Chorizo Mac n’ Cheese
Ingredients
- 6 ounces ground chorizo
- 1 pound elbow macaroni
- 4 ½ cups whole milk, warmed up
- 8 tablespoons butter, divided
- ½ cup all-purpose flour
- 4 cups grated Gruyère cheese
- 2 cups grated extra-sharp Cheddar, white or yellow
- 8 sprigs fresh thyme, leaves removed and stems discarded
- 1 teaspoon kosher salt
- ½ teaspoon cracked black pepper
- ¼ teaspoon nutmeg
- 2 garlic cloves, minced
- ¼ cup panko bread crumbs
Instructions
- Preheat the oven to 375°F.
- In a large Dutch oven or heavy-bottomed pan over medium heat, add the chorizo and cook for 3 - 4 minutes, or just long enough to render the fat. Transfer the chorizo to a plate and set aside. Do not discard the chorizo oil.
- Cook the macaroni according to the directions on the package. Drain well.
- Heat the milk in a small saucepan over medium heat or in the microwave for 1 minute. Set aside.
- Melt 6 tablespoons of butter in the same pan used to cook the chorizo and with the remaining oil, over medium-low heat. Add flour and cook for 2 minutes, stirring with a whisk. Season roux with fresh thyme leaves, salt, pepper, and nutmeg. Whisk in the warm milk and cook for 2 more minutes, until thickened and smooth. Remove from heat, add the gruyere and cheddar. Add the cooked macaroni and stir well.
- In a small skillet over medium heat, melt the remaining 2 tablespoons of butter. Add the garlic and sauté 20-30 seconds. Add the panko and cook with the garlic for 1 minute, or until it turns light golden brown. Combine with the cooked chorizo. Sprinkle over the top of the mac n’ cheese. Bake for 20 minutes. Enjoy!