Drain and set aside. As the pasta is cooking add the chorizo to a skillet and cook until browned. Transfer to a dish and set aside. Add the butter to a large clean skillet over medium heat. When melted, add the flour and whisk, cooking for about a minute. Add the paprika and milk to the mixture and whisk to combine. Cook for about 5 minutes, or until smooth and thick. Remove the skillet from the heat and add the cheese. Stir until the cheese is completely melted and combined. Add the pasta, chorizo, and red pepper to the cheese mixture. Toss to combine. Transfer the mixture to the prepared baking dish. Top with the tortilla chips and bake for 20-30 minutes or until bubbly. Remove and serve warm.