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More about our company and our products
More about our
company and our
products
Mexican Mac & Cheese
Prep: 15 minutes Cook: 45 minutes Serves: 6
8 ounces FUD® or La Chona® Pork Chorizo, casing removed (½ cup)
½ (16-ounce) package elbow macaroni
3 tablespoons unsalted butter
2 garlic cloves, minced
3 tablespoons all-purpose flour
2 cups half and half
1 teaspoon salt
¼ teaspoon ground nutmeg
1/8 teaspoon white pepper
1 package (12 ounces) FUD® or La Chona® Oaxaca Cheese, diced
6 ounces FUD® or La Chona® Panela Cheese, shredded (1½ cups)
¼ cup FUD® or La Chona® Mexican Style Cream
1 cup panko breadcrumbs
2 tablespoons olive oil
1 tablespoon chopped fresh cilantro
INSTRUCTIONS
- Preheat oven to 375°. In large skillet, cook chorizo over medium-high heat 7 minutes or until cooked through, stirring occasionally. With slotted spoon, transfer to paper towel-lined plate.
- In large saucepot, cook macaroni as label directs; drain and return to saucepot.
- In large skillet, melt butter over medium-high heat. Whisk in garlic and flour and cook 2 minutes or until lightly browned. Whisk in half and half, salt, nutmeg and pepper, and cook 4 minutes or until smooth and slightly thickened. Stir in cheeses, and cook 2 minutes or until smooth, stirring frequently. Remove from heat and whisk in cream. Fold chorizo and cheese mixture into macaroni until combined; transfer to 2-quart baking dish.
- In small bowl, combine breadcrumbs, olive oil and cilantro; evenly sprinkle over macaroni mixture. Bake 30 minutes or until edges bubble and top is browned.